Who doesn’t love a good pot pie? Now that cooler weather has set it, these recipes are super handy to have around because they are warm, cozy, filling and easy to make ahead of time and save for a lazy evening. Unfortunately, they’re not known for being very healthy. That’s where I come in.
As a reminder, this entire recipe project is about creating healthier versions of our favorite indulgences (specifically, those found in my family’s cookbook). It is NOT about creating the healthiest recipes in all the land. I firmly believe that when it comes to nutrition, it’s all about making more healthy choices than not and it’s definitely all about balance. So if you see a recipe tweak that I share and notice that it still isn’t as healthy as eating raw spinach by the handful, I ask that you keep that to yourself because … you’re missing the point.
ANYWHO … let’s get to cooking! In the cookbook my mother made me (you know the one … I’ve been cooking my way through it all year), she includes little notes for me on some of the recipes. With this one, she included a note letting me know that while this recipe is great if you have leftover roasted chicken from another meal, you can also simply buy a small chicken roaster at the grocery store and have enough to make 2 pot pies, which is great for having one for dinner and then storing the second in the freezer for a night when you don’t feel like cooking. Helpful note, right?
Grandma’s Chicken Pot Pie: Original Recipe
- Leftover chicken – cubed (white and dark meat)
- 1 medium potato (cubed small)
- 1 carrot (cubed small)
- 1 celery stalk (cubed small)
- 1 bag of frozen peas, steamed
- 2 cups of chicken stock
- Half and half
- Roux – for thickening sauce – 1/4 stick butter & 4 tbsp of flour
- Salt & pepper
- 1 egg – scrambled for brusing top of crust
- Carton of 2 deep pie shells (1 for pie and one for top)
Precook pie shell in oven until lightly browned. Cook potatoes, carrots and celery in stock until tender. Take vegetables out of stock and place on bottom of pie shell. Add cubed chicken. In small pot, make roux – melt butter and stir in flour until smooth and not lumpy. Slowly add stock to roux, whisking to avoid lumps. Add half and half until desired creaminess and season with salt and pepper to taste. Pour over mixture in shell and cover with pie crust. Cut a small “x” on top so steam can escape while cooking. Brush pie crust with egg and lightly salt the top. Bake in oven until crust is nicely browned (usually about 45 minutes to 1 hour).
Chicken Pot Pie: Healthified
I found this recipe from a blog a love called Well Plated by Erin. She’s fantastic and so is this recipe.
- 1 tablespoon extra-virgin olive oil
- 10 ounces cremini baby bella mushrooms
- 1 cup diced carrots — about 3 medium
- 1/2 cup diced celery — about 1 large stalk
- 1 1/2 teaspoons garlic powder
- Salt & Pepper
- 1/4 cup whole wheat flour
- 2 cups unsweetened almond milk
- 2 cups chicken – cubed or shredded
- 1/2 cup frozen peas
- 1/2 cup frozen pearl onions
- 1 tablespoon chopped fresh thyme
- 1 whole wheat pie crust
- 1 egg — lightly beaten with 1 tablespoon water to create an egg wash
You’ll notice that this recipe has a ton of extra vegetables added in. That’s because they are super filling and extremely good for you! You can stick with the original veggies listed and still enjoy this as a healthier version though! Also, I should note that I’m not a fan of mushrooms but I am a huge fan of the flavor they add to this dish (actually, the same goes for celery in the original). Even if you’re not a mushroom fan, give it a shot!
Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside. Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes. Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.
I swear, this one is still SUPER rich and SUPER decadent but offers more nutritional value than what a typical pot pie can offer. Will you try it?
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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