Chicken pot pie is an all-around comfort food, but the buttery pie crust isn't the healthiest option. This recipe for the homemade favorite calls for all the flavor and coziness without the crust. Plus, it's packed with nutrients from the vegetables, fresh herbs, and garlic. We especially love how it's a one-pan dish, keeping clean-up easy. If you crave some texture, pair it with crusty gluten-free bread or top it with GF bread crumbs.

This recipe yields 6 servings.

INGREDIENTS

3 chicken breasts, roasted and shredded
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, diced
1 cup carrots, diced
1 cup celery, diced
4 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons fresh parsley, finely chopped
2 teaspoons basil
½ cup cassava flour
3 cups chicken broth
⅔ cup milk, regular whole milk (use chicken broth if dairy-free)
1 cup frozen peas (keep frozen)
¼ cup fresh chopped parsley for topping
2 teaspoons fresh black pepper

3 chicken breasts, roasted and shredded
15 ml olive oil
30 ml butter
1 medium onion, diced
125 grams carrots, diced
125 grams celery, diced
4 garlic cloves, minced
2.8 grams dried thyme
2.8 grams fresh parsley, finely chopped
2.8 gramps basil
120 grams cassava flour
158 ml milk, regular whole milk (use chicken broth if dairy-free)
125 grams frozen peas (keep frozen)
13 grams cup fresh chopped parsley for topping
30 grams salt (taste and adjust as needed)
5 grams fresh black pepper

Directions

In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.
Stir in garlic, thyme, parsley, and basil. Cook, stirring continuously, for about 30 seconds or until fragrant. Add flour and cook for 1 minute, continuing to stir.
Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk (or extra broth). Season with salt and black pepper, to taste. Bring to a simmer and cook for about 3 minutes or until thickened.
Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Ladle into a deep plate or entré bowl, top with fresh parsley, and serve.

Tips

*This dish makes excellent leftovers. When reheating, add to a Dutch oven or all-purpose pan with 2 teaspoons of water and 2 teaspoons of arrowroot powder. Stir and heat slowly until the desired pot-pie thickness returns.
*To save time, buy an organic rotisserie chicken from the market and shred.