Description
A comforting crustless chicken pot pie packed with protein and vegetables, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Add the cooked chicken and mixed vegetables to the skillet, stirring until well combined.
- In a separate bowl, whisk together chicken broth, milk, flour, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into the skillet and stir until everything is evenly coated.
- Transfer the mixture to a greased baking dish.
- Bake for 30 minutes, or until the mixture is bubbly and lightly golden on top.
- Let it cool for a few minutes before serving.
Notes
Use rotisserie chicken for quicker prep. Feel free to substitute or add your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American