Dessert
Skillet Chicken and Broccoli Veggie Tot Pie
Golden butter and garlic scent the air as chicken, broccoli, celery, and carrot simmer in a silky broth that clings to every tender shred. The skillet emerges from the oven with a crown of crisp, cheesy veggie tots waiting to shatter under the fork.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 366
- Protein
- 36g
- Carbs
- 28g
- Fat
- 15g
- Fiber
- 9g
- Sugar
- 3g
- Sodium
- 1052mg
Ingredients
- 1 tbsp unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup chopped fresh parsley
- 1 clove garlic (minced)
- 2 tbsp flour
- 1- 3/4 cups low sodium chicken broth
- 2 -1/2 cups shredded cooked chicken breast
- 1 -1/2 cups chopped broccoli florets
- 3/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/2 tsp dried thyme
- 16 oz package frozen Green Giant Broccoli and Cheese Veggie Tots
Instructions
- Preheat oven to 425°F.
- Heat a large oven safe or cast iron skillet over medium heat, melt butter. Add onion, celery, carrots and parsley cooking until onions are translucent. Add minced garlic, cooking for an additional minute. Sprinkle the flour over the vegetables and stir. Pour in the broth and stir mixing 1 minute.
- Add the chicken, broccoli, 3/4 teaspoon salt, pepper, thyme and cook medium heat, bring to a boil then cook until the broccoli is tender-crisp, 2 to 3 minutes. Top with Green Giant Veggie Tots and place in the preheated oven 16 minutes, until veggie tots are crisp and hot.