Ingredients
The following ingredients have 10 Servings
- 3 cups cooked chicken (deboned and cut down into small pieces, divided use)
- 1 stick unsalted butter ((1/2 cup))
- 1 small onion (diced)
- 2 ribs celery (diced)
- 2 carrots (sliced thinly)
- 1 cup frozen corn
- 1 cup frozen peas
- 1 heaping tbsp. dried parsley
- 1/2 tsp. rubbed sage (not ground)
- 1/2 tsp. dried thyme
- 1 1/2 cups UNBLEACHED all-purpose flour
- 2 to 2 1/2 tsp. baking powder
- 1/2 to 3/4 tsp. sea salt (or kosher salt)
- 1 1/2 cups milk ((I used half-and-half) (see note below))
- 2 cups chicken broth or stock
- 1 can condensed cream of chicken soup
- Salt and pepper (to taste)
- 2 pinches each of thyme, parsley and sage (for the top)
Instruction
- In skillet over medium heat, add butter, onions, celery and carrots.
- Sprinkle generously with salt and pepper.
- Sauté 5-10 minutes or until veggies are becoming transluscent and tender.
- Add corn, peas, parsley, sage and thyme.
- Sauté an additional 5 minutes so the corn and peas are saturated with all the spices.
- Spray a 9x13” glass baking dish with cooking spray.
- Spread veggie mixture over the bottom of the dish.
- Sprinkle chicken over top of the veggie mixture. Do not stir.
- Mix flour, baking powder and salt and stir to combine.
- Add milk and whisk until no lumps remain. (If using half-and-half, increase amount to 2 cups).
- Spread milk mixture over top of the chicken but do not stir.
- Combine condensed chicken soup with 2 cups chicken broth or stock.
- Pour chicken soup mixture over top of milk mixture.
- Do not stir.
- Bake at 350° for about an hour to an hour and ten minutes.
