Description
This Crustless Chicken Pot Pie Recipe is so easy to make! Loaded with tender chicken and veggies, this one-pot meal is a healthy, protein-packed comfort food perfect for weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken breasts cubed in ½ inch squares
- ½ cup diced onion
- 1 tablespoons minced garlic about 3 cloves
- 2 cups sliced carrots cut in small circles
- ¾ cup diced celery about 3 stalks
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1/3 cup whole wheat flour can sub GF 1:1 or tapioca flour for gluten free
- 1 ½ cups low sodium chicken broth
- 1 ½ cup room temperature milk regular or nondairy
- 1 ½ cup peas
- 1 ½ cup corn
Instructions
1. In a large pan, heat olive oil over medium high heat. Add cubed chicken to the pot and cook for 10 minutes until lightly browned.
2. Once the chicken has cooked, add onion, garlic, carrots and celery. Sauté for 10 minutes.
3. Add dried spices, flour and chicken broth to the pan. Stir well. Cook for 5 minutes or until the mixture starts to bubble and thicken.
4. Once bubbling, slowly add in room temperature milk, stirring constantly as the mixture continues to thicken.
5. Stir in peas and corn.
6. Serve as is or over cooked rice.
Notes
Be sure to sauté the vegetables first for the best flavor.
Thaw and drain frozen vegetables to prevent mushiness.
Whisk the broth slowly to avoid lumps and bring the filling to a boil before adding milk.
Stir constantly as the mixture thickens.
Storage: Store in an airtight container up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 506
- Sugar: 12g
- Sodium: 555mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0.03g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 59g
- Cholesterol: 150mg