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Hearty Chicken Pot Pie

Heart Healthy Hearty Chicken Pot Pie Recipe

               
Hearty Chicken Pot Pie
Homemade chicken pot pie has never been this easy (or secretly healthy). Use refrigerated puff-pastry, shredded chicken breast, and sautéed veggies to make this classic comfort food favorite.
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Ingredients
Recipe yields 4 servings
1/4 sheet refrigerated puff pastry
1 small egg
1 Tbsp butter
1 small onion, diced
2 carrots, peeled and diced
1 celery stalk, diced
1 russet potato, peeled and diced
1 cup frozen peas
1 1/2 cups shredded cooked chicken breast
2 Tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth
1/8 tsp turmeric
1/8 tsp salt
Black pepper to taste
1 tsp fresh chopped thyme
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Helpful how to videos
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Directions
Step 1

Preheat oven to 425°. On a lightly floured surface, unroll pastry sheet. Cut 4 hearts with a floured 2-inch heart-shaped cookie cutter. Place on an ungreased baking sheet.

Step 2

In a small bowl, whisk the egg; brush over hearts. Bake for 8 to 10 minutes, or until golden brown. Set aside.

Step 3

Reduce the oven to 375°.

Step 4

Melt the butter in a large pot over medium-high heat. Add the onion, carrots, celery, potato and peas and sauté until the onion starts to turn translucent, about 3 minutes.

Step 5

Add the chicken and flour and stir until combined. Cook for 1 minute. Add the broth and cook for 3 minutes, or until the mixture begins to thicken. Add the turmeric, salt, pepper and thyme and cook until the mixture thickens and bubbles, about 2 minutes. Remove from heat.

Step 6

Lightly coat four 10-oz ramekins with nonstick cooking spray. Pour the filling into the ramekins. Place the ramekins on a rimmed baking sheet and bake for 25 to 30 minutes, or until the filling is bubbly. Top each ramekin with 1 pastry heart and serve.

Time: 75 minutes
Servings: 4
Calories: 285
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 ramekin
Per serving:
calories:285
total fat:10g
sat fat:4g
cholesterol:68mg
sodium:362mg
total carb:23g
fibers:3g
sugars:2g
proteins:19g

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About This Healthy Recipe

Who said chicken pot pie had to be unhealthy? This healthy chicken pot pie recipe combines succulent shredded chicken breast, sautéed veggies, and puffed pastry for a mouthwatering meal. Although many comfort food recipes tend to be loaded with calories and fat, this recipe is different. Containing just 10 grams of total fat, and 362 mg of sodium per serving, this recipe is a great option for anyone following a heart-healthy diet. In addition to being heart-healthy, this is also a diabetic-friendly recipe. With just 23 grams of carbohydrates per serving, this recipe is a great option for anyone in search of a healthy comfort food recipe. Despite being low in fat and sodium, this recipe is packed with 19 grams of protein per serving. Concerned about calories? Don’t be. This low-calorie chicken pot pie contains just 285 calories per serving, so you can be sure to indulge in this comfort food recipe 100% guilt-free!

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Heart Healthy Hearty Chicken Pot Pie Recipe
Ingredients
Recipe yields 4 servings
1/4 sheet refrigerated puff pastry
1 small egg
1 Tbsp butter
1 small onion, diced
2 carrots, peeled and diced
1 celery stalk, diced
1 russet potato, peeled and diced
1 cup frozen peas
1 1/2 cups shredded cooked chicken breast
2 Tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth
1/8 tsp turmeric
1/8 tsp salt
Black pepper to taste
1 tsp fresh chopped thyme
Directions
Step 1

Preheat oven to 425°. On a lightly floured surface, unroll pastry sheet. Cut 4 hearts with a floured 2-inch heart-shaped cookie cutter. Place on an ungreased baking sheet.

Step 2

In a small bowl, whisk the egg; brush over hearts. Bake for 8 to 10 minutes, or until golden brown. Set aside.

Step 3

Reduce the oven to 375°.

Step 4

Melt the butter in a large pot over medium-high heat. Add the onion, carrots, celery, potato and peas and sauté until the onion starts to turn translucent, about 3 minutes.

Step 5

Add the chicken and flour and stir until combined. Cook for 1 minute. Add the broth and cook for 3 minutes, or until the mixture begins to thicken. Add the turmeric, salt, pepper and thyme and cook until the mixture thickens and bubbles, about 2 minutes. Remove from heat.

Step 6

Lightly coat four 10-oz ramekins with nonstick cooking spray. Pour the filling into the ramekins. Place the ramekins on a rimmed baking sheet and bake for 25 to 30 minutes, or until the filling is bubbly. Top each ramekin with 1 pastry heart and serve.

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