Crustless Chicken Pot Pie
Crustless chicken pot pie is a great lower carb option that you can pretty much eat like a creamy soup. You get all the flavorful insides without the crust that some people don't enjoy.
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Servings: 6 serving
Ingredients
- 1.5-2 pound chicken breast
- 1/2 medium yellow onion, diced
- 2 ribs celery, minced
- 3 tablespoon butter
- 2 cup milk
- 1 cup chicken broth
- 1 chicken bouillon cube
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- salt & pepper to taste
- 1 cup frozen mixed vegetables
Instructions
- First, flatten the chicken breast then season with salt and pepper to taste. In a large pot, turn to medium-high heat, add a little oil then sear the chicken until cooked through and golden.
- Remove the chicken from the pot then add in the diced onion and minced celery. Cook until soft and little brown bits are starting to form. Now, lower the heat to medium and add in the butter. Melt the butter then toss in the flour and cook the flour with the veggies for about 2 minutes.
- Slowly add in the milk and broth until combined with the flour. Then, crumble in the chicken boullion cube, and add in he mixed veggies then seasonings.
- Toss in the cooked chicken and turn the heat to low. Cover the pot and allow to slowly cook and bring the flavors together for about 15-20 minutes. Come back and stir every 5 minutes or so to avoid sticking and to monitor the heat.
- Once finished, allow to cool a bit then serve and enjoy.
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