Crustless chicken pot pie

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Crustless chicken pot pie

Crustless chicken pot pie

With this recipe in your arsenal, you can get all the flavors and textures of a delicious chicken pot pie, plus some creamy beans and zesty chiles, without having to make a crust or bake it off. You basically throw these tasty ingredients into a pan and let it cook itself. Omit or add any ingredients you want.
Ingredients

– MAKES 2 SERVINGS.
– 3 tbsp (45 ml) olive oil.
– 2 tomatillos, finely chopped.
– ½ can green chiles.
– 1 vine-ripe tomato, diced.
– ½ white onion, chopped fine.
– Pinch of salt.
– Pinch of black pepper.
– 1 (6–8-oz [170–230-g]) boneless chicken breast half, cut into small chunks.
– 1 cup (254 g) canned cannellini beans.
– 1 carrot, peeled and sliced thin.
– ½ (12 oz [350 g]) can corn.
– ½ cup (120 ml) chicken broth.

Instructions

Step 1: Heat 1 tablespoon (15 ml) of the oil in a large saucepan over medium heat. Add the tomatillos, green chiles, tomato, onions, salt and pepper. Cook, stirring occasionally, until the onions have started to brown. Add the chicken, mixing it in with a wooden spoon, and cook, stirring, so nothing burns, until the chicken starts to brown.
Step 2: Add the beans, carrot, corn and chicken broth and let the broth cook down for 15 to 20 minutes, stirring every 2 to 3 minutes to keep the mix from burning. Serve by ladling into bowls and eat it like stew!

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