De-Constructed Chicken Pot Pie

I am so very pleased with myself today because this is a recipe I “concocted” all on my own. I was meandering around in my kitchen looking at the different ingredients I had on hand hoping for inspiration to spark. Now, I consider myself a pretty decent at home cook, who is not terrible at improvising when it comes to substitutions in recipes but I’ve never really come up with a recipe out of my blue.

*Opens freezer*

Lots of chicken as usual, and a bag of frozen peas and carrots.

*Glances at veggies*

Onions and sweet potatoes. Not a whole lot of selection sitting out.

*Back to the refrigerator*

Half a box of chicken broth.

And the light switch flips to on! Ding ding ding!

The ingredients I saw in my kitchen reminded me of the filling for chicken pot pie. Delicious right? Yes, well I also have been trying to not OVER indulge in things, so a buttery, flaky, heavenly crust was not for me today. But I thought, what if I deconstruct the pie, remove the crust, and bake the chicken. So that’s just what I did.

The result was something most tantalizing to the taste-buds if I do say so myself.

I lightly brushed the chicken with olive oil, threw on a few seasonings (garlic powder, salt, pepper, parsley) and baked it in the oven. The smells wafting out of there and into my nose as it roasted were enough to drive me crazy.

Now for the sauce, the quintessential part of the pot pie. I took 2 cups of the chicken broth and added it to a saucepan. While bringing it to a boil, I whisked together 1 cup of water and 3 tablespoons of flour. I remembered needing to do this to create a gravy from turkey drippings so I figured that it would have the same effect. After the broth had boiled I added in the thickener I had created.

Cue the veggies!

 

Into the gravy I added just under half of the bag of frozen peas and carrots, as well as half of a small chopped onion and a chicken bouillon for flavor (though that is not necessary I wanted a stronger flavor). I continued to boil this as it was still thickening. Now here was the fun part.

I removed the partially roasted chicken from the oven and poured on the pot pie gravy (as I am now referring to it) and popped it back into the oven to finish cooking.

 

In the meantime, I peeled a cubed a sweet potato (good), tossed it with olive oil (better), and sprinkled on some salt and pepper (ok, now it’s fab!) I added that into the oven and roasted it while my chicken finished bathing in it heavenly goodness.

This dish is delicious. I served it over white rice (to replace the buttery crust) and didn’t even miss the crust part. The roasted sweet potato on the side was the perfect compliment with just that hint of sweetness.  Let me know what you think all. Picture coming soon

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Deconstructed Chicken Pot Pie (Crustless)

3 boneless skinless chicken breasts
*Note: I recommend pounding the chicken thin. I believe it makes it more tender.

2 cups chicken broth or stock

1 1/2 cups frozen vegetables (peas and carrots)

1/2 small onion, chopped
3 tbsp flour
1 cup water
Olive oil

1 chicken bouillon cube (optional)
Seasonings (I’m not putting specific seasonings as I’d like you to choose to your liking)

Preheat oven to 375 degree. Lightly brush chicken breasts with olive oil and season on both sides. Place in a baking dish or pan and place into oven. Bake 15 to 20 minutes. While the chicken is baking, bring 2 cups chicken broth to a boil in a medium saucepan. In a bowl or measuring cup, whisk together the water and flour. Once the broth is boiling, add this mixture in. Boil for several minutes (5-7) until sauce begins to thicken, then add the onion, peas, carrots, and bouillon cube. Cook 5-10 minutes. Remove the chicken from the oven and pour chicken pot pie gravy over the top. Return to the oven and bake for an additional 15-20 or until chicken is cooked thoroughly. Serve over rice and enjoy!