Crustless Chicken Pot Pie
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Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
54
High
Nutrition per serving
Calories2401.1 kcal (120%)
Total Fat176.4 g (252%)
Carbs94.5 g (36%)
Sugars16.4 g (18%)
Protein109.2 g (218%)
Sodium5203.7 mg (260%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Filling
⅓ cupbutter
⅓ cupchopped onion
⅓ cupall-purpose flour
½ teaspoonsalt
¼ teaspoonpepper
1 ¾ cupschicken broth
½ cupmilk
2 ½ cupschicken
shredded cooked, or turkey, I buy boneless breasts or tenders and boil them and shred them first
2 cupsfrozen mixed vegetables
thawed
Cheesy Crumble Topping
Instructions
Step 1
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
Step 2
Stir in flour, salt and pepper until well blended.
Step 3
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Step 4
Stir in chicken and mixed vegetables. Remove from heat. Spoon into casserole dish.
Step 5
For the crumble, in a small skillet, melt the butter over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes.
Step 6
Remove from heat and stir in the crackers, salt and pepper. Let cool slightly and then add the cheese and toss.
Step 7
Sprinkle the crumble on top of the pie filling. Bake until bubbly and brown, about 35 minutes.
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