Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound cooked chicken breast, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup peas
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; cook until tender.
- Add cooked chicken, peas, thyme, salt, and pepper; stir to combine.
- In a separate bowl, whisk chicken broth, milk, and cornstarch until smooth.
- Pour the broth mixture into the skillet and cook until thickened.
- Transfer to a baking dish and bake at 375°F (190°C) for 15-20 minutes until bubbling and golden.
Notes
- You can include other vegetables like mushrooms or green beans for variety.
- Use low-fat milk and chicken broth for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Bake, simmer
- Cuisine: American
- Diet: Gluten-Free, High-Protein, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg