Crustless Chicken Pot Pie

Ingredients:

• 1 to 1.5 pound of chicken breast sliced thinly (or used a pre-cooked rotisserie chicken)
• 1 cup of frozen vegetables (peas and carrots or mixed)
• 1 cup of broccoli
• 1 cup of cubed butternut squash
• 2 Tbsp of butter
• ½ cup of chopped onions
• 1  tsp of minced garlic
• ¼ cup of all purpose flour
• ¼ tsp of salt
• ¼ tsp of celery seed or celery salt
• ¼ tsp of black pepper
• 1.5 cups of bone broth
• ⅔ cup of milk
• 1 premade flat pie crust (I use Pillsbury in a red box)

Directions:

1. Preheat the oven to 425 degrees.
2. Cook raw chicken in extra broth covering the bottom of the pan. Using a colander, run warm water over frozen vegetables. When the chicken has turned white, about 7 minutes add the vegetables (mixed, broccoli, cubed butternut squash) to the broth and continue to cook for 8 more minutes. Drain.
3. In another saucepan, melt the butter over medium low heat. Add onion and garlic. Stir frequently to keep from burning. Cook until translucent and tender. Slowly stir in flour, then chicken broth and milk. Reduce heat and simmer until thick, stirring until smooth.
4. Stir the chicken and vegetables into the liquid mixture. Spray glass dish or aluminum pie dish with cooking spray then pour mixture into pie dish. Cut pie crust into strips and checker board with spaces on the top of the pie. Cook for 30 minutes until golden brown crust.

Baking tip:

Substituting leftover turkey for the chicken after Thanksgiving is a great option. You can make one big dish or multiple individual servings with mini aluminum pans. This recipe freezes well and reheats. You can substitute any of the vegetables. I often will cook acorn squash and substitute the leftovers for butternut squash. I enjoy experimenting with whatever vegetables I have in the fridge. You can use frozen or any raw vegetables.