Chicken Pot Pie Filling Skillet

Name: Chicken Pot Pie Filling Skillet
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 2 cups Frozen Mixed Vegetables; 1 Onion; 2 tbsp Butter; 2 tbsp All-Purpose Flour; 1 cup Chicken Stock; 3/4 cup Heavy Cream; 1 Bay Leaf; Salt; Black Pepper

All the creamy, veggie-loaded goodness of pot pie without the crust, served over flaky biscuits or alone for comfort without guilt.

28 min · Beginner · 380 cal · 36g protein · $2.50/serving · American

Comfort Food High-Protein

28minutes

4servings

380calories

36gprotein

$2.50per serving

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Ingredients (serves 4)

2 cups cooked shredded chicken
2 cups Frozen Mixed Vegetables
1 Onion
2 tbsp Butter
2 tbsp All-Purpose Flour
1 cup Chicken Stock
3/4 cup Heavy Cream
1 Bay Leaf
Salt
Black Pepper

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Instructions

1
Dice onion into small pieces.
2
Melt butter in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes.
3
Sprinkle flour over onion and stir constantly for 1 minute to make a roux.
4
Slowly pour in chicken stock while stirring to avoid lumps.
5
Add frozen mixed vegetables and bay leaf. Bring to a simmer.
6
Stir in cooked chicken and heavy cream. Simmer for 8 minutes, stirring occasionally.
7
Season with salt and pepper to taste. Remove bay leaf.
8
Serve hot in bowls or over biscuits.