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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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