Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 1 tbsp (15 ml) unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1/2 cup (75g) sliced mushrooms (optional)
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) chicken broth, low-sodium preferred
  • 1 cup (240ml) whole milk or half-and-half
  • 1/2 tsp (2.5 ml) dried thyme
  • 1/4 tsp (1.25 ml) dried rosemary
  • 1/4 tsp (1.25 ml) garlic powder
  • 1/4 tsp (1.25 ml) onion powder
  • Salt and pepper to taste
  • 2 tbsp (30g) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear the chicken until lightly browned on all sides, but not fully cooked. Remove from skillet and set aside.
  2. Add butter to the same skillet over medium heat. Sauté onion, carrots, celery, and mushrooms (if using) until softened, about 5-7 minutes.
  3. Sprinkle flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly, until the flour is lightly golden. This creates the roux, which thickens the sauce.
  4. Gradually whisk in chicken broth, ensuring there are no lumps. Then, whisk in the milk or half-and-half.
  5. Bring the mixture to a simmer, stirring occasionally. Add thyme, rosemary, garlic powder, and onion powder. Reduce heat and simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency.
  6. Add the seared chicken, peas, and corn to the sauce. Stir to combine.
  7. Season with salt and pepper to taste. Simmer for another 3-5 minutes, or until the chicken is cooked through and the vegetables are heated through.
  8. Stir in fresh parsley before using the filling.