High Protein Chicken Pot Pie
A creamy, hearty chicken pot pie filled with shredded chicken and mixed vegetables, all encased in a golden crust. Perfect for a family-friendly meal that's easy to prepare and delicious!
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
Store leftovers in the fridge for 3-4 days. Can be frozen for up to 2 months. For best results, allow it to thaw overnight in the fridge before reheating.