-
1
In a small skillet, add 1 tablespoon of the butter.
-
2
Turn the heat to medium and let melt while you chop the chicken.
-
3
Add the chicken to the skillet, along with a pinch of salt and pepper.
-
4
Cook the chicken until both sides are brown, about 4 minutes a side.
-
5
Its okay if the insides are still slightly pink.
-
6
Remove the chicken from the pan, trying to leave as much butter as possible, and return the pan to the heat.
-
7
Add the remaining tablespoon of butter to the pan, along with the onions and carrots.
-
8
Saute for 5 minutes over low heat until the vegetables have softened, but not browned.
-
9
The onions shouldnt brown.
-
10
Add the peas and corn and turn the heat back to medium.
-
11
Crush the thyme leaves in your hand to release the oils and add them to the skillet.
-
12
Stir to combine.
-
13
Sprinkle over the flour and stir to combine.
-
14
Let cook for 1 minute.
-
15
Add the heavy cream and milk to the pan, along with a few pinches of salt and pepper, to taste.
-
16
Bring the mixture to a simmer over medium heat until thickened.
-
17
It should take 12 minutes to thicken.
-
18
Meanwhile, toast the bread.
-
19
Slice it on the diagonal.
-
20
Divide the toast between plates and top with chicken mixture.
-
21
Serve immediately.
-
22
Note: The idea to serve chicken pot pie over toast instead of in a crust comes from Rachael Rays magazine.
-
23
The recipe is original to me.
