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Thursday, June 28, 2018

Thursday Recipe - GF Chicken Pot Pie Gravy

So I wanted chicken pot pie, but I didn't want to bother with the crust. Or with turning the oven on. I ended up throwing everything in my crockpot. Delicious, easy, and bonus, no heat from the oven. I tossed rice in the rice cooker to go under it but you could do mashed potatoes or biscuits or whatever you want.

GF Chicken Pot Pie Gravy

1/2 onion, chopped
2 carrots, peeled and diced
2 chicken breasts, about 1-2 lbs, cut in bite-size chunks
1 c. sliced mushrooms, OPTIONAL
1 T. bouillon OR 1 cube
1 t. dried parsley
1/2 t. garlic powder
1/2 t. salt
1/4 t. black pepper
2 c. hot water
3 T. cornstarch
1/2 c. cold water
1 c. frozen peas

Dump the onion, carrot, chicken, and mushrooms in a medium crockpot, 1/5-2 quart size should be fine. Sprinkle parsley, garlic, salt, and pepper over the top. Pour the 2 c. hot water on top. Cook on low for 3-4 hours.

1 hour before serving, stir cornstarch into 1/2 c. cold water. Pour into chicken gravy. Stir well. Add peas. Cover and cook for another 45-60 minutes, until thick and hot. Add more salt and pepper to taste.

Serve over rice, mashed potatoes, biscuits, toast, quinoa, or whatever you like.

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