Crustless Chicken Pot Pie

Instructions

1. Gently warm the chicken stock and milk or cream in a separate saucepan. The liquids do not need to boil; they should be warm before being added to the roux.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the broccoli, carrots, onion, and 1 teaspoon sea salt. Cook for 7–10 minutes, stirring occasionally, until the vegetables soften and develop a little color. Set aside.
3. Melt 2–3 tablespoons butter in a large, heavy-bottomed pan over medium heat. Add the gluten-free flour and whisk together. Continue cooking and whisking until the roux is golden to medium brown and smells lightly toasted.
4. Add 1–2 teaspoons sea salt, the garlic powder if using, and any herbs or seasonings you want.
5. Add the warm chicken stock and milk mixture about 1 cup at a time, whisking thoroughly after each addition. Let the gravy smooth out and begin to thicken before adding the next portion. Continue until all the liquid is incorporated and the gravy is smooth and rich.
6. Add the raw chicken pieces directly to the hot gravy. Reduce the heat to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through.
7. Stir the sautéed vegetables into the chicken and gravy. Simmer for another 3–5 minutes, just long enough for the flavors to come together.
8. Taste and adjust the salt, herbs, or seasonings as needed.