High Protein Crustless Chicken Pot Pie
A cozy, hearty dish that combines savory chicken and mixed vegetables in a creamy filling, without the crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup flour (or almond flour for a low-carb option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the veggies in a large skillet with olive oil for about 5 minutes until tender.
- Make the filling base by sprinkling flour over veggies and stirring for about a minute.
- Add chicken broth gradually, stirring to eliminate lumps.
- Pour in the milk, followed by garlic powder, onion powder, thyme, salt, and pepper.
- Stir well and cook for another 3-4 minutes until thickened.
- Add the shredded chicken and mix until coated.
- Transfer to a greased 9×9 inch baking dish.
- Bake for 25-30 minutes until the top is golden.
- Let it rest for 5-10 minutes before serving.
Notes
Serve with a sprinkle of fresh thyme or parsley. Can be prepared ahead of time and stored in the fridge or frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pot pie, high protein, crustless, comfort food, easy dinner