Deconstructed Chicken Pot Pie

Ingredients

Serves/makes 4

1 lb (454 g) boneless skinless chicken breast

2 lbs (908 g) carrot⁣⁣s

3 stalks (300 g) celery⁣⁣

½ (100 g) onion ⁣⁣

1 lb (454 g) potatoes⁣⁣

6 oz (170 g) frozen peas ⁣⁣

14 oz (397 g) chicken broth⁣⁣

¼ cup (60 ml) milk⁣⁣

1 tbsp (14 g) butter⁣⁣

2 tbsp (30 ml) cornstarch

2 tbsp (30 ml) water

2 tbsp (30 ml) olive oil ⁣⁣

Salt and pepper to taste ⁣⁣

1.
Wash 3 stalks of celery and peel 3 carrots. Cut the vegetables and ½ of an onion into a small dice. ⁣⁣
2.
Heat 1 Tbsp of olive oil in a large pot over medium high heat. Add the vegetables and cook until the onions are translucent. ⁣⁣
3.
Add the chicken breast and 14.5 oz can of chicken broth. Cover the pot and reduce the heat to medium low. Cook for 25-30 minutes or until the chicken has cooked through. ⁣⁣
4.
Once the chicken has cooked remove it from the pot and shred with two forks. ⁣⁣
5.
Mix 2 Tbsp of cornstarch with 2 Tbsp of cold water and add to the pot to create a gravy. Stir to incorporate and bring to a boil to thicken. ⁣⁣
6.
Once the sauce has thickened, add the shredded chicken and peas.⁣⁣
7.
Preheat your oven to 400°F. ⁣⁣
8.
Wash and peel 7-9 carrots and cut on a bias to pieces about 1" thick and 2-3" long.⁣⁣
9.
Transfer the carrots to a sheet pan, oil and bake for 20 minutes, flipping halfway through. ⁣⁣
10.
Wash and cut the potatoes into a large dice. Boil in a large pot of water until soft.⁣⁣
11.
Drain the water and add ¼ cup of milk and butter. Mash until smooth⁣⁣
12.
Divide your ingredients evenly between 4 containers.