Crustless Chicken Pot Pie

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 Tbsp. olive oil

2 Tbsp. butter

1 medium onion, diced

2 medium carrots, diced

2 celery ribs, diced

4 garlic cloves, minced

2 tsp. Italian seasoning

1/3 cup all-purpose flour

2 cups chicken broth

2/3 cup milk, regular whole milk

3 cups shredded cooked chicken, rotisserie or roast your own

1/2 cup frozen peas, do not thaw out

Fresh chopped parsley, to taste

Kosher salt and fresh black pepper

Directions

In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.

Stir in garlic and Italian seasoning, and cook for about 30 seconds or until fragrant while stirring non-stop. Add flour and cook for about 1 minute, while stirring the veggies around.

Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk. Season with salt and generously with black pepper, to taste. Bring to a simmer and cook for about 3 minutes. It will thicken.

Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Stir in parsley and serve.

Nutrition

• Serving Size: 1 cup
• Calories: 319
• Total Fat: 16.4 g
• Saturated Fat: 5.3 g
• Trans Fat: 0 g
• Cholesterol: 77.9 mg
• Sodium: 512.8 mg
• Total Carbohydrate: 17.4 g
• Dietary Fiber: 3 g
• Total Sugars: 5.5 g
• Protein: 25.4 g