Crustless Chicken Pot "Pie"

March 12, 2017

 

We always make this recipe after we roast a full chicken to help use up the left over meat - especially the scraps around the bones. It is basically a chicken pot pie filling that we then serve with crusty bread or biscuits. You can also see why I need this website. My handwritten notes were getting a bit much! 

CRUSTLESS CHICKEN POT "PIE"

Makes ~6-8 servings

 

1/4 cup Butter

1 small Onion, diced

3 stalks of Celery, diced

~2 cups Frozen Vegetables (preferably: Peas, Carrots, Green Beans) 

1/4 cup Flour

1 3/4 cup Chicken Broth

1/4 cup Heavy Cream

1/4 cup Milk

2+ cups of Chicken Meat 

Salt & Peper to taste

 

Note: Make biscuits first and start cooking this recipe once biscuits are in the oven. 

 

In a large heavy bottom frying pan, heat butter with a pinch of salt over a medium high heat, then sauté  diced onion and celery until translucent. 

 

Add the frozen vegetables and flour. Stir quickly to coat. 

 

Add the chicken broth, heavy cream, and milk and stir quickly while scraping the bottom of the pan to incorporate all of the flour into the liquid. 

 

Bring to simmer, then stir in the meat. Cook until thick. 

 

 

 

 

 

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