Description
A comforting and nutritious twist on traditional chicken pot pie with a flaky crust and hearty vegetable filling.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 cup onions, diced
- 3 cups chicken broth
- 1 cup milk
- 1/4 cup flour (or cornstarch for gluten-free)
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and cook until tender, about 5-7 minutes.
- Stir in flour (or cornstarch) to create a roux, then gradually whisk in chicken broth and milk.
- Add the cooked chicken, peas, thyme, salt, and pepper. Stir everything together thoroughly.
- Cook until the mixture thickens, about 5-10 minutes, until it coats the back of a spoon.
- Pour the filling into a baking dish and bake at 350°F (175°C) for 20-25 minutes until bubbly.
Notes
Using homemade chicken broth can enhance flavor and reduce sodium. Customize with different vegetables or proteins as desired.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg