Description
This cottage cheese chicken pot pie bowl is creamy, protein-packed, and comforting without the extra fat. Easy to customize and ready in under 30 minutes.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cottage cheese (blended or not)
- 1/2 cup low-sodium chicken broth
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1/2 cup diced carrots
- 1/2 cup peas
- 1/2 cup chopped mushrooms
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste`
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion, carrots, mushrooms, and peas; sauté until softened.
- Stir in shredded chicken and seasonings.
- Add cottage cheese and chicken broth; stir until creamy and heated through.
- Simmer on low 5–7 minutes to thicken.
- Serve in bowls and top with desired toppings.
Notes
- Top with breadcrumbs, puff pastry pieces, or fresh herbs.
- For smoother texture, blend cottage cheese before use.
- Make vegetarian by replacing chicken with chickpeas or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: cottage cheese chicken pot pie bowl, healthy chicken pot pie