Ingredients
- 1 1/4 pounds yellow-fleshed potatoes, such as Yukon Gold, peel and thinly slice
- 2 cloves garlic, smashed
- 5 tablespoons extra-virgin olive oil
- 2 large, skinless, boneless chicken breasts (about 1 pound)
- 1 small, finely chopped onion
- 1/2 teaspoon dried thyme
- 2 cups gluten-free chicken broth
- 1 cup frozen peas and carrots
- 1 cup small broccoli florets
- 2 tablespoons cornstarch
- 1 teaspoon Dijon mustard
- Salt and pepper
Description
This Kid-friendly, Fast And Easy Recipe For Gluten And Dairy-Free Chicken Potpie Bowls Is Featured In The February 2009 Issue Of Rachael Ray's Magazine, Every Day With Rachael Ray.
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