Chicken Pot Pie – The Healthier Version

I was craving chicken pot pies again and although I love the recipe I already have, I decided to create a healthier version.  I wanted to cut the butter and heavy cream from the previous recipe and also add some new veggies into the mix.  Here is the result and it tasted as good as it smelled!  In all honesty, I did miss the butter and heavy cream a bit because I love the creamy-ness of the original pot pie’s gravy but overall, it was really tasty.

This recipe does take a bit of time and seems a bit putsy but it made a huge batch (15 individual sized pot pies) which is great – dinner tonight and for several other meals!  Love it!  So worth the effort!




Chicken Pot Pie – The Healthier Version

3 Tbsp. olive oil
4 large carrots, chopped
4 medium potatoes, cubed
1 large onion, chopped
2 1/2 c. butternut squash, cubed
4 stalks kale, stems removed, chopped
1 can white beans, drained and rinsed
6 tsp. garlic minced, divided
6 chicken breasts, cut into bite-sized pieces
1/2 c. flour
5 to 6 c. chicken broth
salt/pepper to taste
2 boxes puff pastry (in sheets), thawed
15 individual pot pie pans (I buy the disposable ones at the grocery stores – easy clean up and good for when you share meals with friends.)
1 egg white
1 Tbsp. skim milk

In a large skillet, heat 1 1/2 Tbsp. olive oil and 3 tsp. garlic.  Add chicken and cook 4-6 minutes or until chicken is no longer pink in the middle.  Set aside.

In a large dutch oven, heat 1 1/2 Tbsp. olive oil.  Add 3 tsp. garlic, carrots, onions, potatoes, and squash.  Saute for about 5 minutes or until veggies just begin to become tender.  Add kale, beans, chicken, salt/pepper, and flour.  Cook for another minute stirring well.  Add chicken broth.  You may want to err on the side of more chicken broth if you like your pot pies a bit more saucy.  I had to add more broth as I went along but we like it really saucy.

Stir mixture really well and bring to a boil.  Cook for 4-5 minutes or until it thickens slightly.  (If you added more broth, you may need to add a bit more flour – up to a 1/4 of a cup or so.  I think I added 1-2 Tbsp. while I was cooking to thicken it up.)

Fill pot pie pans with chicken mixture.

Roll puff pastry out a bit and cut some to fit on each pot pie.  Cut holes in the crust to vent. (If freezing some of the pot pies, see Food for Thought below for freezer instructions.)

Preheat oven to 450 degrees.  Whisk together egg white and milk.  Brush over tops of pot pies.  Place on a baking sheet to catch any drips.  Bake for 20-25 minutes or until top is golden.  Let sit for 5 minutes and serve!

Husband Rating: 5 out of 10 (He really missed the butter and heavy cream!)  🙂

Food for Thought: If you would like to freeze the pot pies, simply cover with foil after cutting vent holes in the crust.  When you are ready to cook them, take them out of the freezer and follow the baking directions as above starting at preheating the oven.  Add 5-10 minutes to the baking time.  There is no need to thaw before baking.  They turn out equally as delicious from the freezer as from fresh!


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