Chicken and Veggie Pot Pie

Chicken and Veggie Pot Pie

It appears that the weather in Virginia has been just as tempermental as the weather in Montreal. We were having summer weather (well, summer weather to a Canadian), and this past week it has been storm after storm. The temperatures dropped and it felt as if we were suddenly in the middle of fall.

I had a craving for something hearty and savory. I ended up coming across Molly Yeh’s blog, the author and founder of the awesome blog mynameisyeh and started scouring through her recipes. Much of her stuff contains gluten, but if you fiddle around with it, you can easily modify it. I ended up landing on her chicken pot pie recipe with tater tots- if it has tater tots, how can you say no?

I ended up making 2 versions of this in the same week, one with chicken and one as a vegetarian friendly version, as my husband does not eat meat.

I can honestly say it is one of the best meals I have made it home it is absolutely delicious.

 

Chicken and Veggie Pot Pie

June 14, 2017
: 6
: 15 min
: 40 min
: 55 min

By:

Ingredients
  • Chicken version:
  • 2 tb unsalted butter
  • 1 small onion, finely chopped
  • 1/4 c all-purpose gluten free flour (I used cup4cup)
  • 2 c 1% milk
  • 2 packets chicken soup concentrate- also 1 tbsp chicken bouillon (I used the better than bouillon brand
  • 2 carrots, peeled and chopped
  • 1 lb boneless skinless chicken thigh, chopped into bite-sized pieces
  • 1/2 c frozen peas
  • 1/4 t dried thyme
  • black pepper
  • frozen tate tots
  • Veggie version:
  • 3 tbsp veggie bouillon (I used the better than bouillon brand)
  • 1 small onion, finely chopped
  • 1/4 c all-purpose gluten free flour (I used cup4cup)
  • 2 c 1% milk
  • 3 carrots, peeled and chopped
  • 4 celery stocks chopped
  • 1 container of sliced mushrooms (pick whichever you like, I used baby bella mushrooms)
  • 1/2 c frozen peas
  • 1/4 t dried thyme
  • black pepper
  • frozen tate tots
Directions
  • Step 1 Preheat your oven to 400 F
  • Step 2 In a large skillet or pot on medium heat, melt the butter and put in your chopped onions. Allow them to simmer for about 3-5 minutes, until they are soft and clear.
  • Step 3 Mix in the 1/4 cup of flour and allow it to really coat all of the onion.
  • Step 4 Add the milk, and bouillon. – If making the chicken version, mix the packets of chicken concentrate in the milk, and then add the bouillon to the pot. Stir until it gets thick.
  • Step 5 Add all of your veggies (and chicken if making chicken version).Allow it to simmer for 10-15 minutes and stir occasionally. Stir in the thyme, and season with salt + pepper.
  • Step 6 Remove from stove and put in your baking dish. Cover it with tater tots and put it in the oven for 40 minutes.
  • Step 7 Remove from oven and allow it to cool for a few minutes before serving.
  • Step 8 Dig in! Seriously, it is so good.
  • Step 9 ​Enjoy!


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