Description
The easiest chicken pot pie ever! Just use toast slices instead of a crust. Lazy girl strikes again!
Ingredients
- 2 Tablespoons Unsalted Butter, Divided
- ½ pounds Chicken Tenders, Diced
- 1 whole Small Onion, Diced
- 1 whole Small Carrot, Diced
- ¼ cups Frozen Peas
- ¼ cups Frozen Corn
- ¼ teaspoons Dried Thyme Leaves
- 2 Tablespoons Flour
- 2 Tablespoons Heavy Cream
- 1 cup Whole Milk
- Salt And Pepper, to taste
- 2 slices Thick Bread
Preparation
In a small skillet, add 1 tablespoon of the butter. Turn the heat to medium and let melt while you chop the chicken.
Add the chicken to the skillet, along with a pinch of salt and pepper. Cook the chicken until both sides are brown, about 4 minutes a side. It’s okay if the insides are still slightly pink. Remove the chicken from the pan, trying to leave as much butter as possible, and return the pan to the heat.
Add the remaining tablespoon of butter to the pan, along with the onions and carrots. Saute for 5 minutes over low heat until the vegetables have softened, but not browned. The onions shouldn’t brown.
Add the peas and corn and turn the heat back to medium. Crush the thyme leaves in your hand to release the oils and add them to the skillet. Stir to combine. Sprinkle over the flour and stir to combine. Let cook for 1 minute.
Add the heavy cream and milk to the pan, along with a few pinches of salt and pepper, to taste. Bring the mixture to a simmer over medium heat until thickened. It should take 1–2 minutes to thicken.
Meanwhile, toast the bread. Slice it on the diagonal. Divide the toast between plates and top with chicken mixture. Serve immediately.
Note: The idea to serve chicken pot pie over toast instead of in a crust comes from Rachael Ray’s magazine. The recipe is original to me.
