Crustless Chicken Pot Pie Bake
An egg-set chicken and vegetable bake with milk, broth, and dried thyme.
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables peas, carrots, and corn; thawed and drained if frozen
- 1 cup chicken broth
- 1 cup milk
- 3 eggs
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme Other herbs or spices can be added for variation.
- Salt and pepper to taste
Cooking Ingredient
- 1 tablespoon olive oil divided
Instructions
Method
- Preheat the oven to 350°F. Grease a shallow baking dish with 1 teaspoon oil; sauté the vegetables in the remaining 2 teaspoons over medium heat for 5–7 minutes until tender and excess moisture evaporates, then cool until just warm.
- Whisk the eggs, milk, broth, garlic powder, onion powder, thyme, salt, and pepper. Fold in the cooked chicken and vegetables, then spread in the baking dish.
- Bake for about 35–45 minutes, checking from 30 minutes, until the center is softly set and reaches 165°F; continue as needed for a deeper dish. Cover loosely with foil if the top browns before the center sets.
- Rest for 5 minutes, then spoon into six modest portions.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
- Count leftover storage time from the oldest cooked chicken component.