A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best.

Andrea Kirkland M.S., RD
Source: Diabetic Living Magazine, Fall 2019

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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.

  • Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.

  • Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.

  • Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.

  • Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.

Tips

Tip: To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe--it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.

Equipment: 10-inch nonstick oven-safe skillet

Nutrition Facts

336 calories; protein 29.3g 59% DV; carbohydrates 25.6g 8% DV; dietary fiber 2.8g 11% DV; sugars 2.9g; fat 12.8g 20% DV; saturated fat 3.5g 17% DV; cholesterol 64.3mg 21% DV; vitamin a iu 3368.2IU 67% DV; vitamin c 7.5mg 12% DV; folate 67.7mcg 17% DV; calcium 50mg 5% DV; iron 2.5mg 14% DV; magnesium 42mg 15% DV; potassium 527.8mg 15% DV; sodium 426mg 17% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/28/2019
I used some substitutes. I didn’t have mushrooms, so I used a yellow pepper and a bag of frozen mixed vegetables. It was delicious, and I’ve made pot pies many times. I will make it again! Read More
Rating: 5 stars
01/03/2020
I made this recipe several times exactly like it is. My husband and two kids loved it and said it's a keeper. I made it for my elderly parents and they loved it too! Read More
Rating: 5 stars
08/21/2019
no changes Read More
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Rating: 5 stars
11/07/2019
My first time to make a pot pie & it was easy although it did take me a bit longer than the prep time indicated. Absolutely delicious! Family all enjoyed it. We will make this through the winter months. Thank you Read More