Ingredients
1 1/4 c. chicken broth
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
1 lb. chicken tenders cut into ½ in. pieces
1 1/2 tbsp. extra-virgin olive oil
3/4 c. baby carrots, diced
1/2 c. celery, diced
2 cloves garlic, minced
1/4 c. white wine
1 tsp. fresh thyme, chopped
1 tbsp. fresh parsley, chopped
1/2 tsp. Spice Islands Coriander
2 tbsp. butter
1 medium onion, chopped
2 1/2 tbsp. flour
3/4 c. fresh or Green Giant® Simply Steam™ Sweet Peas (not defrosted)
1 pkg. Green Giant® Veggie Tots Cauliflower
Preparation
Step 1Preheat oven to 425º.Step 2In a liquid measuring cup, mix the chicken broth and heavy cream together and set aside. Salt and pepper the chicken. Step 3Heat olive oil in cast iron skillet and lightly brown chicken over med-high heat, about 5 minutes, add in carrots, celery, garlic, and sauté for 3 min more.Step 4Deglaze the pan with the white wine and turn the heat up to reduce liquid by half. Stir in thyme, parsley, and coriander, then carefully remove mixture to a bowl and set aside.Step 5Place the pan back on medium-high heat and add the butter and onions. Sauté onions for two minutes and stir in the flour. Stir briskly to cook the flour just until light golden.Step 6Slowly add the broth and cream mixture while whisking or stirring rapidly. Continue to add the liquid very slowly so that it will bubble and thicken while you stir. Stop adding liquid and add it gradually if it needs more time to thicken.Step 7Once it has thickened turn off the heat, return the chicken mixture to the pan, stir in the peas, and salt to taste.Step 8Arrange cauliflower Veggie Tots on top of the pot pie and place pan in oven for 20-25 minutes.Step 9Finish by placing casserole under the broiler until the topping is golden brown, watching very carefully so that it doesn’t burn. At most this should only take a couple of minutes.
Have you made this yet? Let us know how it went in the comments below!
