Cooked - 20-minute Crustless Chicken Pot Pie (so Easy!)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

20-minute Crustless Chicken Pot Pie (so Easy!)

6.0

2 tbsp ghee ((or coconut oil for dairy free))

4 cloves garlic, minced

2 cups mushrooms, diced ((about 8 oz))

10 oz frozen mirepoix blend ((can sub 2 cups fresh diced onion, carrot and celery))

1 cup frozen peas

4 cups cooked chicken ((shredded or cubed))

2 tbsp tapioca flour ((can sub corn starch))

1.5 cups chicken broth

1 cup coconut milk ((can sub heavy cream))

1 teaspoon sea salt

1 teaspoon ground pepper

1 tsp Italian seasoning

1 tsp ground sage

Prep garlic and mushrooms as noted. Gather remaining ingredients to have them ready.
Heat a large skillet over medium heat and add in ghee. Once melted, add in the minced garlic and mushrooms and cook for 2-3 minutes, stirring occasionally.
Add in the frozen mirepoix blend, peas and cooked chicken. Stir and cook for 5-6 minutes, until the frozen veggies thaw and soften.
Measure out the chicken broth and add in tapioca starch. Stir with a whisk to mix well.
After the veggies have cooked for 5-6 minutes, Pour in the chicken stock mixture into the pan and scrape the bottom of the pan to deglaze.
Add in the coconut milk and stir well to mix.
Season with salt, pepper, Italian seasoning and sage. Stir well and turn heat down to low. Simmer on low heat until everything reaches a thick, stew-like consistency, about 4-5 more minutes.
Remove from heat and serve immediately.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥘Casserole

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 72 weeks ago

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