Description
Learn how to make a delicious Crustless Chicken Pot Pie with this easy recipe. Packed with flavorful ingredients, this meal is a perfect comfort food option.
Ingredients
- – 1 pound (454 g) boneless chicken breast, cut into bite-sized pieces
- – 2 tsp (10 ml) olive oil
- – kosher salt and pepper
- – 1/4 cup (60 g) beef (replace with beef alternative)
- – 2 tablespoons (16 g) all-purpose flour
- – 2 shallots, chopped
- – 2 large carrots, chopped (about 180 g)
- – 1/2 cup (80 g) frozen peas
- – 1/2 cup (80 g) frozen corn
- – 1 cup (240 ml) whole milk
- – 1 1/4 cups (300 ml) vegetable or chicken broth
- – 1/4 teaspoon (1 ml) dried thyme
- – 1/2 cup (60 g) panko
Instructions
- Chop the chicken into small pieces and season with salt and pepper. Heat olive oil in a large, deep skillet and cook the chicken over medium heat for approximately 3 minutes on each side until golden and fully cooked. Remove the chicken and set it aside.
- In the same skillet, add chopped shallots and carrots with a tablespoon of olive oil. Cook over medium-low heat until they are soft, about 5 minutes. Incorporate the peas and corn, then sprinkle in the flour, ensuring all the vegetables are evenly coated.
- Pour in the broth and let it simmer gently for 1-2 minutes, stirring to avoid lumps. Gradually add the milk as the mixture begins to thicken. Season with thyme and additional salt and pepper if needed. Let it simmer for 8-10 minutes, stirring frequently, until the sauce becomes thick enough to coat the back of a spoon. Reintroduce the cooked chicken into the pan.
- Distribute the mixture into individual oven-safe dishes. Sprinkle with panko and place under a hot broiler for about 1 minute until the top is lightly browned. Serve while warm.
Notes
- Substitute all-purpose flour with a gluten-free flour blend for a gluten-free option.
- Enhance the flavor by using homemade chicken broth instead of store-bought.
- Customize by adding herbs and spices like rosemary or paprika for a tastier profile.
