Prep Time15 m
Cook Time35 m
Preheat oven to 425º.
In a liquid measuring cup, mix the chicken broth and heavy cream together and set aside. Salt and pepper the chicken.
Heat olive oil in cast iron skillet and lightly brown chicken over med-high heat, about 5 minutes, add in carrots, celery, garlic, and sauté for 3 min more.
Deglaze the pan with the white wine and turn the heat up to reduce liquid by half. Stir in thyme, parsley, and coriander, then carefully remove mixture to a bowl and set aside.
Place the pan back on medium-high heat and add the butter and onions. Sauté onions for two minutes and stir in the flour. Stir briskly to cook the flour just until light golden.
Slowly add the broth and cream mixture while whisking or stirring rapidly. Continue to add the liquid very slowly so that it will bubble and thicken while you stir. Stop adding liquid and add it gradually if it needs more time to thicken.
Once it has thickened turn off the heat, return the chicken mixture to the pan, stir in the peas, and salt to taste.
Arrange cauliflower Veggie Tots on top of the pot pie and place pan in oven for 20-25 minutes.
Finish by placing casserole under the broiler until the topping is golden brown, watching very carefully so that it doesn’t burn. At most this should only take a couple of minutes.