Description
A creamy and comforting Chicken Pot Pie Bowl made with tender chicken and vegetables in a rich sauce, perfect for a cozy meal without the crust.
Ingredients
Scale
- 1 lb cooked chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1/2 cup celery, sliced
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all‑purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot or skillet over medium heat, melt the butter.
- Add onion, carrots, and celery; sauté until vegetables begin to soften, about 5 minutes.
- Stir in garlic and cook another minute until fragrant.
- Sprinkle flour over the vegetables and stir well to coat, cooking for about 2 minutes to remove raw flour taste.
- Gradually whisk in chicken broth until smooth and beginning to thicken.
- Add heavy cream, thyme, rosemary, salt, and pepper; simmer until sauce is creamy and slightly thickened.
- Stir in diced chicken and peas, heating through for 3–5 minutes.
- Adjust seasoning if needed, then remove from heat.
- Ladle the creamy chicken mixture into bowls, garnish with parsley if desired, and serve warm.
Notes
- For a gluten‑free version, use gluten‑free flour or a cornstarch slurry instead of all‑purpose flour.
- You can add other veggies like potatoes or corn if you like.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Sautéing / Simmering
- Cuisine: Comfort / American
Nutrition
- Serving Size: 1 bowl
- Calories: ≈ 320 kcal
- Sugar: ≈ 6g
- Sodium: ≈ 850mg
- Fat: ≈ 15g
- Saturated Fat: ≈ 8g
- Unsaturated Fat: ≈ 5g
- Trans Fat: 0g
- Carbohydrates: ≈ 15g
- Fiber: ≈ 3g
- Protein: ≈ 30g
- Cholesterol: ≈ 90mg
Keywords: chicken pot pie bowl, creamy chicken dish, comfort food bowl, easy dinner recipe