Description
A hearty and comforting dish featuring tender chicken, vegetables, and creamy sauce served over barley.
Ingredients
Scale
- 2 cups cooked barley
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 cup onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp flour
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced chicken and cook until browned.
- Add onion, carrots, celery, and peas; cook until vegetables are tender.
- Stir in flour and cook for 1 minute.
- Add chicken broth and bring to a simmer.
- Stir in heavy cream, thyme, salt, and pepper.
- Simmer for 10 minutes until thickened.
- Serve the creamy mixture over cooked barley.
Notes
- You can use leftover chicken for this recipe.
- Feel free to add other vegetables like corn or green beans.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Creamy Chicken Pot Pie Barley, Chicken Pot Pie, Barley Recipes