I love pot pie, but sometimes the thought of that rich, flaky crust is more than I want.
And now with my daughter being gluten-free, and the warmer temperatures, a lighter option seemed in order.
This is literally a one-pot, throw together dish.
Feel free to adjust in any way to your liking. You cannot mess this up.
Crustless Chicken Pot Pie
Meat from a leftover roasted or rotisserie chicken (reserve the chicken gravy minus the fat, if there is any)
Two handfuls of baby carrots cut into ½” thick rounds
2 Large celery stalks, cut into ½” slices
1 handful of Brussel sprouts, chopped
½ medium onion
1 Tbs extra virgin olive oil
½ tsp dry thyme
½ tsp dry sage
1 – 2 cups of chicken broth depending on how much gravy you want and how much leftover chicken you have
1 – 2 Tbs cornstarch dissolved in cold water (this will depend on how much broth you use, and how thick you want the gravy).
Cut the leftover meat from a roasted or rotisserie chicken into cubes. Gather the leftover gravy, minus the coagulated fat. Set both aside.
Heat a large, deep frying pan on medium heat with olive oil until hot. Add onion, celery & carrots and sauté until crisp tender, approximately 10 minutes. Towards the end of sautéing the veggies, add Brussels sprouts and stir. Add thyme and sage, and salt and pepper to taste. Add chicken and leftover gravy and stir until gravy is melted. Add chicken broth and bring to a soft boil. Stir in dissolved cornstarch until the gravy is the consistency you like (thick or thin). Adjust spices for taste. Let simmer until cold chicken is heated through and veggies are al dente.
I like to serve this on a bed of brown rice. My children like it served over toast. Enjoy!