Description
A high protein crustless chicken pot pie, combining juicy chicken and vibrant vegetables in a creamy sauce, baked to perfection.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add mixed vegetables and sauté for about 5 minutes until they’re tender.
- In a bowl, whisk together chicken broth, milk, flour, onion powder, garlic powder, thyme, rosemary, salt, and pepper until smooth.
- Stir in the cooked chicken and sautéed vegetables until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes until golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
Use rotisserie chicken for quicker assembly. Customize vegetables as per your preference.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg