This dish is a great twist from the original chicken pot pie. It’s great comfort food after a long cold day.  It is one of me and my family’s favorite dishes that is super easy and fun to make. It is perfect for a week night dinner because it does not require a lot of time or effort.

Prep time: 10 minutes

Cook time: around 50 minutes

Servings: 6

Ingredients

  • 2 large chicken breasts
  • 3 carrots diced
  • 1 ½ cups of frozen peas
  • 1 pound of small baby potatoes halved
  • 2 cups of yellow onion finely chopped
  • 6 cups of chicken stock, preferably homemade
  • 1 ½ sticks of butter
  • 2 chicken bullion cubes
  • ½ a cup of heavy cream
  • parsley
  • crackers preferably Flaky Rosemary Sea Salt Crackers
  • olive oil
  • salt and pepper to taste

 

Directions

Set the oven to 350°

  1. Place the chicken on a sheet pan lined with aluminum foil and rub with olive oil salt and pepper. cook in the oven for 30 – 40 minutes. and let cool
  2. Boil the baby potatoes in a big pot of water until cooked through.
  3. In a medium sauce pan mix the bullion cubes and the chicken stock together on low heat. seat aside.
  4. In a large pot or dutch oven, melt the butter and cook the onions till translucent for 10-15 minutes.
  5. Add in the flour and stir for 2 minutes, once combined add in the chicken stock and let simmer for 2 minutes.
  6. Then add in the salt, pepper, and heavy cream,  carrots, frozen peas, potatoes, and parsley, mix well.
  7. Serve with crackers.

Say something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s