Chicken Pot Pie Crumble
Ingredients
- 2 (12-oz) pkg frozen peas and carrots
- 1 onion, chopped
- ¼ cup chopped fresh parsley, divided
- ¾ tsp salt
- ¾ tsp pepper
- 3 Tbsp olive oil, divided
- 1 cup low-sodium chicken broth
- 2 Tbsp all-purpose flour
- 3 cups shredded rotisserie chicken
- 2 cups panko breadcrumbs
Instructions
- Preheat broiler. Cook peas and carrots, onion, 2 Tbsp parsley, salt, and pepper in 2 Tbsp hot oil in a large cast-iron or ovenproof skillet over medium-high heat 8 minutes or until browned.
- Whisk together broth and flour; add broth mixture and chicken to skillet. Cook 6 to 8 minutes or until thickened.
- Meanwhile, toss together panko, 2 Tbsp parsley, and 1 Tbsp oil. Sprinkle over chicken mixture. Broil 2 minutes or until panko is lightly browned.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
352
|
352
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 27 | 27 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 668 | 668 |
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