A creamy chicken and cheese filling baked in a graham cracker crust makes an unlikely but satisfying weeknight dinner. The sweet-salty crust adds character to what would otherwise be a straightforward skillet pie, stretching leftover chicken or rotisserie bird into something more elegant than its parts.

Serves 2. 30 minutes, 15 at the stove.

About 570 calories a serving, 31 g protein, 23 g carbohydrate, 39 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 diced onion and cook, stirring often, until softened, about 3 minutes. Add 1 minced garlic clove and cook for 30 seconds.4 min
2. Sprinkle 2 tablespoons flour over the onion and garlic, stir to combine, and cook for 1 minute. Pour in 3/4 cup whole milk (or broth), stirring until the sauce thickens and coats the back of a spoon, about 2 minutes.2 min
3. Stir in 1 1/2 cups shredded cooked chicken, 1 cup shredded cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring gently, until the cheese melts and the filling is hot, about 1 minute. While this heats, preheat the oven to 350°F [175°C].1 min
4. Pour the hot filling into the graham cracker crust and spread level. Bake until the filling bubbles at the edges and the crust browns slightly, about 12 minutes.12 min
5. Let the pie rest for 2 minutes before cutting into wedges.2 min

Note Swap the chicken for shrimp or canned tuna if you have it. Leftover pie keeps covered in the refrigerator for three days and reheats gently in a 300°F [150°C] oven. Serve with a simple green salad or steamed broccoli on the side to lighten the meal.