Chicken Pot Pie

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!

three chicken pot pies with puff pastries on top

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WHAT IS CHICKEN POT PIE?
INGREDIENTS
FREQUENTLY ASKED QUESTIONS
STEP-BY-STEP INSTRUCTIONS
RECIPE

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: For this recipe, make a cornstarch slurry using 20g of cornstarch mixed with a little bit of water first. This is important because it prevents the cornstarch from clumping when added to the filling mixture. The cornstarch slurry is used to thicken up the filling mixture.

Puff pastry: I like to bake the whole sheet at once and then cut it up afterwards into even squares so that I have an idea of what size I want them to be. You could also cut it up into squares first and then bake them, but remember they may expand as they bake.

chicken pot pie with peas carrots corn and puff pastry

FREQUENTLY ASKED QUESTIONS

Can I substitute chicken breast with other chicken cuts?

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

Why not just cover the ramekin with the puff pastry and bake it like a normal chicken pot pie?

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.

How do I store and reheat it?

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 pan over medium heat, melt butter and cook diced onion until browned.

vegetable melody with chicken in cream sauce

STEP 2

Add in chicken stock, shredded chicken, milk, vegetables, rosemary, salt, pepper, cornstarch slurry, minced garlic, half & half, paprika, and simmer on medium-low.

Once mixture begins to thicken remove rosemary.

STEP 3

Bake one puff pastry according to package instructions.

STEP 4

Once baked, cut puff pastry into 6 even rectangles.

For the leftover puff pastry rectangles, store them in the fridge and re-heat in the air fryer/toaster/oven for the next time you eat the chicken pot pie. This way, it’ll always be crispy!