Crustless Chicken Pot Pie
A comforting and easy-to-make Crustless Chicken Pot Pie filled with creamy chicken and mixed vegetables, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- Sprinkle the flour over the mixture and stir until well combined.
- Gradually whisk in the chicken broth and milk, cooking until thickened.
- Stir in the cooked chicken, mixed vegetables, thyme, salt, and pepper.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes until bubbly and golden.
Notes
For a quicker option, use shredded rotisserie chicken. Store leftovers tightly covered in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
Find it online: https://thestationrecipes.com/crustless-chicken-pot-pie/