Yield: 4 servings | Per serving: 409 calories | 32g protein | 15g fat | 41g carbs
A classic comfort food that never fails to satisfy. This low calorie, high protein chicken pot pie is the perfect dish to warm you up on a chilly day. This no-frills recipe is actually one of my easiest meals to meal prep!
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WHAT IS CHICKEN POT PIE?
Chicken pot pie usually has a flaky, golden pie crust with a creamy filling loaded with chicken, vegetables (such as carrots, peas, etc.), and savory herbs. It's great to make with any leftover chicken and can be made as a large pie or single-serving portions.
INGREDIENTS
Shredded chicken: I used the Good & Gather brand from Target, but feel free to use what is available to you. Pre-shredded chicken is great because there's less prep work and easier to clean up.
Chicken stock: This will be the base of the broth/filling.
2% milk: Personally, I like to use Fairlife 2% milk because it has no lactose and more protein! Using other brands or whole milk is fine but just remember the macros will be different.
Frozen vegetable medley: You can use any frozen medley of your choice. The one I used includes corn, carrots, green peas, and green beans.
Whole rosemary: Use whole rosemary so that it’s easier to remove from simmering in the filling later on.
Butter, salt, black pepper, paprika, onion, garlic: To season and for flavor!
Fat-free half & half: This will give the filling that creamy taste. Remember, fat-free half & half is about 17 calories per serving, whereas regular half & half is about 60 calories per serving.
Cornstarch: Whisk 20 g cornstarch with 60 ml cold chicken stock reserved from the measured 300 ml. This prevents clumps and thickens the filling without adding unmeasured water.
Puff pastry: Bake one sheet according to the package directions, then cut it into 4 equal portions so each serving gets one crisp pastry top. Store leftover pastry separately from the filling.
FREQUENTLY ASKED QUESTIONS
Yes, but a fattier cut of chicken may make the dish too rich and not as enjoyable. The best meals are the most balanced meals
The puff pastry crust will get soggy and it will be difficult to heat up for later. By baking the puff pastry separately, you can manage your portions better and ensure that the puff pastry will be crispy every time.
Portion out the filling and store it in an airtight container. The puff pastry squares should be stored separately to maintain crispiness. Once ready to eat, you can microwave the filling in a bowl and then airfry/toast the puff pastry until desired crisp.
STEP-BY-STEP INSTRUCTIONS
STEP 1
In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened and lightly browned.
STEP 2
Whisk 20 g cornstarch with 60 ml of the cold chicken stock until smooth.
Add the remaining 240 ml chicken stock, fully cooked shredded chicken, milk, frozen vegetables, rosemary, salt, pepper, minced garlic, half & half, and paprika. Simmer on medium-low until the vegetables are heated through. Stir the slurry again, pour it in gradually while stirring, and simmer until the filling thickens. Remove and discard the rosemary sprigs.
STEP 3
Bake one puff pastry according to package instructions.
STEP 4
Once baked, cut the puff pastry into 4 equal portions.
Store any pastry portions you are not serving immediately separately from the filling. Reheat them in an air fryer, toaster, or oven to keep them crisp.
STEP 5
Divide the filling among 4 bowls or ramekins and top each with one puff pastry portion. Enjoy!
RECIPE
How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!
Chicken Pot Pie
Ingredients
- 30 g butter
- 450 g shredded chicken fully cooked; I used Good & Gather from Target
- 300 ml chicken stock divided; reserve 60 ml cold for the slurry
- 120 ml 2% milk I used Fairlife
- 120 g frozen vegetable medley
- 1 onion diced
- 1-2 whole rosemary sprigs
- 2 g salt
- 40 ml fat-free half & half
- 5 garlic cloves minced
- 1 g black pepper
- 1 pinch paprika
- 20 g cornstarch
- 1 sheet puff pastry
Instructions
- Bake the puff pastry according to the package directions. Once baked, cut it into 4 equal portions.
- In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened and lightly browned.
- Whisk the cornstarch with 60 ml of the cold chicken stock until smooth.
- Add the remaining 240 ml chicken stock, fully cooked shredded chicken, milk, frozen vegetables, rosemary, salt, half & half, garlic, black pepper, and paprika. Bring to a gentle simmer over medium-low heat and cook until the vegetables are heated through.
- Stir the slurry again, then pour it in gradually while stirring. Simmer until the filling thickens, then remove and discard the rosemary sprigs.
- Divide the filling among 4 bowls or ramekins and top each with one pastry portion.
- Enjoy!
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