I love chicken pot pie. It’s savory, comforting, filling, and just yummy. Unfortunately, it’s not the healthiest. I was hit with a craving for it today, in the midst of a rainy, dark, lonely day (#COVID). Lucky for me — and you too now — I had a lightbulb moment tonight and decided to experiment, and it just might be my new go-to.
I recently got an air fryer and bought a few different kinds of breadcrumbs to test out air frying chicken, pickles, zucchini, and whatever else people put in air fryers. I’ve been loving this kind, and thought ‘what if I just made the filling, put it in a bowl, and sprinkled some breadcrumbs on top?’ So that, my friends, is exactly what I did.
Here’s the super simple and quick recipe. Let me know what you think!
Crustless Chicken Pot Pie Bowls
½ tablespoon olive oil
¼ cup breadcrumbs
8oz chicken breast, cut into bite-size pieces
3 cups mixed vegetables
¾ cup chicken gravy
½ tsp salt
½ tsp coarse black pepper
½ tsp garlic powder
½ tsp onion powder
Heat the olive oil in a medium skillet. Add breadcrumbs and cook until browned. Set aside.
Cook chicken in skillet.
Cook vegetables per instructions.
Mix together the chicken, mixed vegetables, seasonings, and gravy in skillet on low heat until warmed through.
Pour your mixture into two bowls and sprinkle breadcrumbs on top.