Tortilla Chicken Pot Pie Skillet Recipe

Tortilla Chicken Pot Pie Skillet Recipe

Tortilla Chicken Pot Pie Skillet Recipie Soup Mug Style

Introduction:

Hey there! Today, I'm excited to share with you a twist on a classic comfort dish that's become a go-to in my kitchen—Tortilla Chicken Pot Pie Skillet Recipe. Now, coming up with new recipes isn't always easy for me. With my ADHD, Autism, Dissociative Identity Disorder, and CPTSD, sometimes breaking out of routine and finding a healthy yet familiar dish can be a real challenge. That's where this recipe comes in handy.

While I don't claim ownership of this recipe—after all, it's just a chicken pot pie with a twist—I encourage you to make it your own. I bet there's a grandma somewhere in Minnesota who's been making something similar for years. This dish, with its comforting aroma and hearty flavors, feels like the perfect winter dinner and won't break the bank.

Living in New Zealand but originally from the USA, I've learned to navigate between metric and imperial measurements, though not always seamlessly. As someone mildly lactose intolerant, I opt for soy milk, though the rest of the family prefers the real deal. Speaking of family quirks, my mom tends to buy more celery than we need and always ends up with an abundance of onions. If you're like Cheese from Foster's Home for Imaginary Friends, you'll be screaming, "I LIKE CARROTS!"—because, well, there's always that one veggie lover in the house.

This recipe serves about 4-5, depending on how hungry you are or how much extra celery your mom accidentally bought. So, whether you're a seasoned cook or just starting out, give this dish a try. It's a crowd-pleaser—even the pickiest eaters will gobble it up.

Tortilla Chicken Pot Pie Skillet

Ingredients:

• 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 cup frozen peas

• 2 tablespoons olive oil

• 2 tablespoons cornflour (or all-purpose flour)

• 2 cups chicken broth

• 1 cup milk (or dairy-free milk substitute)

• 1 teaspoon dried thyme (or mixed herbs)

• Salt and pepper, to taste

• 6-8 small flour tortillas (soft taco size), cut into quarters or strips

• 1 cup shredded cheddar cheese (optional)

Instructions:

1. Heat olive oil in a large, deep frying pan or skillet over medium-high heat.

2. Add chopped onion, diced carrots, diced celery, minced garlic, and chicken pieces to the skillet. Cook until chicken is browned on all sides and vegetables are softened.

3. Sprinkle cornflour (or all-purpose flour) over the mixture in the skillet and cook for 1-2 minutes to create a roux.

4. Gradually stir in chicken broth and milk until smooth and thickened.

5. Stir in frozen peas, dried thyme (or mixed herbs), salt, and pepper.

6. Cut tortillas into quarters or strips.

7. Stir half of the tortilla pieces into the chicken mixture in the skillet, ensuring they are coated with the roux and sauce.

8. Spoon the remaining chicken mixture over the tortillas.

9. Top with the remaining tortilla pieces.

10. Optional: Sprinkle shredded cheddar cheese on top.

11. Cover the skillet and cook over medium-low heat for about 10-15 minutes, or until the tortillas are softened and the filling is heated through.

12. If desired, scoop servings directly from the skillet onto plates or line soup mugs with large tortillas, add cheese, and then transfer the mixture before adding the remainder and serving them.

Creative Commons License and Image Credits:

This recipe and accompanying text are licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. Feel free to share and adapt this recipe, but please provide proper attribution by linking back to this blog post.

Any images used in this post are sourced from Unsplash and follow a similar Creative Commons license. While I've unfortunately forgotten which items are from which author, crediting the photographers by linking back to their Unsplash profiles would be greatly appreciated.