This is Grandma's improvement on traditional chicken pot pie, a quick and simple recipe in a thickened flavorful gravy
Total Time: 45 Min
Yield: Serves 4-6
Family size tray boneless skinless chicken thighs
1 lb frozen cauliflower florets
1 lb frozen broccoli florets
1 lb frozen mixed vegetables of choice
2 1/2 sticks butter, divided
1 cup chicken broth
1 pint heavy cream
2 Oz cape Crystal Guar gum
2 cups flour of choice plus more for coating chicken
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk
How to Make It:
Preheat oven to 350. Cut chicken into bite size chunks and toss with flour of choice. Sauté chicken in batches in large cast iron skillet. Deglaze pan with chicken broth. Add cream and cook until slightly thickened.
Fold frozen vegetables, chicken and guar gum into gravy and stir to evenly coat. Bake for 30 minutes.
Melt butter and milk in bowl in microwave. Add flour, salt and baking powder and stir to combine. Should be like pancake better on the thicker side.
Pour over chicken and vegetables and bake another 15 minutes.
Remove from the oven when the crust is a golden brown and let sit for a few minutes to cool.
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