Description

Indulge in the ultimate comfort food with this creamy chicken pot pie barley. Each spoonful features tender chicken, vibrant vegetables, and a rich, savory sauce wrapped in hearty barley. Perfect for chilly evenings or unexpected guests, this dish is not only delicious but also a celebration of cooking together and enjoying laughter around the dinner table. Simple to prepare and versatile, it’s bound to become a family favorite!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cups low-sodium vegetable broth
1 cup carrots (diced)
1 cup peas (fresh or frozen)
1 medium sweet onion (chopped)
3 cloves garlic (minced)
1/4 cup all-purpose flour
1/2 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary
2 tsp olive oil
Salt & pepper to taste

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Instructions

Begin by chopping chicken into bite-sized pieces along with onions and carrots. Gather all ingredients.
In a large skillet over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes).
Add chopped chicken and cook until golden brown on all sides (6-8 minutes).
Sprinkle flour over the mixture and stir for about 1 minute until everything is coated.
Gradually pour in vegetable broth while stirring to prevent lumps, then add heavy cream.
Stir in thyme and rosemary; let simmer for 10-15 minutes until slightly thickened.
Fold in carrots and peas; simmer for another 5 minutes until heated through.
Serve hot from the skillet or transfer to baking dishes topped with pastry.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 420
Sugar: 6g
Sodium: 600mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg