September 21, 2017 By Deborah Shapiro Leave a Comment

Stove Top Chicken Pot Pie with Herbed Crouton

Name: Stove Top Chicken Pot Pie with Herbed Crouton
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large Spanish onion (diced (or 2 cups frozen pearl onions)); 1 teaspoon kosher salt; Freshly cracked black pepper; 4 cups favorite vegetables, fresh or frozen (thawed if using frozen, diced (peas, sliced mushrooms, green beans cut into 1-inch segments, carrots, sweet potatoes, potatoes, etc.)); 4 cloves garlic (minced); 2 tablespoons oat flour; 3 cups chicken or vegetable broth; ½ teaspoon turmeric (this adds a gorgeous golden color); 4 (6-ounce) boneless, skinless, chicken breasts ((or 8 thighs) cooked and shredded, or 5 cups shredded leftover chicken); 4 thick slices whole grain bread; 1 tablespoon extra virgin olive oil; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; Kosher salt; Garnish: (chopped flat leaf parsley)

Here’s the “skinny” on this pie. We know everyone loves the crust, but the crust doesn’t necessarily love everyone!

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