Chicken Pot Pie

9 55 418
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 12
Chicken Pot Pie
Health Highlights


4 medium Carrots (chopped)
3 medium stalk(s) Celery (chopped)
12 thigh(s) Chicken thighs, boneless, skinless
2 can (250 ml) Cream of chicken soup, canned
1 cup Frozen green peas
1 cup Frozen yellow corn kernels
3 potato Potato (chopped)
2 sheet Puff pastry, ready-to-bake (thawed if frozen)
1/2 medium Yellow onion (sliced)


Pre-heat the oven to 400F.

Dice the chicken and cook it in a large skillet or cast-iron pot. Drain and set-aside.

Microwave the potatoes a few minutes and cube them.

Grease an 11×14 casserole and cover the bottom with one sheet of puff pastry. Blind bake the pastry until it is sort of golden, around 20 minutes. Bake the bottom first to prevent it from becoming soggy.

While the pastry is in the oven, dice the vegetables. Combine all the vegetables and the soup into a large bowl. If the chicken will fit in the bowl, mix it in. If not, you can add it later, between layers of vegetables.

Take out the pastry. Spread the veg/chicken mix on top. Place the second sheet of pastry on top and press against the edges of the dish. Cut diagonal slits in the pastry and sprinkle with paprika.

Bake for about 25 minutes or until it’s nice and golden.

Serve with steamed green beans, sautéed with minced garlic.


Nutrition Facts

Per Portion

Calories 418
Calories from fat 194
Calories from saturated fat 50
Total Fat 21.5 g
Saturated Fat 5.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 11.0 g
Cholesterol 101 mg
Sodium 398 mg
Potassium 561 mg
Total Carbohydrate 31 g
Dietary Fiber 3.1 g
Sugars 3.2 g
Protein 26.5 g

Dietary servings

Per Portion

Grain 1.2
Meat 1.2
Meat Alternative 0.1
Vegetables 1.3

Energy sources


Meal Type(s)