Chicken and Potato Pot Pie







A recipe allowed in a diet.

Let’s make this pot pie simpler and not enclose it entirely in pastry, except for the topping. The flaky dough discs are also marking the number of servings for this winter treat. The buttery cubed chicken and potato filling is hearty and nutritious. Enjoy this comforting and delicious pie in good company.

Nutritional Chart

Calories: 394 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 18 g
  • 20 g
  • 35 g

Ingredients Needed for Chicken and Potato Pot Pie

For the chicken-veggie mixture:

2 ounces of butter
1 medium onion, minced
1 large carrot, diced
1 medium potato, cubed
1 medium celery stick, chopped
10 ounces of chicken breast, cubed
5 ounces of frozen green beans, thawed
1 teaspoon dried thyme
½ cup flour
1 cup chicken stock
2 tablespoons of heavy cream

For the dough:

1 ½ cups of flour
2 ounces of butter
1 teaspoon baking powder
¾ cup milk
1 cup cheddar, grated (for the topping)
1 yolk, whisked

How to Make Chicken and Potato Pot Pie

For the chicken-veggie mixture:
  1. Melt the butter in a saucepan over low heat. Add the onion. Cook and stir until tender.
  2. Add the carrot and potato and stir them in. Do the same for the celery and cubed chicken breast. Cook and stir until the chicken meat changes color.
  3. Add the green beans, season with thyme, pepper, and salt, then stir in. Do the same for the flour.
  4. Add the chicken stock and heavy cream, stir them in and simmer for 15 minutes. Set aside.
For the dough:
  1. Add the flour, butter, and baking powder to a blender. Season with salt and start mixing. Gradually add the milk in the process. Mix until you have a dough.
  2. Dust the work surface with flour and place the dough on it. Flatten it using the rolling pin.
  3. Cut the flattened dough into discs using a 3-inch cookie cutter. We’ve got 8 of them.
  4. Transfer the chicken-vegetable mixture to an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish. Spread it evenly.
  5. Top with grated Cheddar and dough discs. Coat these with the whisked yolk. Bake for 40 minutes at 350⁰F/175⁰C.

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