Tuesday, November 26, 2013

{In my kitchen...}

Chicken Pot Pie & Gluten Free Cornbread

(I don't really worry about measurements when I'm cooking!)
1: herb-roasted rotisserie chicken, meat pulled and torn/chopped into bite-size pieces (will shred more as soup boils)
10-ish: Baby yellow potatoes, roughly chopped to bite-size pieces
2 large handfuls: fresh green beans, snapped 
7-ish: carrots, sliced
water, vegetable broth, & cream of chicken (or mushroom) to add some thickness
garlic powder, onion powder, black pepper, sea salt
*David suggested adding some cornstarch next time to help thicken.

Mix all ingredients in dutch oven and place over medium-high heat. Cover and boil about 30 minutes (or until potatoes are tender when pierced with a fork), stirring occasionally.
Reduce to simmer for a few minutes before serving.

For the cornbread, I used Bob's Red Mill cornbread mix and just followed to recipe. Delish.

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