Description
Enjoy all the creamy, savory comfort of a classic pot pie without the heavy pastry. This wholesome, protein-rich dish features tender shredded chicken, colorful carrots, celery, and peas simmered in a velvety herb-infused sauce. It is a nutritious, vegetable-forward dinner option that is perfect for busy weeknights, offering a satisfying and hearty meal that skips the calories of a traditional crust.
Ingredients
2 lbs cooked chicken breast, shredded
2 cups carrots, diced finely
1 cup frozen peas, thawed
2 stalks celery, sliced
1 small onion, diced
3 cups low-sodium chicken stock
0.5 cup heavy cream
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp fresh thyme
Instructions
Melt the butter in a large skillet over medium heat.
Sauté the carrots, onion, and celery until tender, about 8 minutes.
Stir in the flour and cook for 2 minutes to create a golden roux.
Gradually whisk in the chicken stock to avoid lumps.
Bring to a simmer until the sauce thickens.
Stir in the heavy cream, shredded chicken, peas, and thyme.
Simmer for an additional 5-10 minutes until heated through and flavors are melded.
Serve warm.
Notes
Use coconut milk instead of heavy cream for a dairy-free version. A gluten-free flour blend works perfectly for thickening the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg