Chicken Pot Without the Pie

5 from 1 vote

Chicken Pot Without the Pie

I’m not sure where I got the original recipe for the Chicken Pot Without the Pie, but seem to remember that it was the base for a pot pie. I’ve never actually used it for a pot pie, but rather consistently have served it over rice – thus the name, “Chicken Pot Without the Pie.” The most time-consuming part of making this is cutting up the chicken and vegetables. Otherwise, it’s quite easy to make!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 307kcal

Ingredients

2 pounds skinless and boneless chicken breasts, cut into 1-inch cubes
2 Tablespoons unsalted butter
2 cups about a half rutabaga, peeled and cut into ¼-inch pieces*
2 cups (3 large) carrots, peeled and cut into ¼-inch pieces
2 ½ cups (2 large) onions, finely chopped
2 ½ teaspoons Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ cup all purpose flour
½ cup white wine
4 cups (1 quart) low sodium chicken broth
2 cups frozen green peas
½ cup milk
2 Tablespoons Bisto (may use corn starch instead)
White rice cooked according to package directions

Instructions

Melt butter in a large Dutch oven over medium heat. Add the chicken and cook until it is white on all sides, about 7 minutes. Add the salt, pepper, thyme, rutabaga, carrots and onions. Cook until the onions are tender, about 10 minutes. Add the flour to mixture; stir until well blended. Cook for 1 minutes. Add the wine and chicken broth. Stir over medium heat until mixture is bubbly and thickened. Cover and cook over low heat until the carrots and rutabaga are tender, about 45 minutes. Add the green peas; stir to combine.
Increase the heat to medium. Mix the milk and Bisto together; add to chicken and vegetable mixture. Cook stirring often until mixture is bubbly and thickened. Correct the seasonings. Serve over rice. Yield: 8 servings.

Notes

*May use turnip root in place of rutabaga.

Note: This freezes extremely well.

Nutrition