English Muffin Chicken Pot Pie

10 Servings
15 Prep Time
30 Cook Time

For a twist on a classic, try serving chicken pot pie on a Thomas’ English Muffin!

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Ingredients

5 Thomas’® Original English Muffins, toasted
2 tablespoons olive oil
½ cup diced carrots
½ onion, diced
2 cloves of garlic, minced
1 tablespoon butter
⅛ cup flour
1 cup chicken stock
1 cup 2% milk
½ teaspoon parsley
1 pinch red pepper flakes
1 cups shredded chicken
1 cup mixed frozen vegetables

Directions

1. Heat olive oil in a medium skillet over medium heat. Add in carrots, onion and garlic. Sauté until onions are translucent. Add in butter. Once butter is melted, add in flour and stir. Let cook about 30 minutes stirring constantly.
2. Add in chicken stock, milk, parsley, and red pepper flakes and stir until well combined. Bring to a boil and reduce to a simmer, cooking until thickened.
3. Add in chicken and vegetables and continue to cook until veggies are heated through.
4. Place desired amount of chicken pot pie on top of each English muffin half.
English Muffin Chicken Pot Pie For a twist on a classic, try serving chicken pot pie on a Thomas’ English Muffin! 10 servings 5 Thomas’® Original English Muffins, toasted
2 tablespoons olive oil
½ cup diced carrots
½ onion, diced
2 cloves of garlic, minced
1 tablespoon butter
⅛ cup flour
1 cup chicken stock
1 cup 2% milk
½ teaspoon parsley
1 pinch red pepper flakes
1 cups shredded chicken
1 cup mixed frozen vegetables
1. Heat olive oil in a medium skillet over medium heat. Add in carrots, onion and garlic. Sauté until onions are translucent. Add in butter. Once butter is melted, add in flour and stir. Let cook about 30 minutes stirring constantly. 2. Add in chicken stock, milk, parsley, and red pepper flakes and stir until well combined. Bring to a boil and reduce to a simmer, cooking until thickened. 3. Add in chicken and vegetables and continue to cook until veggies are heated through. 4. Place desired amount of chicken pot pie on top of each English muffin half. English Muffin Chicken Pot Pie