Chicken Pot Pie Meatballs

These are surprisingly moist and soo nostalgic!

By @mirsmicros

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

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

Instructions

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