High-Protein, Chicken Pot Pie

There’s something magical about the aroma of a bubbling Chicken Pot Pie, filling your home with warmth while the flavors mingle harmoniously. It whispers cozy evenings and shared moments, inviting family and friends to gather around the table. With tender chicken, crisp veggies, and a flaky crust, this dish is the epitome of comfort food. Plus, it’s packed with protein, ensuring a satisfying meal that doesn’t leave you feeling heavy. Just picture that first bite—a crispy exterior giving way to a creamy filling that warms you from the inside out.

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Let’s Make It Together

Creating a Chicken Pot Pie is easier than you might think! We’ll take it step by step, so you can focus on savoring every moment of this culinary adventure. Gently roasting the chicken, sautéing the veggies until they’re just tender, and then bringing it all together—each stage fills your kitchen with enchanting aromas. Let’s dive in!

Ingredients You’ll Need

• 1 lb boneless skinless chicken breast
• 1 tsp kosher salt
• Fresh cracked pepper
• Olive oil spray
• 4 rolls of reduced fat crescent rolls
• 1 tablespoon light butter
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup white onion, diced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp poultry seasoning
• 2 tablespoons flour
• 1 1/2 cups reduced sodium chicken broth
• 1/2 cup whole milk
• 3 oz reduced fat cream cheese
• Pinch nutmeg
• 1 cup frozen peas

Step-by-Step Directions

1. First, preheat your oven to a cozy 450°F, filling the kitchen with warmth. Spray a sheet pan liberally with olive oil spray, giving your Chicken Pot Pie that golden finish.
2. Season the chicken on both sides with salt and pepper, then place it on the prepared sheet pan. Roast for about 25 minutes or until it’s fully cooked and looks irresistibly golden.
3. Once done, take your chicken out and chop it into bite-sized pieces—a cute little puzzle of flavors waiting to come together.
4. Now, in a frying pan over medium-high heat, melt the light butter until it sizzles. Add in the diced carrots, celery, and onion, sautéing them until they’re soft and fragrant, about 5 minutes. This is where the magic begins, as the savory scent fills the air!
5. Sprinkle in the garlic powder, onion powder, and poultry seasoning, letting those seasonings mingle with the veggies for a minute or two.
6. Next, dust in the flour, stirring it to combine well with the veggies. This forms a lovely roux that will thicken our filling.
7. Pour in the chicken broth, bringing it to a gentle boil while stirring constantly, so that the mixture thickens beautifully.
8. Stir in the milk and cream cheese, watching as it becomes velvety and rich, perfect for soaking into that luscious chicken.
9. Add in your roasted chicken and frozen peas, folding everything together gently. The colors and textures are so inviting!
10. Pour this comforting mixture into a pie dish, filling it generously.
11. Lay the crescent rolls over the top, pinching them together to seal in all that creamy goodness. It’s like wrapping an affectionate hug around your dinner.
12. Finally, bake your Chicken Pot Pie at 375°F for about 20 minutes, or until the crescent rolls are golden brown, deliciously crispy, and irresistibly fragrant.

Nutritional Snapshot

• Serving Size: 1 slice
• Calories: 320
• Protein: 24g
• Carbs: 30g
• Fat: 15g
• Fiber: 3g

Packed with protein and fiber, this recipe keeps you full without feeling heavy, making it a delightful choice for weeknight dinners or special gatherings.

Perfect Pairings

Your Chicken Pot Pie is perfect for a family dinner on a cozy winter night. Serve it with a refreshing side salad drizzled with a light vinaigrette, or perhaps some buttery garlic bread for dipping. Pair it with a glass of chilled white wine or warm apple cider—whatever suits your family gathering best. Each bite feels like a warm hug on a chilly evening.

Smart Storage Tricks

If you happen to have leftovers (which is often not the case!), allow your Chicken Pot Pie to cool completely before refrigerating it in an airtight container. It will last up to three days in the fridge. For longer storage, freeze the pie before baking; wrap it tightly in plastic wrap and foil—it will keep for up to three months. When you’re ready, just bake it directly from the freezer, adding a few extra minutes to the cook time.

Betty’s Secrets

• For extra flavor, consider marinating your chicken in buttermilk for an hour before roasting.
• Mix in some fresh herbs like thyme or rosemary during the sautéing stage for a fragrant layer of flavor.
• Don’t hesitate to enhance the filling with a splash of sherry or white wine for depth.
• Sometimes, I add a splash of lemon juice right before serving for a bright pop!

Creative Twists

• For a seasonal touch, swap diced sweet potatoes in for the regular potatoes in fall.
• Add some chopped spinach or kale for a burst of color and nutrition in the filling.
• For a bit of a spicy kick, mix in some chopped jalapeños or a dash of hot sauce!

Your Questions Answered

What can I serve with Chicken Pot Pie? It pairs wonderfully with a fresh salad or some roasted vegetables to complement the creamy flavors of the pie.

Can I use frozen chicken for this recipe? Absolutely! Just adjust the cooking time out of respect for the extra moisture, and ensure the chicken is fully cooked!

How can I make this recipe healthier? Try using whole grain crescent rolls and low-fat dairy to cut some calories while keeping the dish hearty and satisfying.

Can I make Chicken Pot Pie ahead of time? Yes! You can prepare the filling the day before. Simply store it in the refrigerator, and assemble and bake it when you’re ready to serve.