Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the chicken, mixed vegetables, garlic powder, onion powder, salt, pepper, and thyme.
- In a separate bowl, whisk together chicken broth, milk, and flour until smooth.
- Combine the chicken mixture with the broth mixture.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes until set and golden on top.
- Let it cool for a few minutes before serving.
Notes
- Use leftover chicken for quicker preparation.
- Feel free to customize with your favorite vegetables.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: crustless chicken pot pie, chicken pot pie, easy chicken dinner