Deconstructed Chicken Pot Pie
- 2 lbs (908 g) boneless skinless chicken breast
- 3 medium (250 g) carrots
- 3 stalks (200 g) celery
- 5 cloves (22 g) garlic
- 1 medium (100 g) onion
- 1⅔ lb (750 g) yukon gold potatoes
- ½ lb (227 g) frozen peas
- 32 oz (908 g) chicken broth
- ¾ cup (180 g) milk
- 2 tbsp (28 g) butter
- 3 tbsp (24 g) cornstarch
- 2 tbsp (30 g) cold water
- 2 tbsp (30 g) oil
- 2 tsp (8 g) granulated chicken bouillon
- Salt and pepper to taste
For the Potatoes
- Heat a large pot of water over high heat and bring to a boil.
- Wash and cut the potatoes into a large dice and add to the pot to boil. Boil until they have softened and are easily pierced by a fork.
- Drain the water and add ¾ cup of milk and 2 tbsp of butter. season with salt and pepper and mash until smooth
For the Chicken and Vegetables
- Wash 3 stalks of celery and peel 3 carrots. Cut the carrots, celery, and onion into a small dice. Mince or grate the garlic.
- Heat 2 Tbsp of oil in a large pot over medium high heat. Add the celery, carrots, and onions and cook until they start to develop some color. Salt them lightly at the early stage to help them cook faster. Add the garlic about 30s before you feel the vegetables are going to be finished. You don't want this to burn so you don't want to add it with the other vegetables early.
- Add the chicken breast to the pot with 32 oz of chicken broth and 2 tsp of granulated bouillon. Bring to a boil, reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes or until the chicken has cooked through.
- Once the chicken has cooked remove it from the pot and shred thoroughly.
- Mix 3 Tbsp of cornstarch with 2 Tbsp of cold water to a bowl and create a slurry.
- Add ½ lb of frozen peas to the pot and bring to a boil. Add the slurry to the pot to create a loose gravy. Stir to incorporate and thicken.
- Once the sauce has thickened, add the shredded chicken, mix and season with salt and pepper to taste.
- NOTE: Your sauce may require you to add more cornstarch to thicken or even more liquid to create enough of a sauce. The amount of liquid remaining in your pot after you boil the chicken can depend on how much water was boiled off during the cooking process. If you have an ill fitting lid that may lead to more water loss. If you feel that 3 tbsp of cornstarch won't be enough to thicken the amount of liquid you have, you can either boil some of the liquid off, or use more cornstarch.
- This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.
NUTRITIONAL INFO FOR THE Deconstructed Chicken Pot Pie
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.