Parmesan Chicken Pot Pie

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 tsp Basil
  • 2 cloves Garlic
  • 2 tsp Parsley, dried
  • 2 tsp Rosemary, dried
  • 4 cups Veggies, frozen

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 1/4 cup Chicken broth

• Baking & Spices

  • 2 cups All purpose baking mix
  • 1 pinch Nutmeg
  • 1 Salt and pepper

• Dairy

  • 1/2 tbsp Butter, unsalted
  • 3/4 cup Half & half or heavy cream
  • 1 cup Milk
  • 1 cup Parmesan cheese, grated

Found on just-add-sprinkles.com

Description

Ingredients

• 1 lb boneless skinless chicken thighs
• salt and pepper to taste
• 1/2 tablespoon unsalted butter
• 2 cloves garlic (minced)
• 1 and 1/4 cup chicken broth
• 3/4 cup half & half or heavy cream
• 2 teaspoons dried parsley
• 2 teaspoons dried rosemary
• 2 teaspoons basil
• a pinch of nutmeg
• 1 cup grated parmesan cheese
• 4 cups frozen veggies
• 2 cups all purpose baking mix
• 1 cup milk (or half & half)
• 2 eggs

Directions

• Set your oven to broil on high. Line a baking sheet with foil and place chicken thighs on baking sheet, salt and pepper to taste. Bake for 5-7 minutes on each side. When chicken is done remove from oven and set aside for a few minutes to cool. Reset oven to preheat to 350 degrees. Heat a medium sauce pan over low medium heat. While sauce pan is heating up you can transfer the chicken thighs to a plate and cut them into smaller pieces with a fork and knife and set chicken aside. Add the butter into the sauce pan and let it melt completely before adding in the garlic. Add in garlic and stir it around for a few minutes until it becomes fragrant. Add in chicken broth and half and half. Add in herbs, nutmeg, and Parmesan cheese and stir the mixture together until combined. Turn up the heat to about medium and allow the sauce to come to a mild boil, stirring occasionally, sauce will thicken up slightly. After a few minutes of boiling, remove the sauce from heat. In a large bowl combine chicken, frozen veggies and Parmesan sauce and mix everything together until the chicken and veggies are completely covered with the sauce. Pour pot pie filling into a seasoned 12 inch cast iron skillet. In a small bowl combine all purpose baking mix, milk and eggs. Whisk together until combined and free of clumps. Pour mixture over the pot pie filling and help it spread over the entire surface of the filling. Bake chicken pot pie in the oven for 25-35 minutes, or until the biscuit top is golden brown. Once chicken pot pie is done baking allow it to cool for about 10-15 minutes before serving because this stuff will be piping hot. Store leftovers in an airtight container.