Chicken Bowls

Don't worry, I'm not about to write about those awful things from KFC... instead this is about a different kind of pot pie. I started out making some pot pies because I had leftover mashed potatoes and some chicken I needed to use, but when they turned out, a pot pie wasn't really what I was looking. Thus the birth of my own Chicken Bowls.

Reebs' Chicken Bowls
Unsalted butter
1 Potatoe, peeled and diced
1/2 sweet potato, peeled and diced
1 onions, diced
1 or 2 carrots, diced
minced garlic
1 1/2 cups stock
1 cup milk
1/2 cup flour
4 boneless chicken breasts, cooked and diced
2 cups mashed potatoes, however you like them
*I didn't add corn this time, but would recommend it for future bowls.

In a pan, melt butter over medium-high heat and saute the two potatoes, onions, carrots and garlic for about 5 minutes. Add 1/2 cup of water (or white wine if you have it) and simmer for 1 minute. Add stock and simmer for 20 minutes, uncovered, until veggies are tender. Whisk flour and mlik together and add to the vegetables, cooking until thickened. Add chicken and any herbs (thyme, parsley etc.). Set aside.


To assemble, divide the chicken filling between 6 containers. Spoon mashed potatoes on top. Cook uncovered in 350F for 30 minutes. If you want you can freeze these, and then cook from frozen, increase baking time to 45 minutes.




Turn out into a bowl, and voila, your very own Chicken Bowls, no MSG added!