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Skillet Chicken Pot Pie Recipe


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     Skillet Chicken Pot Pie

Category   Breakfast - Brunch
Sub Category   None
Servings   4

4 chicken breasts roughly 2.5 libs.
4 cups celery (1 small bunch) thily sliced
3 cups carrots (l lb) thily sliced
2 cups onions (3 medium) diced)
1 cup frozen peas
3 garlic cloves, minced
2 tablespoons fresh thyme
1 tablespoon rosemary, finely chopped
1 tablespoon sage, finely chopped
1 tablespoon canolaoil
1 tablespoon butter
1/2 cup flour
4 cups fat-free chicken broth
1 cup unsweetened cashew milk
kosher salt and pepper

LIGHTENED UP BISCUTS 2 1/4 cups self-rising flour 2 tablespoons butter 1 tablespoon baking powder 1 cup fat-free Greek yogurt 1/2 cup cashew milk
Butterfly the chicken breasts to have 8 thin chicken breasts. Season Season with 1/2 tablespoon salt and some pepper Heat sillet or pot, and add vegetable oil and some cooking spray. Cook chicken for about 4 minutes on both sides until fully cooked. If cooking chicken in batches, portion out vegetable oil accordingly. Once chicken is cooked, let set on plate. Add onions, carrots and celery into pan. Cook for about 8 minutes until the onions are translucent and carrots and celery are softened. Add garlic and herbs. Cook for about 1 minute. Sprinkle the flour all over the vegetables, and stir until most of the flour is absorbed. Add chicken broth about 1/2 cup at a time. Every time you add chicken broth, use a wooden spoon to scrape bottom of the pan and thicken the broth smoothly. Once all the broth is in and smooth bring whole pot to a boil then reduce to a simmer. If you are making for freezer, let cool and freeze. If making for later, cool down and store in refrigerator

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