Recipe – Chicken One-Pot
Perfect to meal prep or have fresh, a take on the classic chicken pot pie. Perfect for winter and full of vegetables and protein! Best of all, it only uses one pot to save you dishes too.
Serves 4:
1 brown onion
150g mushrooms
2 Tbsp butter
2 tsp dried thyme
2 Tbsp plain flour
1c mixed frozen vegetables (peas, corn & carrots)
2 tsp crushed garlic
220g macaroni or pasta shells
500ml chicken stock
250ml standard milk (or use dairy free alternative)
Squeeze of fresh lemon juice
400g shredded roast chicken
Method:
- Finely dice the onion and slice the mushrooms.
- Heat a large pan with the butter over medium heat. Add the garlic, thyme, onion and mushroom and saute until aromatic. Season with salt and pepper.
- Sprinkle the flour over the vegetables and stir to combine. Then slowly pour the chicken stock in while stirring to avoid lumps, followed by the milk.
- Bring the mixture to a boil, then add the macaroni and frozen vegetables. Bring the mixture to a simmer, cover, and cook for 8-10 minutes or until the pasta is cooked through. If the pasta is cooked and there is still a lot of liquid, simmer uncovered for a few minutes to let the sauce thicken.
- Squeeze in the lemon juice and stir through the shredded chicken to heat through.
- Season with additional salt and pepper and garnish with chopped parsley.
