Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup chopped carrots
- 1 cup peas
- 1/2 cup chopped celery
- 1/2 cup chopped onions
- 2 cups chicken broth
- 1 cup milk or cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat and sauté onions, carrots, and celery until tender.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually add chicken broth and milk, stirring until thickened.
- Mix in shredded chicken and peas, season with salt and pepper.
- Pour the filling into a baking dish and bake for 20-25 minutes until bubbly and golden on top.
Notes
- You can substitute fresh vegetables with frozen ones.
- For a dairy-free option, use coconut milk and dairy-free butter.
- Serve hot with fresh herbs for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: High Protein, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg