Chicken Pot Pie

This makes an army battalion pot pie! It’s only way I know how to make it 😁 I don’t measure very carefully so good luck! Hope it turns out. Next time I make it I’ll pay more attention and update my recipe if necessary.

Robynn Schamel @cook_2968491

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Ingredients

Family size tray boneless skinless chicken thighs
1 lbfrozen cauliflower florets
1 lbfrozen broccoli florets
1 lbfrozen mixed vegetables of choice
2 1/2 sticksbutter, divided
1 cupchicken broth
1 pintheavy cream
Thickener of choice (gluccomanon, cornstarch or flour slurry, guar gum etc)
2 cupsflour of choice plus more for coating chicken
1 tablespoonbaking powder
1/2 teaspoonsalt
2 cupsmilk

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Steps

1

Preheat oven to 350. Cut chicken into bite size chunks and toss with flour of choice. Sauté chicken in batches in large cast iron skillet. Deglaze pan with chicken broth. Add cream and cook until slightly thickened. Use thickener of choice to thicken to gravy consistency.
2

Fold frozen vegetables and chicken into gravy and stir to evenly coat. Bake for 30 minutes.
3

Melt butter and milk in bowl in microwave. Add flour, salt and baking powder and stir to combine. Should be like pancake batter on the thicker side. Pour over chicken and vegetables and bake another 15 minutes or so until golden.