A Southern Grace: Free-form Chicken Pot Pie

Free-form Chicken Pot Pie


Serves 4-6

  • 3 tablespoons butter, divided use
  • 1-1/2 cups cubed cooked boneless, skinless chicken breast
  • 1 onion, diced
  • 1 celery rib, thinly sliced
  • 1 carrot, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/4 cup milk
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • Brown rice, for serving
Melt 1 tablespoon butter in a skillet over medium heat.
Sauté onion, celery, and carrots until softened, about 10 minutes.
Add peas and corn; sauté 3 minutes.
Add thyme and chicken and remove the mixture from the skillet.
Melt the remaining 2 tablespoons butter and add the flour, stirring continuously for 2-3 minutes.
Slowly whisk in the broth until smooth and lump-free, then add the milk and mustard into pan.
Cook until sauce is slightly thickened, 6 to 8 minutes.
Add the chicken and vegetable mixture and stir into the sauce until everything is coated.
Adjust seasonings to taste.
Divide the rice between two plates and top with chicken mixture. Serve immediately.

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