Description
A comfort-filled crustless chicken pot pie with tender chicken, vibrant vegetables, and a creamy broth, perfect for family dinners.
Ingredients
- 2 tablespoons butter
- 1 cup chopped onions
- 1 cup sliced carrots
- 1 cup chopped celery
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken stock
- 1 cup milk
- 1 cup diced sweet potatoes
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
- 1 cup baby spinach (optional)
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
- Melt butter in a large Dutch oven over medium-low heat.
- Add onions, carrots, and celery. Cook until softened, about 6-8 minutes.
- Add minced garlic and cook for an additional 30 seconds.
- Sprinkle in the flour and cook for 1 minute, stirring to coat the vegetables.
- Pour in chicken stock and milk, stirring to combine.
- Add diced sweet potatoes, salt, pepper, and thyme. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Once potatoes are fork-tender, stir in shredded chicken, peas, parsley, and spinach. Simmer for an additional 5 minutes.
- Taste and adjust seasoning before serving.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Add more vegetables for a heartier dish.
