Crustless Chicken Pot Pie
A comforting and easy-to-make chicken pot pie without the hassle of a traditional crust, packed with flavors of tender chicken and mixed vegetables.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, and corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until fragrant and translucent.
- Add the mixed vegetables to the skillet and cook until tender.
- Stir in the shredded chicken, chicken broth, heavy cream, thyme, salt, and pepper. Simmer for a few minutes.
- Transfer the creamy chicken mixture to a greased baking dish.
- Generously sprinkle the shredded cheddar cheese on top.
- Bake for 25-30 minutes until bubbly and golden. Let it cool slightly before serving warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. It can be frozen after cooling completely.
Nutrition
- Serving Size: 1 serving
- Calories: 382
- Sugar: 3g
- Sodium: 562mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg
Find it online: https://pennykitchenz.com/crustless-chicken-pot-pie/