Chicken Potpie Bowl Recipe

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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