High Protein Chicken Pot Pie

This High Protein Chicken Pot Pie is a warm and comforting dish, perfect for family dinners or cozy evenings at home. Packed with protein and vegetables, it’s not only delicious but also satisfying. Let’s dive into why you should make this tasty recipe and how to whip it up in no time!

Why make this recipe

Chicken pot pie is a classic comfort food that brings back fond memories for many. This recipe is high in protein, thanks to the shredded chicken, and it blends hearty mixed vegetables into a creamy filling. It’s an excellent way to use up leftovers while creating a dish that everyone will love. Plus, with a flaky crust on top, it becomes a complete meal in one!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 pie crust (store-bought or homemade)

How to make it

1. Preheat the oven to 425°F (220°C).
2. In a skillet over medium heat, combine chicken broth, milk, and flour. Whisk until smooth and cook until thickened.
3. Stir in the shredded chicken, mixed vegetables, onion powder, garlic powder, thyme, salt, and pepper.
4. Pour the chicken mixture into a pie crust in a pie dish.
5. Cover with another pie crust, sealing the edges and making small slits on top for steam to escape.
6. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
7. Let it cool for a few minutes before serving.

How to serve it

Serve slices of the pot pie warm, alongside a simple green salad or some crusty bread. Each bite offers a delicious mix of flavors and textures. It’s the perfect dish for sharing, so gather around the table and enjoy!

How to store it

To store any leftovers, allow the pot pie to cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat it in the oven for the best texture, or use the microwave for a quicker option.

Helpful tips

• If making your own pie crust, consider chilling it in the refrigerator for at least 30 minutes before rolling it out. This helps it maintain its shape while baking.
• To enhance the flavor, you can sauté the mixed vegetables in a bit of butter before adding them to the filling.

Optional variations

• For a vegetarian option, substitute the chicken with cooked mushrooms or a blend of beans and more vegetables.
• You can also experiment with different herbs, such as rosemary or sage, depending on your taste preferences.

Frequently asked questions

Can I use frozen vegetables?
Yes, frozen mixed vegetables work great in this recipe. Just make sure to thaw and drain them before mixing into the filling.

Can I make this dish ahead of time?
Absolutely! You can prepare the filling and assemble the pie in advance. Just refrigerate it before baking and pop it in the oven when you’re ready to serve.

What do I do if the crust starts to brown too quickly?
If the crust is browning too fast, cover the edges with aluminum foil to prevent burning while the filling cooks through.

Now, roll up your sleeves and enjoy making this heartwarming Chicken Pot Pie!

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