This is a great way to make another dinner from a Three Dinner Roast Chicken using pantry items and veggies that are easy to have on hand. It is a recipe inspired by Ina Garten’s Chicken Pot Pie recipe but much lightened up and extended with additional vegetables like carrots and frozen peas that are easy to keep around.
4 tablespoons olive oil
Freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
2 tablespoons butter
2 onions, chopped
3 sprigs of thyme
1/4 cup whole milk
2 cups medium-diced carrots
1 (10-ounce) package frozen petit peas
3 potatoes diced
1/2 cup fresh parsley leaves, minced
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, three sprigs of thyme, and milk.
Add the chicken bits , potatoes, carrots and celery. Continue to simmer on low until potatoes are tender, approximately 8- 10 minutes. Add peas, asparagus and parsley simmer until peas and asparagus are just cooked approximately 3 minutes. With the potatoes this is a meal in itself but it is delicious served on rice that sops it up.
While the milk adds a bit more creaminess feel free to exclude it and to switch the butter to olive oil in order to make this dairy free.