Quick Chicken Pot Pie
Quick Chicken Pot Pie is an moderately easy dinner. Made with 2 whole large skinless, boneless chicken breasts, 2 tbsp. margarine or butter (1/4 stick), 1 small onion, minced, 2 tbsp. cornstarch and 1 (16 oz.) pkg. frozen mixed vegetables (carrots, cauliflower, green beans, zucchini and butter beans), this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
About 45 minutes before serving, cut chicken breasts into bite size pieces.
In 10-inch skillet with oven-safe handle (or cover skillet handle with heavy-duty foil when baking in oven later) over medium heat, in hot margarine or butter, cook chicken breasts, half at a time, until lightly browned.
With slotted spoon, remove chicken to bowl.
Preheat oven to 400Β°.
In drippings remaining in skillet, cook onion until tender. In cup, stir cornstarch and 3/4 cup water until smooth. Add cornstarch mixture, frozen vegetables, bouillon, half and half, mustard, rosemary, salt and pepper to skillet.
Heat to boiling, stirring constantly. Stir in chicken. Remove skillet from heat.
π· Perfect Pairings
Complete your meal with these
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