Description
Description A warm and comforting bowl of creamy chicken and tender vegetables baked without a pastry crust, offering the classic flavors of pot pie with a lighter feel.
Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken breasts, cubed in ½ inch squares
- ½ cup diced onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups sliced carrots, cut in small circles
- ¾ cup diced celery (about 3 stalks)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ⅓ cup whole wheat flour (can substitute GF 1: 1 or tapioca flour for gluten-free)
- 1 ½ cups low sodium chicken broth
- 1 ½ cups room temperature milk (regular or nondairy)
- 1 ½ cups peas
- 1 ½ cups corn
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Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similarly sized casserole dish.
- In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and minced garlic and sauté until the onion is softened and fragrant, about 3–4 minutes.
- In a large mixing bowl, combine the cubed chicken, sautéed onion and garlic, sliced carrots, diced celery, salt, pepper, dried parsley, rosemary, thyme, and basil. Sprinkle the whole wheat flour over the mixture and toss to combine.
- Pour the low sodium chicken broth and the room-temperature milk into the bowl. Stir until the flour is incorporated and the mixture is evenly moistened. Add the peas and corn and fold gently to combine.
- Transfer the filling into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 35–40 minutes, or until the top is golden and the filling is set in the center.
- Remove from the oven and allow to cool for about 10 minutes before serving.
Notes
- Notes
- For a lighter version, consider using part-skim milk or a lower-fat dairy alternative. This recipe can be made ahead and frozen for future meals.