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crustless chicken pot pie

5.0

(62)

thedizzycook.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Cut chicken breast into bite sized pieces, season with kosher salt and pepper. Prepare a large, deep pan with a little bit of olive oil (2tsp or so) and cook chicken bites over medium heat for about 3 minutes on each side until browned and cooked through. Remove chicken bites from the pan and set aside.

Step 2

In the same pan, add 1 tablespoon of butter, chopped shallots and carrots. Cook over medium-low heat until softened, about 5 minutes. Then add the peas and corn, as well as the rest of the butter. As the butter melts, mix in the 2 tablespoons of flour until all the veggies are coated.

Step 3

Add broth and simmer (small bubbles, not a boil) for 1-2 minutes, stirring so the flour gets smooth and not clumpy. Stir in milk as it starts to thicken, then add thyme, and more salt and pepper if desired. Simmer for 8-10 minutes, stirring often, until the sauce is nice and thick, enough to coat a spoon. Add cooked chicken into the mixture.

Step 4

Spoon chicken pot pie filling into individual, oven-safe ramekins. Top with panko and broil under high heat for about 1 minute until lightly browned. Serve warm.

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