My son’s wife whipped up this dish the other night and I just had to grab the recipe from her!

How to Follow

Turn the oven on high heat (400°F, 200°C).

2. In a big skillet, heat the olive oil over medium heat. Toss in the diced chicken and heat until it’s browned and done. Cut chicken into pieces and put aside.

3. Toss in the potatoes, garlic, and onion in the same pan. Keep sautéing until the potatoes begin to soften and the onions become transparent.

4. Add the broccoli, peas, carrots, and asparagus; stir to combine. Add another 5 minutes of cooking time.

5. Season the veggies with pepper, salt, thyme, and flour. Toss the veggies in the flour mixture and stir until well distributed.

6. While whisking constantly, slowly pour in the chicken broth and milk, allowing the sauce to thicken.

Step7: Put the chicken back in the pan. Blend all the ingredients together by stirring.

8. Pour the mixture into a baking dish that has been buttered and top with shredded cheddar cheese.

9. Put it in the prepared oven and bake for 20 minutes, or until the top starts to bubble and become brown.

10. Allow it to cool somewhat before serving.

Changes and Hints

You can make this dish with less fat by using low-fat milk and whole wheat flour instead of all-purpose flour. You may also add bell peppers and zucchini if you like them, or any other spring veggies you happen to have on hand. For those who want a crunchier topping, combine breadcrumbs and parmesan cheese and then scatter it over the dish before baking.