Description
A comforting and nutritious crustless chicken pot pie filled with shredded chicken, mixed vegetables, and creamy goodness.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup Greek yogurt or cottage cheese
- 1/4 cup almond flour or oat flour
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) to get it nice and hot.
- Combine the shredded chicken, frozen vegetables, chicken broth, Greek yogurt, almond flour, eggs, garlic powder, onion powder, thyme, salt, and pepper in a large mixing bowl.
- Mix until all the ingredients are well combined.
- Pour the mixture into a greased 9-inch pie dish, ensuring it’s evenly spread.
- Bake for 30-35 minutes, or until the center is set and the top is lightly golden.
- Cool for a few minutes before slicing and serving.
Notes
Feel free to swap in your favorite veggies or use dairy-free yogurt for a dairy-free version. Leftovers can be stored in the fridge for up to 3 days or frozen for 1-2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg