Ingredients
Scale
- 1 tablespoon olive oil
- 2 lbs chicken breasts, cubed (1/2-inch pieces)
- 1/2 cup diced onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups sliced carrots
- 3/4 cup diced celery (about 3 stalks)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/3 cup whole wheat flour (or GF 1:1 / tapioca flour)
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups room temperature milk (regular or nondairy)
- 1 1/2 cups peas
- 1 1/2 cups corn
Instructions
- Heat olive oil in a large pan over medium-high heat. Add cubed chicken and cook for about 10 minutes until lightly browned.
- Add onion, garlic, carrots, and celery. Sauté for 10 minutes until vegetables soften.
- Stir in dried spices, flour, and chicken broth. Cook for 5 minutes until the mixture bubbles and thickens.
- Slowly add room temperature milk, stirring constantly as the sauce thickens.
- Stir in peas and corn.
- Serve as is or over cooked rice.
Notes
- Sauté vegetables thoroughly to ensure they cook evenly.
- Thaw and drain frozen vegetables before adding to prevent excess moisture.
- Slowly whisk in broth to fully incorporate into the roux.
- Bring filling to a boil before adding milk.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American