Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound cooked chicken, shredded
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrots, and celery until tender.
- Add shredded chicken, peas, thyme, salt, and pepper. Pour in chicken broth and milk. Bring to a simmer.
- Mix cornstarch with a little water to create a slurry, then stir into the skillet to thicken the filling.
- Pour the mixture into a baking dish and bake uncovered for 25-30 minutes until bubbly and golden around the edges.
Notes
- Feel free to add more vegetables like mushrooms or bell peppers for variety.
- You can prepare the filling ahead of time and bake when ready.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: High Protein, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg