Description
A simplified take on the classic chicken pot pie, featuring a fluffy topping instead of a traditional crust, making it perfect for busy weeknights.
Ingredients
Scale
- 3 cups cooked chicken
- 2 cloves garlic, minced
- 1/2 tsp garlic powder
- 1 medium potato, diced
- 1/2 tsp dried thyme
- 1 small yellow onion, chopped
- 2 cups chicken broth
- 1 tbsp baking powder
- 1/2 tsp black pepper
- 1 1/3 cups flour
- 1 1/2 tsp salt
- 6 tbsp unsalted butter
- 1/2 cup cheddar cheese, shredded
- 1 2/3 cups whole milk
- 2 cups mixed vegetables, frozen
Instructions
- Preheat your oven to 350°F (175°C).
- Heat a little oil in a large skillet over medium heat, then sauté the garlic, onion, and potato for about 5 minutes.
- Add the cooked chicken, frozen mixed vegetables, thyme, garlic powder, salt, and black pepper to the skillet. Stir in the chicken broth and cook for 3 to 5 minutes.
- In a bowl, combine the flour, baking powder, and salt. Cut in the butter until it resembles coarse crumbs. Stir in the milk and cheddar cheese until just combined.
- Pour the chicken mixture into a baking dish and spoon the batter evenly over the top. Bake for 30-35 minutes until the topping is golden brown.
- Let cool for a few minutes before serving.
Notes
Perfect for using up leftover chicken; this dish can be customized with any vegetables or seasonings you have on hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pot pie, cobbler, comfort food, easy recipe, quick dinner