One of my favorite meals is homemade chicken pot pie. I found a recipe that is foolproof and so SO very tasty. You can make this with or without bread, making it a great gluten-free option! Our family enjoys putting it on top of homemade bread rolls, the recipe for that coming soon 🙂
1 cup diced celery
1 cup frozen peas and carrots
1 yellow onion chopped
1 whole chicken
6 peeled and cubed russet potatoes
3 packets of Simply Organic chicken gravy mix (secret ingredient)
1 tbsp minced garlic
1 tbsp olive oil
salt and pepper to taste
First thing in the morning I put a whole chicken roasting in the crock pot. Around 3:00 p.m. I shred the whole chicken down into pieces (careful for bones). Chop all veggies and peel/dice potatoes. In a cast iron skillet (although any stock pot or deep pan will work) I sautee garlic and chopped onion. Add celery, frozen peas and carrots. Let cook until peas and carrots are no longer frozen. Add chicken and then gravy mix using directions on packets for water ratios. The mixture will seem soupy at first. Let it start to boil and then add potatoes. Add more water as needed and make sure to stir frequently to not let the bottom of the skillet burn. Once everything is well blended in the skillet, place in an oven at 375 degrees and bake for 30 minutes or until you can stab through potatoes. Add 1/4 cup water as needed to the mixture while it is in the oven.
Voila! SO SO good and hearty for cold weather months. Laddel onto homemade bread and butter or eat as is in a bowl!