Ingredients
Scale
- 2 lbs cooked chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk or dairy-free alternative
- 2 tbsp cornstarch or arrowroot powder
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion, celery, and garlic until fragrant and tender.
- Add cooked chicken and vegetables; cook for 5 minutes.
- Mix chicken broth, milk, and cornstarch in a bowl. Pour into the skillet and stir until thickened.
- Season with thyme, salt, and pepper. Transfer to a baking dish.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and lightly golden.
Notes
- This dish is versatile – add other vegetables like mushrooms or potatoes for variation.
- Make ahead and reheat for a quick, nutritious dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg