Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant.
- Add carrots and peas, cook until tender.
- Stir in shredded chicken, broth, milk, thyme, salt, and pepper. Bring to a simmer.
- Mix cornstarch with a little water to form a slurry, then add to the skillet to thicken the filling.
- Cook until sauce is creamy and bubbly. Serve hot in bowls.
Notes
- You can substitute chicken with turkey or tofu for variation.
- Add your favorite herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, serve, simmer
- Cuisine: American
- Diet: Gluten-Free, High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
