Chicken Pot Pie is the ultimate comfort food. This crustless version is perfect for those of us who are not eating as many carbs as we used to. If the vegetables and chicken are cut into small enough pieces this is perfect for Phases 3 and 4.
Crustless Chicken Pot Pie
Ingredients
- 3 tbsp olive oil
- 1 cup mushrooms sliced
- 1 cup carrots diced
- 1 cup celery diced
- 2 russet potatoes diced
- 1/2 cup peas frozen
- 1/4 cup flour
- 2 tubs Concentrated Chicken Broth I recommend Knorr
- 1 3/4 cups milk
- 1/2 tsp sage
- 2 cups cooked chicken
- 1 tube pop biscuits optional
Instructions
- Preheat the over to 350
- Parboil the potatoes for 5 minutes.
- Heat 1 tbsp olive oil in a large skillet on medium-high. Add the mushrooms and cook for 3 to 5 minutes or until browned.
- Add potato, carrot, and celery to the skillet and cook for another 3 to 5 minutes.
- Reduce heat to medium. Add 2 tbsp oil to the pan with the vegetables and then add the flour.
- Stir and cook for 1 minute until flour is starting to brown.
- Add the milk and chicken broth and stir to combine. Add sage and salt and pepper to taste.
- Cook and stir for 3 to 5 minutes until the mixture thickens.
- Add chicken and frozen peas and mix well.
- Pour the filling into a baking dish and cook for 15 minutes
- Increase temperature to 450.
- Add pop biscuits to the top of the pie filling.
- Cook for an additional 12 minutes, until biscuits are golden brown. If you are not adding biscuits, cook at 350 for 35 minutes.
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