Open Faced Chicken Pot Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Chicken Pot Pie with out the crust. Feel free to serve over biscuits. Ingredients:
4 cups mixed vegetables |
1 tbsp canola oil |
3 tbsp butter |
1 cup onion, chopped |
1 cup celery, chopped |
1 1/2 cups chicken broth |
1/2 cup milk |
3 tbsp flour |
1 tsp curry powder |
2 tbsp parsley, dried |
1 tsp salt |
1/2 tsp pepper |
2 cups chicken, cooked |
Directions:
1. Preheat oven to 400 degrees F.
2. Toss mixed vegetables with canola oil and spread evenly onto a sheet pan. Place in the oven and cook until golden brown.
3. In a saute pan, heat 1 tablespoon of butter and sweat onion and celery. In another saucepan, heat the broth and milk.
4. Add 2 more tablespoons butter to the celery mix and cook out the water. Add the flour and curry and cook 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened.
5. Add the parsley, salt, and pepper and toss the browned vegetables and the chicken. Cook until heated through.
|
|