Crustless Chicken Pot Pie Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 tablespoon olive oil

2 lbs chicken breasts (cubed in nickel sized squares)

1/2 cup onion (diced finely)

1 tablespoons minced garlic minced (about 3 cloves)

2 cups carrots (cut in small circles)

¾ cup celery (diced finely about 3 stalks)

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon dried parsley

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

½ teaspoon dried basil

1/3 cup white flour

1 ½ cups chicken broth (low or no salt)

1 ½ cup milk (regular or nondairy-room temperature)

1 ½ cup frozen peas (defrosted + drained of liquid)

1 can corn

Directions

In a large pot, heat olive oil over medium heat. Add cubed chicken to the pot and cook for 10 minutes until lightly browned.

Once the chicken has browned, add onion, garlic, carrots and celery. Saute for an additional 10 minutes.

Add spices, flour and chicken broth to the chicken/veggies. Bring the pot to a low simmer while stirring. The mixture should start to bubble and will start to thicken.

Once bubbling, add in milk, stirring constantly as it thickens.

Stir in frozen peas and corn until coated.

Serve as is or over cooked rice.

Nutrition

• Serving Size: 1.5 cups
• Calories: 506 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.03 g
• Cholesterol: 150 mg
• Sodium: 555 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 8 g
• Total Sugars: 12 g
• Protein: 59 g