Chicken Pot Pie Meatballs

Serves 1
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Directions

  1. 1Preheat oven to 350F.
  2. 2Preheat oven to 350F.
  3. 3Preheat oven to 350F.
  4. 4On medium heat, cook 1/2 cup each of small diced onions and carrots, 4 cloves of minced garlic and a dash of salt in a skillet with margarine until soft.
  5. 5On medium heat, cook 1/2 cup each of small diced onions and carrots, 4 cloves of minced garlic and a dash of salt in a skillet with margarine until soft.
  6. 6On medium heat, cook 1/2 cup each of small diced onions and carrots, 4 cloves of minced garlic and a dash of salt in a skillet with margarine until soft.
  7. 7Add this mixture to 1lb of ground chicken and 1/2 cup of peas and 1 tsp celery salt, then form into meatballs.
  8. 8Add this mixture to 1lb of ground chicken and 1/2 cup of peas and 1 tsp celery salt, then form into meatballs.
  9. 9Add this mixture to 1lb of ground chicken and 1/2 cup of peas and 1 tsp celery salt, then form into meatballs.
  10. 10Heavily bread the meatballs in crushed cornflakes or breadcrumbs.
  11. 11Heavily bread the meatballs in crushed cornflakes or breadcrumbs.
  12. 12Heavily bread the meatballs in crushed cornflakes or breadcrumbs.
  13. 13Fry the meatballs in light oil until crispy, and transfer to a sheet to finish cooking in the oven.
  14. 14Fry the meatballs in light oil until crispy, and transfer to a sheet to finish cooking in the oven.
  15. 15Fry the meatballs in light oil until crispy, and transfer to a sheet to finish cooking in the oven.
  16. 16Over 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.
  17. 17Over 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.
  18. 18Over 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.
  19. 19Reduce to medium heat and mix in 3Tbsp margarine and 1tsp chicken bouillon.
  20. 20Reduce to medium heat and mix in 3Tbsp margarine and 1tsp chicken bouillon.
  21. 21Reduce to medium heat and mix in 3Tbsp margarine and 1tsp chicken bouillon.
  22. 22Once melted, mix in 3Tbsp of flour and cook for a couple mins to make a sort of roux.
  23. 23Once melted, mix in 3Tbsp of flour and cook for a couple mins to make a sort of roux.
  24. 24Once melted, mix in 3Tbsp of flour and cook for a couple mins to make a sort of roux.
  25. 25Stir in 1.5Cups of cashew milk (or any other milk), stirring until a smooth semi-thick sauce has formed.
  26. 26Stir in 1.5Cups of cashew milk (or any other milk), stirring until a smooth semi-thick sauce has formed.
  27. 27Stir in 1.5Cups of cashew milk (or any other milk), stirring until a smooth semi-thick sauce has formed.
  28. 28Season with salt and pepper to taste.
  29. 29Season with salt and pepper to taste.
  30. 30Season with salt and pepper to taste.
  31. 31Serve the meatballs with the sauce on mashed potatoes and garnish with fresh parsley.
  32. 32Serve the meatballs with the sauce on mashed potatoes and garnish with fresh parsley.
  33. 33Serve the meatballs with the sauce on mashed potatoes and garnish with fresh parsley.

Ingredients

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

Equipment

skilletbowlsheetoven