Ingredients
Method
- In a small skillet over medium-low heat, melt the butter and stir in panko. Cook, stirring often until golden brown. Set aside.
- In a large pan or cooker, add the olive oil and remaining butter. Stir in the yellow onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant. Stir in the gluten-free flour and cook for an additional minute, stirring constantly.
- Gradually whisk in the chicken broth, cream, and rosemary sprig. Cook, stirring frequently, until the mixture begins to thicken.
- Stir in cooked chicken, corn, and peas. Cook for 5-7 minutes until the filling is bubbling and has thickened. Remove the rosemary sprig.
- Serve individual portions hot, sprinkled with the toasted panko breadcrumbs.
Notes
- For an even richer flavor, use homemade chicken stock.
- Add other vegetables like peas or green beans for extra nutrition.
- If you don't have fresh rosemary, ½ tsp dried rosemary works well.
- Ensure the gluten-free flour is stirred well into the vegetables to avoid clumps. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Add other vegetables like peas or green beans for extra nutrition.
- If you don't have fresh rosemary, ½ tsp dried rosemary works well.
- Ensure the gluten-free flour is stirred well into the vegetables to avoid clumps. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.