The solace of chicken pot pie without the majority of the work! My one-pot velvety chicken pot pie noodles are smooth, delightful and the best part is that filling!
It FINALLY feels like fall! This comfortable one-pot feast is actually what I need to eat for the following two four months or until spring is here. Disclose to me I'm not the only one. There's something about a warm generous feast that shouts pre-winter (and winter) to me. We're in agreement, isn't that so? Great, since this dish will rapidly turn into a top pick, it as of now has here.
I'm gradually ending up progressively certain about my one-pot 30 minute supper capacities. I think about what I'm attempting to state is, this sort of dish is somewhat my jam. With two interminably hungry little children, supper must be anything but difficult to prepare, moderately without mess/solid, quick (in spite of the fact that I do love a decent broiler cooked feast), tasty, and family-accommodating (duh). All things considered, I'm continually taking a shot at new, imaginative approaches to make great supper in light of the majority of that. It has really been entirely fun!
This feast is a family most loved disentangled. We adore chicken pot pie, however making (and pausing) for it is intense. So all things considered we tossed everything into the Dutch-stove and let it do the majority of the work! It turned out rich and quite heavenly! My children relished each chomp of it! I trust you will too 😉
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Ingredients
- 2 tbsp. unsalted butter
- 1 lb. chicken breasts, filleted and seasoned with salt and pepper*
- 4 oz. crimini mushrooms, sliced (optional)
- ½ small yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 4 c. low-sodium chicken broth
- 2 c. half and half
- 2 tsp. kosher sea salt
- 1 tsp. freshly ground pepper
- ½ tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. ground sage
- ¼ tsp. cayenne pepper
- ¼ tsp. paprika
- 8 oz. egg noodles or other pasta
- 1 c. frozen corn, thawed
- 1 c. frozen peas, thawed
- 2 tbsp. fresh parsley, roughly chopped
- Pie crust crumbles (optional)**
Directions
- In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
- Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
- Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.
Notes
*You can use rotisserie chicken too, shred about 2 cups. Add it in step 3.
**I used frozen pie crust, crumbled about ⅓ cup of it and baked it at 350 degrees until it was golden brown. This is totally OPTIONAL! Toasted panko breadcrumbs would be delicious too 🙂
For more detail : bit.ly/2Oly1YJ
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