Chicken Pot Pie
Image by Marybeth Mitcham

Easy Chicken Pot Pie

An easy take on a traditional chicken pot pie recipe, this healthy version uses pre-made piecrust dough, but you can always use homemade dough! Feel free to substitute whatever vegetables you have on hand, or prefer in your pot pie. Frozen vegetables can also be used if you do not have fresh. Enjoy!

Ingredients

  • 4 boneless skinless chicken breasts, cooked and diced
  • 3 medium carrots, chopped
  • 3 celery stalks, chopped
  • ½ sweet Vidalia onion, chopped
  • 5 red potatoes (or any other potatoes), chopped
  • 1 broccoli crown (or about 2.5 cups broccoli), chopped
  • 3 Tablespoons chicken bouillon granules
  • 2 Tablespoons curry powder
  • 2 Tablespoons dried sage
  • 2 Tablespoons sazon
  • Cracked black pepper to taste
  • 3/4 cup 2% milk
  • 1 pre-made piecrust
  • Oil spray

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Spray the interior of a 5 quart, oven-safe pot (I use a cast-iron Dutch oven) with oil spray, add chicken breasts, and cook, covered, over medium heat for around 10 minutes, or until the chicken breasts are cooked all of the way through (no longer pink).
  3. While the chicken is cooking, chop up the carrots, celery, onions, potatoes, and broccoli, and set aside.
  4. When chicken is thoroughly cooked, turn the heat off, remove chicken from pot, and cut into small cubes.
  5. Return chicken to the pot. Add spices, and stir to combine.
  6. Turn the heat to high. Add the chopped carrots, onion, and celery to the pot, and cook for 2 minutes, stirring occasionally. Add the chopped potatoes and broccoli to the pot, and stir.
  7. Pour 1 cups of water into the pot, cook on high for 5 minutes, then reduce heat to low, and place the lid on. Cook with lid on for around 15 minutes (removing lid to stir occasionally and then replacing the lid), or until the vegetables are soft.
  8. Remove lid, turn heat up to medium-high, pour milk into the pot, and cook for 5 minutes, stirring occasionally.
  9. Remove pot from heat. Place prepared piecrust on top of the vegetable and meat mixture, cut vents in piecrust, then place pot, uncovered, in a preheated oven.
  10. Bake for 20 minutes, or until piecrust browns.
  11. Serve warm, and enjoy!

Nutritional Information: Serving size: 1 Cup | Servings per recipe: around 20 | Per Serving: 123.8 kCal | 1.8 g. fat, 0.6 g saturated fat, 0 g trans fat. | 305 mg sodium | 13.6 g carbohydrates, 2.6 g fiber, 2.3 g. sugar | 14.2 g protein

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020