Description
A comforting crustless chicken pot pie filled with savory chicken and hearty vegetables, perfect for busy weeknights.
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
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potatoes, cut into small bite-sized cubes
- 1 tsp salt (more to taste)
- ½ tsp ground black pepper (more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken
- 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. Once melted, add the chopped onion, carrots, and celery. Cook for about 6 – 8 minutes, stirring occasionally, until the vegetables are soft and wilted.
- In the last 30 seconds of cooking, add the minced garlic and stir to combine.
- Sprinkle in the flour and mix thoroughly until all the vegetables are coated. Let the mixture cook for 1 minute while continually stirring.
- Gradually pour in the chicken stock and milk. Add the sweet potatoes, salt, pepper, and thyme. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 – 20 minutes or until the sweet potatoes are fork-tender.
- Add the cooked shredded chicken, frozen peas, parsley, and optional spinach to the pot. Let everything simmer for an additional 5 minutes.
- Carefully taste and adjust the seasoning according to your preference.
- Remove from heat and serve hot.
Notes
Consider pairing with homemade biscuits or garlic bread for a complete meal. This recipe is perfect for meal prep and can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American