Description
A comforting and hearty dish packed with protein, combining tender chicken, creamy sauce, and colorful vegetables in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 1/4 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1 pie crust (store-bought or homemade)
Instructions
- Begin by preheating your oven to 425°F (220°C).
- In a large skillet, combine the chicken broth, milk, Greek yogurt, flour, garlic powder, onion powder, thyme, salt, and pepper. Cook over medium heat, whisking continuously until the mixture is smooth and begins to thicken.
- Add the shredded chicken and frozen mixed vegetables to the skillet. Stir well to ensure everything is coated in that lovely creaminess. Once mixed, remove the skillet from heat and allow it to cool slightly.
- Pour the chicken mixture into a pie crust placed in a pie dish. Cover with the second pie crust, sealing the edges securely. Cut slits in the top crust for steam to escape. Bake for 30-35 minutes, or until the crust is beautifully golden brown. Let it cool for a few minutes before slicing and serving.
Notes
For quicker preparation, consider using rotisserie chicken. Feel free to adjust the seasoning to taste or customize the vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg