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Food Category: Poultry, Vegetables
This recipe combines the best of two classic comfort foods and provides a healthier version. It's a cozy and satisfying meal that's perfect for warming up on chilly nights.
Servings 2 Servings
Cal 540 kcal
Protein 8 g
Carbs 23 g
Fat 12 g
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No. of Servings
Ingredients
- ¼ pie crust
- ½ cup peas (frozen )
- 1 ½ cups chicken (cooked and diced)
- ¾ cups broccoli (cooked and chopped)
- ½ cup white mushrooms (cooked and sliced)
- ½ cup yellow onions (diced)
- ½ tsp dried dill
- 1 ¼ potatoes (medium sized, baked and sliced thin)
- salt and pepper (to taste)
Sauce
- 1 tbsp olive oil
- ¼ clove garlic (minced)
- 1 tbsp parmesan cheese (shredded)
- 2 tbsp almond milk (or reg. milk)
- 2 tbsp chicken broth
- ¾ tsp corn starch
Instructions
- Put peas in the bottom of a 13" x 9" pan, then add chicken, mushrooms, and onions.
- Sprinkle with dill, salt and pepper.
- For sauce, add olive oil to pan over medium heat and add garlic. Stir until garlic is golden brown.
- Stir in cornstarch and add almond milk and broth.
- When the sauce is smooth, add parmesan cheese and stir.
- Pour sauce over chicken and vegetables.
- Place a single layer of potatoes over the dish.
- Bake for 35 min. covered and then remove foil and broil until potatoes are golden brown.