Crustless Chicken Pot Pie
Enjoy a comforting Crustless Chicken Pot Pie, featuring creamy flavors and crispy panko topping for a cozy meal.
Equipment
- skillet
- ramekins
- Casserole Dish
Ingredients
Main Ingredients
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 2 teaspoons olive oil
- kosher salt
- black pepper
- 4 tablespoons butter
- 3 tablespoons all purpose flour
- 2 shallots, chopped
- 2 large carrots, chopped (about ¾ cup)
- ½ cup frozen peas
- ½ cup frozen corn
- 1 cup whole milk
- 1 ¼ cups vegetable or chicken broth
- ½ teaspoon dried thyme
- ½ cup panko
Instructions
Cooking Instructions
- Cut chicken breast into bite-sized pieces, season with kosher salt and black pepper. Cook the chicken in a large skillet with olive oil over medium heat for about 6-8 minutes until browned and cooked through. Set aside.
- In the same pan, melt butter over medium heat, add shallots and carrots. Cook for 5 minutes until softened. Add frozen peas and corn, then mix in the all-purpose flour until veggies are coated.
- Pour in the broth and bring to a boil, then lower to a simmer. Stir in milk, thyme, and adjust seasoning. Simmer for 8-10 minutes until thickened. Add cooked chicken back into the mixture.
- Top with panko and broil on high for 1-2 minutes until golden. Serve warm.
Notes
Serve with a side salad for a complete meal.
Nutrition
Serving: 1individual pot pieCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg
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