Description
A comforting, delicious Crustless Chicken Pot Pie packed with wholesome ingredients, perfect for the whole family.
Ingredients
- 1 – 2 tbsp unsalted butter
- 1 small yellow onion, chopped
- 2 large carrots, sliced into coins
- 2 large celery sticks, sliced (about ½ cup)
- 3 large garlic cloves, minced
- ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2% or whole)
- 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb), cut into bite-sized cubes
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken (preferably rotisserie)
- 1 cup frozen peas
- ¼ cup fresh parsley, finely chopped
- 2 – 4 cups baby spinach, chopped (optional)
Instructions
- In a large Dutch oven or pot, heat the butter over medium-low heat until melted.
- Add the chopped onion, carrots, and celery, cooking for 6 – 8 minutes until softened, stirring frequently.
- In the last 30 seconds, add the minced garlic and stir to combine.
- Sprinkle in the flour and mix until the vegetables are coated. Cook for about 1 minute.
- Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir well and bring to a boil.
- Once boiling, reduce heat and let simmer for 15 – 20 minutes until sweet potatoes are tender, stirring every 4 minutes.
- Add the shredded chicken, frozen peas, parsley, and optional spinach. Let simmer for another 5 minutes.
- Taste and adjust seasoning as necessary. Serve warm.
Notes
Use rotisserie chicken for ease and flavor. Adjust the recipe by adding different vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American