Description
A cozy, creamy, and high-protein twist on the classic chicken pot pie, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Stir in the mixed vegetables and cook for 3–4 minutes until tender and vibrant.
- Add the shredded chicken, along with the chicken broth and milk to the skillet. Stir to combine.
- Whisk together flour, garlic powder, thyme, salt, and pepper in a small bowl. Gradually add this dry mix to the skillet, stirring continuously until the mixture thickens into a creamy filling.
- Pour the mixture into a greased 9×13-inch baking dish.
- Bake in the preheated oven for 25–30 minutes, or until bubbly and golden on top.
- Let it cool slightly before serving.
Notes
Feel free to customize the vegetables and add cheese for extra flavor. Can be made ahead and frozen for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg