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
- Preheat oven
to 375 degrees Fahrenheit.
- 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).
- While the chicken
is cooking, chop up the carrots, celery, onions, potatoes, and broccoli,
and set aside.
- When chicken
is thoroughly cooked, turn the heat off, remove chicken from pot, and cut into
small cubes.
- Return
chicken to the pot. Add spices, and stir to combine.
- 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.
- 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.
- Remove lid,
turn heat up to medium-high, pour milk into the pot, and cook for 5 minutes,
stirring occasionally.
- 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.
- Bake for 20
minutes, or until piecrust browns.
- 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
Last updated December 13, 2021