Description
A comforting, crustless chicken pot pie that’s packed with protein and delicious flavors, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil over medium heat in a large skillet. Add chopped onions and minced garlic, sautéing until translucent and fragrant.
- Add diced chicken to the skillet and cook until no longer pink, stirring occasionally.
- Stir in mixed vegetables, chicken broth, milk, thyme, salt, and black pepper. Bring to a gentle simmer.
- If you prefer a thicker sauce, mix cornstarch with water to create a slurry and stir it into the mixture, cooking for an additional minute.
- Transfer everything to a greased baking dish, spreading it evenly. Bake for 25-30 minutes or until heated through and bubbly.
- Let cool slightly before serving. Enjoy!
Notes
Feel free to customize with your favorite vegetables or add cheese for extra creaminess.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg