Description
A comforting, high-protein crustless chicken pot pie packed with wholesome vegetables and tender shredded chicken, perfect for weeknight dinners or family gatherings.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups frozen peas
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the onions, carrots, and celery in a large skillet over medium heat until tender.
- Add the shredded chicken, peas, garlic powder, thyme, salt, and pepper, stirring to combine.
- Whisk together the chicken broth, milk, and flour in a bowl until smooth.
- Pour the mixture over the chicken and vegetable mixture in the skillet and stir until everything is well coated.
- Transfer the mixture to a greased baking dish and spread evenly.
- Bake in the preheated oven for 30-35 minutes, until bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy your crustless chicken pot pie!
Notes
For a lighter version, consider using low-fat or plant-based milk and adding cooked quinoa or brown rice for extra fiber.
