Description
A comforting and healthy twist on a classic chicken pot pie, packed with protein and flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil over medium heat in a large skillet. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
- Stir in the mixed vegetables and cook for another 3-4 minutes.
- Add the shredded chicken, chicken broth, and milk to the skillet.
- Sprinkle flour over the mixture and stir until well combined and smooth.
- Season with thyme, salt, and pepper.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes, or until the edges are bubbly and the top is lightly golden.
- Let it cool slightly before serving.
Notes
Feel free to customize with different vegetables or seasonings based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg