This is something hearty you can legit make in 15 minutes, takes no planning a day ahead, and is great for people who hate frequently going to the store because aside from the onion, everything is frozen or shelf stable.
by PhotonicEmission
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PhotonicEmission
Chicken Pot Pie filling (AKA Chicken ala King)
2 large chicken breasts, frozen (not thawed!) 1/2 onion, chopped 2 cups chicken broth (made from knorr’s bullion is ok) 1 cup white wine, optional (sauvignon blanc or pino grigio)
1 dried bay leaf 1/2 tsp dried parsley 1/2 tsp dried thyme 1/2 tsp sage powder 2 tsp garlic powder 1/4 tsp pepper, or to taste
4 tbsp fat; lard/clarified butter/schmaltz 4 1/2 tbsp AP flour
1 16oz package of mixed frozen veggies (peas, carrots, corn)
First burner: Combine fat and flour in small saucepan to make a light roux, whisk on medium heat till flour is slightly toasted. Set aside.
Second burner: Combine frozen chicken breasts, broth, wine, onion, and dried seasonings into large pan. Cover. Stew on medium-high heat until onion is glassy and chicken is mostly cooked. Takes about 10 min.
Use two forks to shred the chicken in the pan. Any pink in the chicken will quickly be cooked once shredded. Adjust heat to low.
Slowly pour and stir in roux into chicken mixture. Mixture will quickly thicken, keep stirring till fully integrated.
Add frozen veggies. Stir. Keep stew on low heat till veggies are thawed and cooked to desired tenderness. Remove bay leaf.
Serve with crushed crackers on top for texture. Or atop egg noodles, toast, biscuits etc. Or cook it into a crust if you wanna be extra.
1 Comment
Chicken Pot Pie filling (AKA Chicken ala King)
2 large chicken breasts, frozen (not thawed!)
1/2 onion, chopped
2 cups chicken broth (made from knorr’s bullion is ok)
1 cup white wine, optional (sauvignon blanc or pino grigio)
1 dried bay leaf
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp sage powder
2 tsp garlic powder
1/4 tsp pepper, or to taste
4 tbsp fat; lard/clarified butter/schmaltz
4 1/2 tbsp AP flour
1 16oz package of mixed frozen veggies (peas, carrots, corn)
First burner: Combine fat and flour in small saucepan to make a light roux, whisk on medium heat till flour is slightly toasted. Set aside.
Second burner: Combine frozen chicken breasts, broth, wine, onion, and dried seasonings into large pan. Cover. Stew on medium-high heat until onion is glassy and chicken is mostly cooked. Takes about 10 min.
Use two forks to shred the chicken in the pan. Any pink in the chicken will quickly be cooked once shredded. Adjust heat to low.
Slowly pour and stir in roux into chicken mixture. Mixture will quickly thicken, keep stirring till fully integrated.
Add frozen veggies. Stir. Keep stew on low heat till veggies are thawed and cooked to desired tenderness. Remove bay leaf.
Serve with crushed crackers on top for texture. Or atop egg noodles, toast, biscuits etc. Or cook it into a crust if you wanna be extra.