Chicken Pot Pie Meatballs

Serves 1
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Directions

  1. 1Preheat oven to 350F.
  2. 2On medium, heat a skillet with margarine then cook 1/2 cup each of small diced onions and carrots, 4 cloves of minced garlic and a dash of salt, until soft.
  3. 3Add this mixture to 1lb of ground chicken, 1/2 cup of peas and 1 tsp celery salt, then form into meatballs.
  4. 4Heavily bread in crushed cornflakes or breadcrumbs, then fry the meatballs in light oil until crispy, and transfer to a sheet to finish cooking in the oven.
  5. 5Over medium-high heat, reduce the pan that had the meatballs with about 1/3 cup of white wine and 1 diced shallot(or 1/4 cup diced onion and 2 cloves of garlic) until soft.
  6. 6Reduce to medium heat and mix in 3Tbsp margarine and 1tsp chicken bouillon.
  7. 7Once melted, mix in 3Tbsp of flour and cook for a couple mins to make a sort of roux, then stir in 1.5Cups of cashew milk(or any other milk), stirring until a smooth semi-thick sauce has formed. Season with salt&pepper to taste.
  8. 8Serve the meatballs with the sauce on mashed potatoes and garnish with fresh parsley.

Ingredients

  • margarine
  • 0.5 cup small diced onions
  • 0.5 cup small diced carrots
  • 4 cloves minced garlic
  • 1 dash salt
  • 1 lb ground chicken
  • 0.5 cup peas
  • 1 tsp celery salt
  • crushed cornflakes or breadcrumbs
  • light oil
  • 0.33 cup white wine
  • 1 diced shallot
  • 3 Tbsp margarine
  • 1 tsp chicken bouillon
  • 3 Tbsp flour
  • 1.5 cups cashew milk
  • pepper
  • fresh parsley

Equipment

skilletsheetfork