Crustless Chicken Pot Pie

Crustless Chicken Pot Pie

Ingredients

• butter
• chicken tenders
• onion
• carrot
• frozen peas: You need ¼ cup frozen, OR, you can absolutely use ¾ cup of frozen mixed vegetables instead of carrot, peas, and corn individually. You might have some leftover from my shepherds pie for two.
• frozen corn
• dried thyme leaves
• flour
• heavy cream
• milk
• salt
• pepper
• 2 slices thick bread: I like thick Texas toast smeared with butter and placed in the toaster oven until fragrant for this recipe. Use your favorite bread, and be generous with the butter! You need to make my strawberry cheesecake toast for dessert with the leftover bread!

How to make Crustless Chicken Pot Pie

1. To a 10" skillet, add half of the butter and melt over medium low heat. Add the chopped chicken tenders, and cook until golden brown on both sides, about 4 minutes on each side.
2. Chicken pieces in a cast iron skillet. 
3. Remove the chicken from the pan, and then add the remaining half of the butter, followed by the onions and carrots. Let these saute and start to soften over medium heat for about 5 minutes, stirring occasionally.
4. carrots and onions cooking in a skillet 
5. Next, add the frozen corn, peas, and thyme leaves, stirring everything together. Sprinkle the flour evenly over the skillet, stir it and let it cook for 1 minute.
6. Skillet of chicken pot pie filling. 
7. Once the flour has cooked for a minute, add the cream and stir very well to bring up any delicious brown bits in the skillet. Then, add the milk, salt and pepper. Let it simmer until it thickens, about 1-2 minutes. Taste, and adjust it for extra seasoning, if needed.
8. Chicken pot pie filling in a skillet. 
9. While everything comes together and thickens, spread butter generously on your toast slices, and serve this crustless chicken pot pie filling over the buttered toast.