Description
A hearty and nutritious crustless chicken pot pie filled with tender chicken and vibrant vegetables.
Ingredients
Scale
- 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 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 cubes
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken (preferably rotisserie)
- 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 butter over medium-low heat. Once melted, add chopped onion, carrots, and celery. Cook for 6 – 8 minutes until soft and wilted, stirring occasionally. In the last 30 seconds, add the minced garlic and stir to combine.
- Add the flour and mix until all the vegetables are coated. Allow the mixture to cook for 1 minute.
- Stir in the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil, then reduce the heat and let the soup simmer for 15 – 20 minutes until the potatoes are fork-tender. Stir every 4 minutes to ensure nothing sticks to the bottom of the pot.
- Once the sweet potatoes are tender, add in the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer for an additional 5 minutes.
- Carefully taste test and adjust seasoning to your liking. Remove from heat and serve.
Notes
Serve with homemade biscuits or garlic bread for a comforting meal. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pot pie, crustless pot pie, comfort food, easy recipe, family meal, nutritious dish