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Chicken Pot Pie Quesadillas (High-Protein & Kid-Approved!)

Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4 servings
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Ingredients

  • 2 cups cooked shredded chicken rotisserie works great!
  • ½ cup frozen mixed veggies peas, carrots, corn
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 1 scoop Vitauthority Chicken Bone Broth Collagen
  • ½ cup milk
  • ¼ cup low-sodium chicken broth
  • ½ teaspoon garlic powder
  • Salt + pepper to taste
  • 5 –6 mini flour tortillas
  • 1 cup shredded mozzarella or Colby Jack cheese
  • 1 tablespoon olive oil or butter for the pan

Instructions

  • Make the Filling In a skillet, melt the butter over medium heat. Whisk in the flour to make a roux. Slowly whisk in the milk, chicken broth, and collagen powder until smooth. Add in frozen veggies, shredded chicken, garlic powder, salt, and pepper. Cook until thick and creamy. Let cool slightly.
  • Assemble the Quesadillas Spoon the creamy filling onto one side of each tortilla. Sprinkle with cheese and fold over.
  • Pan-Fry In a skillet, heat oil or butter over medium heat. Cook each quesadilla for 2–3 minutes per side until golden brown and crispy.
  • Slice & Serve Cut into wedges and serve warm with ranch or gravy. Sprinkle with parsley or flaky salt for extra flair.