Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 2 store-bought pie crusts
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet over medium heat, sauté diced onions in olive oil until translucent. Add minced garlic and cook until fragrant.
- Stir in cubed chicken and chicken broth. Cover and simmer for about 10 minutes until chicken is cooked through.
- Mix in heavy cream and frozen mixed vegetables. Season with thyme, rosemary, salt, and pepper.
- Roll out one pie crust into a 9-inch pie dish. Pour the filling inside and cover with the second crust. Seal edges tightly.
- Bake for 30-35 minutes or until the crust is golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 157g)
- Calories: 325
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg