Crustless Chicken Pot Pie

Ingredients

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  200g

• Garlic

  Raw

  3 cloves, minced or 9g

• Wheat flour

  White, all-purpose, unenriched

  ⅓ cup or 42g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Sweet potato

  Raw, unprepared

  1 ½ cup, cubes or 199g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Thyme

  Fresh

  100g

• Chicken

  White, Homestyle, Oven Roasted - Oscar Mayer

  300g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Parsley

  Raw

  ¼ cup or 15g

• Spinach

  Frozen, chopped or leaf, unprepared

  200g

Directions

1. In a large dutch oven or pot, heat butter over medium-low. When melted, add chopped onion, carrots, and celery and cook for 6 - 8 minutes until soft and wilted. Stir every minute or so. In the last 30 seconds, add the minced garlic and stir to combine.
2. Add the flour and mix until all the vegetables are coated. Let it "cook" for 1 minute.
3. Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir to combine, bring to a boil, and then reduce the heat and let the soup simmer for 15 20 minutes until the potatoes are fork-tender. Stir every 4 minutes or so to ensure nothing is sticking to the bottom of the pot.
4. Add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer for 5 more minutes.
5. Carefully taste test and adjust seasoning to your liking.
6. Remove from heat and serve with a homemade biscuit (try these almond milk biscuits or these air fryer biscuits), garlic bread, or a buttery toasted piece of bread. Enjoy!
7. Original recipe by: Tati Chermayeff (source: healthfulblondie.com/crustless-chicken-pot-pie/)