Creamy Chicken & Potato Bake

INGREDIENTS:

3 tablespoons unsalted butter

1 large onion, finely chopped

2-3 cloves of garlic

3 carrots, chopped into ½-inch pieces

Kosher salt

6 tablespoons all-purpose flour

3 cups whole milk

1 cup water (as needed for desired thickness)

2 bouillon cubes

4 medium boneless, skinless chicken breasts, chopped into ½-inch pieces

5 yellow potatoes, chopped into ½-inch pieces

½ teaspoon dried thyme

Freshly ground black pepper

½ cup frozen peas

½ cup frozen corn

1/2 cup cheese

DIRECTIONS:

1. 1. Preheat the oven to 400°F (200°C).

   2. Cut potatoes into 1 inch cubes. Roast for 30 minutes.

   3. While potatoes are roasting, melt butter in a large pan medium-high heat. Add the carrots, onion, and garlic and a pinch of salt. Cook, stirring occasionally, until softened, about 8-10 minutes. Stir in the flour and cook for 1 minute, stirring constantly.

   4. Gradually whisk in the milk. Cook, whisking frequently, until the mixture thickens, about 5-7 minutes. Stir in the bouillon cubes until dissolved and add in the water as needed.

   5. Add the chicken, thyme, black pepper, and an additional pinch of salt if needed. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and let cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through.

   6. Stir in the frozen peas and corn. Taste and adjust seasonings as desired.

   7. Remove potatoes from oven.

   8. Transfer the chicken mixture to an 8 x 11-inch baking dish. Pour potatoes on top and then sprinkle with cheese. Bake uncovered for 5-10 minutes (enough to melt the cheese).

   9. Let stand for 5-10 minutes before serving. Enjoy!

      —

ESTIMATED NUTRITION (Per Serving, Based on 8 servings)

Calories: 340 kcal | Protein: 33 g | Carbohydrates: 23 g |
Fibre: 2.5 g | Sugars: 4.5g | Fat: 11 g