Crustless Chicken Pot Pie

Raw chicken tenders Pepper Salt Thyme Onion Toast Corn Carrots Flour Butter Heavy Cream Milk Peas

Add 1 TBSP butter, chicken, pinch of salt, and pepper to pan. Cook until both sides are brown, It's okay if slightly pink. Remove from pan, leaving as much butter as possible,. Return pan to heat.

Add the remaining butter to the pan, along with the onions and carrots. Saute for 5 min over low heat until vegetables have softened, but not browned. The onions shouldn't brown.

Add peas and corn and turn heat back to medium. Crush thyme leaves in your hand to release oils and add to skillet. Stir to combine. Sprinkle over flour and stir to combine. Let cook for 1 min.

Add heavy cream, milk, with salt and pepper to taste. Add chicken back to pan, and toss to coat with sauce. Bring to a simmer over medium heat until thickened. It should take 1-2 min to thicken.

Meanwhile, toast the bread. Slice it on the diagonal. Divide the toast between two plates and top with chicken mixture. Serve immediately.