Whenever the weather begins to cool down I instantly crave chicken pot pie. It’s one of those hearty dishes that “sticks to your bones” as my mom used to say. 🙂
Overall, a pot pie is quite healthy, low fat & low carb. The most calorie dense part of the whole thing is that delicious pastry crust! Haha.
Most of the time I don’t want to make my own crust so I go for the frozen 9″ crusts & use both BC everyone knows the top & bottom of a pot pie is the best part :). Today, I’m going to break down my recipe of the contents of the pie. It is very macro friendly and really hits the spot if you’re craving a savory pot pie!
If you want to serve it in the crust, go for it. The macros I’ve listed don’t include the crust. You could also serve it with crescent rolls or top the casserole with biscuits of your choice & bake till the biscuits are brown. Yum!
– 12oz chicken breast (~340g)
– 1.5c fat free broth (I use my own from cooking the chicken in the crock pot)
– 1/2 of a 16oz bag of mixed frozen veggies (I use the green beans, corn, carrots, Lima beans, green peas mix)
– 1/2c unsweetened almond milk
– 1 tsp (9g) Xanthum gum
– 1 Tbsp minced garlic
– 1 tsp onion powder
– 1/4 tsp red pepper flakes
– 1/4 tsp paprika
– 1/4 tsp white pepper
– 1/4 tsp sriracha salt (you can buy it here, use code: KALADUNCAN15 for 15% off)
– Fresh ground black pepper & sea salt to taste
– cook the chicken & separate the broth a head of time. I salt the chicken with an Alderwood smokey sea salt (you can buy here, discount posted above) & cook 8 large breasts in a crock pot on low for 8hrs. Remove chicken breasts & strain the broth. Chill for a few hours so you can skim the fat off the top of the broth.
– Preheat oven if you plan to use crust, rolls of biscuits with your pot pie.
– Heat 1c broth in a medium stock pot
– Pour the other 1/2c broth in a cup & Whisk Xanthum gum then, pour into pot
– Add almond milk
– Add 8oz of frozen mixed veggies
– Add garlic, seasonings & stir
– Bring the mixture to a low summer
– While the broth mixture is heating up measure & shred your chicken
– Once the mixture begins to simmer add the cooked chicken & stir
– Slowly stir & allow the contents of the pie to simmer & thicken up a bit. Taste test to adjust salt & pepper if needed.
Once it thickens up you can pour into a casserole dish & either serve or freeze. This would also be when you would put it in the pie crust. If you’re using rolls you would want to be cooking those while the pie contents is simmering.
This recipe yields 4 large servings.
1 serving is about 2.5g fat/10g carbs/33g pro under 200kcals.,
If I’m making this for meal prep I always weigh the whole contents of the pie when I pour it into a casserole dish. It fills up the 8c rectangular Pyrex perfectly & then I divide the total weight by 4 so I can portion out my meal through the week. I don’t do this if I’m making it for family & friends 🙂