Preparation time: 20 minutes
Cooking time: 45-50 minutes
Chicken pot pie
If you are craving comfort food that is simple, inexpensive, and absolutely delicious, then this Chicken Pot Pie recipe is for you!
It serves up to four people and only contains 431 calories per serving. So, let’s get started!
Ingredients (Serves 4)
- 1 lb (450 g) of boneless, skinless chicken breast, cubed – 440 calories
- 1 cup (128 g) of sliced carrots – 52 calories
- 1 cup (149 g) of frozen green peas – 62 calories
- 1/2 cup (64 g) of sliced celery – 9 calories
- 1/3 cup (42 g) of butter – 238 calories
- 1/3 cup (42 g) of chopped onion – 17 calories
- 1/3 cup (42 g) of all-purpose flour – 150 calories
- 1/2 teaspoon of salt – 0 calories
- 1/4 teaspoon of black pepper – 2 calories
- 1/4 teaspoon of celery seed – 2 calories
- 1 3/4 cups (414 ml) of chicken broth – 40 calories
- 2/3 cup (158 ml) of milk – 50 calories
- 2 (9 inch) unbaked pie crusts – 800 calories
Total calories per portion: 431 calories
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- Put the chicken, carrots, peas, and celery into a saucepan. Add water until they are covered and then boil for 15 minutes. Once done, drain them and set them aside.
- Stay at the saucepan, drop the heat to medium and cook your onions in butter until they are soft and translucent. Next, add your flour, salt, pepper, and celery seed. Stir them together and then slowly pour in your chicken broth and milk. Let all the ingredients simmer over medium-low heat until it becomes thick. Once that happens, remove it from the heat and set it aside.
- Take your chicken mixture and put it in the bottom pie crust. Pour your liquid mixture over it. Cover everything with the top crust and seal the edges. Cut away any excess dough and make a few small slits in the top crust for steam to escape.
- Bake your pie in the preheated oven for 30 to 35 minutes, or until the pastry turns golden brown and the filling is bubbly. Make sure it cools for 10 minutes before serving.
There you have it – a warm, hearty Chicken Pot Pie that is guaranteed to satisfy your tastebuds! Enjoy!
Making chicken pot pie healthier
A healthier version of chicken pot pie can be achieved by making a few simple swaps.
For the crust, consider using whole grain pastry flour instead of regular white flour for added fiber and nutrients. You can also reduce the amount of butter used and substitute it with olive oil.
For the filling, load up on vegetables and lean chicken, while using a lighter cream soup base or a combination of low-sodium chicken broth and low-fat milk.
You can also add spices like turmeric and ginger, which not only add flavor but also provide health benefits.
Storing and preserving chicken pot pie
If properly stored, homemade chicken pot pie can last for 3 to 5 days in the refrigerator.
Make sure it’s tightly covered in aluminum foil or plastic wrap, or better yet, stored in an airtight container to prevent it from drying out.
If you wish to freeze the pie, it will maintain best quality for about 2 to 3 months, but will remain safe beyond that time. Defrost it overnight in the refrigerator before reheating.
Serving suggestions for chicken pot pie
Chicken pot pie is a hearty, filling meal in itself and doesn’t require much accompaniment. If you do want to serve it with something, a simple green salad or steamed veggies can be a nice contrast.
As for drinks, a glass of white wine like Chardonnay pairs beautifully with the creamy filling of the pie. If you prefer non-alcoholic, iced tea or lemonade can complement the dish perfectly.
