Description
A quick and creamy crustless chicken pot pie filled with tender chicken, mixed vegetables, and a rich herby sauce, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly, to form a light roux.
- Gradually whisk in the chicken broth and milk. Continue to whisk until the mixture thickens and becomes smooth.
- Add the garlic powder, onion powder, salt, pepper, thyme, and paprika to the sauce. Taste and adjust seasoning.
- In a large bowl, combine the shredded chicken and mixed vegetables. Pour the sauce over the chicken and vegetables and mix well.
- Transfer the mixture to the greased baking dish. Smooth the top and place in the preheated oven.
- Bake for 25-30 minutes or until heated through and bubbling at the edges. Let it cool slightly (about 5 minutes) before serving.
Notes
Use cooked rotisserie chicken for speed and extra flavor. For a richer sauce, stir in shredded cheese before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3.5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 50mg