Description
Description A comforting and creamy alternative to the classic chicken pot pie, this crustless version is easy to prepare and perfect for busy weeknights.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken stock
- 1 cup milk
- 2 sweet potatoes, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1/4 cup parsley, chopped
- Optional: spinach
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Instructions
- In a large Dutch oven, heat butter over medium-low heat and sauté onion, carrots, and celery for 6-8 minutes until soft. Add garlic and sauté for an additional 30 seconds.
- Add flour and mix well with vegetables. Cook for 1 minute to eliminate the raw flour taste.
- Pour in chicken stock and milk, then add sweet potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat to simmer for 15-20 minutes until sweet potatoes are fork-tender.
- Add cooked chicken, peas, and parsley; simmer for an additional 5 minutes.
- Taste and adjust seasonings as needed, then serve warm.
Notes
- Notes
- For extra creaminess, consider adding a splash more milk or a dollop of sour cream before serving. Use rotisserie chicken to save time.