Chicken Pot Pie without Pie Crust

This is a domestic-fashion meal that’s smooth to put together in a skillet and is ready in half-hour!  simplest this version of bird Pot Pie is made quickly by using the use of bird tenderloins simmered with fresh vegetables, frozen vegetables, gravy, broth and seasonings.  all of the scrumptious flavors and creamy texture you will count on from a chicken Pot Pie, only this one is made with out the pie crust.

This is a incredible dinner idea for on-the-move households with busy schedules.  just serve it with a side of rice or egg noodles or a sparkling salad blend with dinner rolls and dinner is completed!  Leftovers are tremendous for subsequent day’s lunch too!

INGREDIENTS

• 1 package of organic chicken tenderloins (1 pound,about 8 pieces)
• ¾ cup seasoned bread crumbs
• 3 Tbsp. olive oil - divided
• 1 Tbsp. butter
• ½ cup diced onions (I used 1 small onion)
• 2 cups fresh pre-sliced mushrooms -rinsed
• ¾ cup of sodium-reduced chicken broth
• 1 cup chicken or beef gravy (I used Heinz Home Style Savory Beef Gravy)
• 1 Tbsp. Dijon mustard
• 1 tsp. dried thyme
• 1 Tbsp. sour cream
• 1 small thinly sliced potato, OR 1 can (14.5 oz) sliced potatoes, drained and rinsed
• 2 cups of frozen peas and carrots ( I used Trader Joe's Organic Foursome Vegetable Medley)
• salt and black pepper, to taste

INSTRUCTIONS

1. Quickly rinse under jogging water the chook tenderloins, allow them to empty in brief and region them right into a breading pan.
2. Drizzle 1 tablespoon of olive oil over them and set them apart.
3. place the seasoned bread crumbs into a 2nd breading tray and set it next to the chook tenders.
4. Preheat a big, non-stick saute pan on medium-excessive warmth. region the final 2 tablespoons of olive oil in pan and 1 tablespoon of butter.
5. Using tongs to paintings quick. Coat each chicken tenderloin with the olive oil and then with the bread crumbs and transfer (separately) into the pre-heated skillet. prepare dinner the fowl for 3 to 4 minutes on each facet or until browned. remove fowl and set it apart nearby.
6. Upload the diced onions and mushrooms to the equal skillet. cover with a lid. Stir now and again even as gently scraping some of the final bread crumbs on the lowest of the pan. cook onions and mushrooms till they melt, approximately 3 minutes.
7. Upload inside the hen broth, pork gravy, Dijon mustard, thyme and bitter cream. Stir in the sliced potatoes and frozen veggies medley. reduce warmth to medium-low. bring to a low boil and simmer for three to five mins.
8. Upload hen tenders on top and cover. Simmer for added 10 minutes, stirring every now and then. Season with salt and black pepper to flavor. vegetables, which includes potato slices should be gentle to the chew. flip off heat and serve.
9. Serves three to four servings.

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