Savor the Comfort of a Cozy Chicken Pot Pie
Ever walked into a kitchen and inhaled a blend of creamy goodness mingling with savory chicken? That’s the magic of a homemade chicken pot pie, and this version is teeming with high protein goodness! Say goodbye to the days of bland takeout and hello to this quick, creamy, and filling delight that’s ready in a jiffy. Your taste buds are in for a treat that’s not just delicious but also secretly healthy!
Why Make This Recipe
There are plenty of reasons to whip up this chicken pot pie instead of opting for frozen dinners. First off, it’s a one-pan wonder! Toss everything together, and you’ll have minimal cleanup. Who enjoys scrubbing pots for hours? Not me!
Secondly, it’s family-friendly — even the pickiest eaters will dive into this creamy bliss. And let’s be honest, it’s affordable and will satisfy everyone’s tummy without breaking the bank. It’s the kind of meal that makes your family feel like rockstars for finishing their plates!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 pound cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 pre-made pie crust or puff pastry
Directions
- Preheat the oven to 425°F (220°C).
- In a large skillet, combine the shredded chicken, mixed vegetables, chicken broth, and milk.
- Sprinkle the flour, garlic powder, onion powder, salt, and pepper over the mixture and stir until well combined.
- Cook over medium heat, stirring occasionally, until the mixture thickens.
- Pour the chicken mixture into a pie dish and cover with the pie crust or puff pastry.
- Cut slits in the crust to allow steam to escape.
- Bake for 20-25 minutes, or until the crust is golden brown.
- Let it cool slightly before serving.
How to Make Best High Protein Chicken Pot Pie (Overview)
Making this chicken pot pie is as simple as a Sunday stroll! First, preheat your oven to get that nice, warm hug for your pie. Next, combine the shredded chicken and veggies in a skillet — easy peasy! Once you sprinkle in the flour and spices, it all thickens up beautifully. Pour that luscious mixture into your pie dish, cover with your crust, and voila! Don’t forget to create slits to let the steam dance out. Bake until golden brown, and you have a fragrant dish that’ll make your home feel like a cozy nook. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Best High Protein Chicken Pot Pie
Imagine slicing into the golden crust, revealing that creamy filling with a pop of colorful veggies. Serve it hot, with steam curling away and enticing aromas floating through the air. For an extra touch, pair it with a fresh side salad or some crusty bread to soak up the delightful sauce. You might want to fight for the last piece — just saying!
How to Store Best High Protein Chicken Pot Pie
Leftovers? No problem! This pot pie keeps well in the fridge for about 3-4 days. You can also freeze it for up to 2 months! When you’re ready to eat, just let it thaw overnight in the fridge and reheat in the oven until piping hot. Quick tip: cover it with foil initially to prevent over-browning.
Tips to Make Best High Protein Chicken Pot Pie
- Timing is everything: Give your filling a bit of extra time on the stove if you like it thicker.
- Ingredient swaps: You can easily use leftover turkey or even rotisserie chicken — it saves time and keeps it delicious.
- Texture tip: For an extra flaky crust, brush it with an egg wash before baking. It gives that perfect gold color!
Variation
Want to take a twist on this classic? Try adding different veggies like spinach or broccoli for a pop of color and nutrition. If you’re feeling adventurous, swap the chicken for mushrooms and make a delightful vegan pot pie!
FAQs
Can I use fresh chicken instead of cooked?
Absolutely! Just cook it first, then shred it before adding to your mixture.
How can I make this pot pie ahead of time?
You can prepare the filling a day in advance and store it in the fridge. Just assemble and bake it the following day.
Can I freeze this dish?
Yes, you can! Just be sure to cool it completely before wrapping it tightly for the freezer. Remember to jot down the baking instructions!
📌 Pin this recipe for your next cozy dinner night!
High Protein Chicken Pot Pie
Ingredients
Main Ingredients
- 1 pound cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup frozen mixed vegetables (carrots, peas, corn) Any combination of mixed vegetables can be used.
- 1 cup chicken broth Low-sodium broth recommended.
- 1 cup milk Whole milk provides a creamier texture.
- 1/4 cup flour All-purpose flour or a gluten-free substitute.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Adjust according to preference.
- 1 pre-made pie crust or puff pastry A store-bought crust saves time.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large skillet, combine the shredded chicken, mixed vegetables, chicken broth, and milk.
- Sprinkle the flour, garlic powder, onion powder, salt, and pepper over the mixture and stir until well combined.
- Cook over medium heat, stirring occasionally, until the mixture thickens.
- Pour the chicken mixture into a pie dish and cover with the pie crust or puff pastry.
- Cut slits in the crust to allow steam to escape.
- Bake for 20-25 minutes, or until the crust is golden brown.
- Let it cool slightly before serving.
Notes
Printable Recipe Card
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