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Best High Protein Chicken Pot Pie

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  • Author: James Carter
  • Total Time: 75 minutes
  • Yield: 6 servings 1x

Description

Enjoy a comforting and delicious classic with this Best High Protein Chicken Pot Pie recipe. Packed with lean chicken and wholesome vegetables, it’s a satisfying meal perfect for any occasion.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken breast, cut into 1-inch chunks
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup milk (whole or 2%)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 sheet store-bought puff pastry, thawed (or your favorite pie crust dough)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. 1. Preheat your oven to 400°F (200°C).
  2. 2. Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
  3. 3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. 4. Add the chicken breast chunks to the skillet. Season with dried thyme, dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until the chicken is lightly browned on all sides, about 5-7 minutes. It doesn’t need to be cooked through at this stage.
  5. 5. Remove the chicken and vegetables from the skillet and set aside in a large bowl.
  6. 6. In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour until a smooth paste forms (this is your roux). Cook for 1-2 minutes, stirring constantly, until it’s lightly golden.
  7. 7. Gradually whisk in the chicken broth, a little at a time, ensuring that each addition is fully incorporated before adding more. This prevents lumps. Bring the mixture to a simmer, stirring frequently, until it begins to thicken, about 3-5 minutes.
  8. 8. Stir in the milk and continue to simmer until the sauce is smooth and has reached your desired consistency, about another 2-3 minutes. Season with additional salt and pepper to taste.
  9. 9. Return the cooked chicken and vegetables to the skillet with the thickened sauce. Add the frozen peas and corn. Stir gently to combine.
  10. 10. If using puff pastry, lay it over the filling in the skillet, tucking the edges down the sides. If using pie crust, place it on top and cut vents.
  11. 11. Brush the top of the pastry or crust with the beaten egg wash.
  12. 12. Place the skillet on a baking sheet and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling hot.
  13. 13. Let the pot pie rest for about 5-10 minutes before serving.

Notes

Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap tightly and store for up to 2-3 months. Reheat in the oven at 350°F (175°C) until heated through. Avoid reheating in the microwave if possible to maintain crust crispness.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: approx 500-600
  • Sugar: approx 5-7g
  • Sodium: approx 600-800mg (depending on broth)
  • Fat: approx 25-35g
  • Carbohydrates: approx 30-40g
  • Fiber: approx 3-5g
  • Protein: approx 35-45g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/best-high-protein-chicken-pot-pie-recipe-for-a-hearty-meal/