Description
A cozy, creamy, and easy version of chicken pot pie without the fuss of a crust, perfect for weeknight dinners and leftovers.
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded or diced (Rotisserie chicken works best.)
- 2 cups Mixed vegetables (carrots, peas, corn, green beans) (Fresh or frozen is acceptable.)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 cups Chicken broth (Low sodium if possible.)
- 1 cup Milk (Can substitute with dairy-free milk.)
- 1/2 cup Greek yogurt or light sour cream
- 1/4 cup Flour or cornstarch (Use cornstarch for a gluten-free option.)
- 2 tablespoons Olive oil or butter (For sautéing.)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Dried thyme (Essential for flavor.)
- 1/4 teaspoon Paprika (A tiny pinch for flavor.)
- 2 large Eggs (Helps set the filling.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a large skillet, warm olive oil over medium heat. Cook the onion until soft, then add garlic and sauté for about 30 seconds.
- Sprinkle in flour (or thickener) and stir for about a minute to cook it.
- Slowly pour in chicken broth while stirring constantly, then add milk. Allow the mixture to gently thicken to a creamy sauce.
- Stir in the cooked chicken, mixed vegetables, and seasonings. Turn off the heat.
- In a bowl, whisk the eggs and Greek yogurt together. Gradually whisk in a scoop of the warm filling to temper the eggs.
- Stir the egg mixture back into the skillet and mix well. Pour the combined mixture into the prepared baking dish.
- Bake for about 25 to 35 minutes until set and lightly golden on top. Let it rest for 10 minutes before serving.
Notes
This dish is perfect for tweaking with seasonal ingredients. Keep the broth warm for faster sauce thickening. Allow it to rest before cutting for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food