One of my favorite people messaged me the other day asking for an easy casserole recipe. She explained that her next door neighbors, and their two kids, are sadly affected by the furlough and she wants to bring them a casserole to help put a warm meal on their table. 💖
Inspired by her request, I decided to make a fridge clean out crustless chicken pot pie! This is super easy and just requires a bit of prep. It can also be made ahead for a quick week night meal. The best part of a chicken pot pie is that you do not need a ton of fancy ingredients. All of the basic ingredients can easily be substituted and/or found in most pantries/fridges. I hope you enjoy it!
Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!
Crustless Chicken Pot Pie Recipe
Keep It Simple | Just The Basics:
3-4 Chicken Thighs, Cubed
1 Cup Chicken Stock
3-4 Carrots, Cubed
2 Stocks Celery
1 Md Onion, or 3-4 Shallots, finely chopped
3 Cloves Garlic, Finely Chopped
1 Can Corn
1-2 Cups Cooked Rice
Salt
Pepper
Cheese for top
Easy 1-2-3 Biscuits (or store bought biscuits)
Thyme For Mine | Make it With Me:
3-4 Chicken Thighs, Cubed
1 Cup Chicken Stock
3-4 Carrots, Cubed
2 Stocks Celery
1 Md Onion, or 3-4 Shallots, finely chopped
3 Cloves Garlic, Finely Chopped
1 Can Corn
1-2 Cups Cooked Rice
1-2 Cups Snap Peas, Roughly Chopped
1-2 Cups Hearty Green like Kale, Collards, Broccoli
1 TSP Smoked Paprika
2 TSP Thyme
Salt
Pepper
Cheese for top
Direction Thyme:
1. Preheat oven 400
2. Add 1-2 tbsp olive oil, Parisian spices, salt & pepper to cubed chicken
TIP: Do this while you chop the rest of the veggies to let it marinate a little!
3. Heat large sauté pan on medium-high heat
4. Reduce heat to medium
5. Add another twirl of olive oil and add marinated chicken
6. Add carrots and celery allow to soften for a few minutes
7. Add shallots and garlic and allow to soften for a few minutes
8. Add enough chicken stock to cover bottom of pan (about 1/2 - 3/4 cups)
9. Using spoon to scrape up yummy brown goodness
10. Add greens, let wilt for a minute
11. Add corn
12. Add cooked rice
13. Add snap peas
14. Add smoked paprika, salt & pepper to taste
15. Add a little more chicken stock (about 1/4-1/2 cup depending on how much liquid is in the bottom of the pan)
16. Turn off heat
TIP: If you are gluten free skip the biscuit topping, cover, and move to step 18
17. Add Easy 1-2-3 Biscuit Topping
18. Bake 10 minutes
19. Remove & add cheese
20. Bake until golden brown
Enjoy!
