Description
A comforting dish that combines tender chicken, fresh vegetables, and a creamy sauce baked into a flaky crust, perfect for family dinners or meal prep.
Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pre-made pie crust or puff pastry
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the onion, carrots, and potatoes over medium heat until softened.
- Add the shredded chicken, peas, garlic powder, thyme, salt, and pepper to the skillet.
- Whisk together the flour and chicken broth in another pot, and bring to a simmer.
- Stir in the milk until the mixture thickens.
- Pour the broth mixture into the chicken and vegetable mixture.
- Pour the filling into a pie crust or puff pastry.
- Cover with another layer of crust, seal the edges, and cut slits on top for steam to escape.
- Bake for 30-40 minutes until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Feel free to use leftover chicken or substitute vegetables as desired. For gluten-free, use appropriate flour and crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg