Most Flavorful Chicken pot pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 419.1
  • Total Fat: 16.5 g
  • Cholesterol: 100.7 mg
  • Sodium: 980.5 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 5.9 g
  • Protein: 37.9 g

View full nutritional breakdown of Most Flavorful Chicken pot pie calories by ingredient
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light chicken pot pie with 3rd of the calories and great protein and vitamins light chicken pot pie with 3rd of the calories and great protein and vitamins
Number of Servings: 6


    32 oz Boneless/skinless Chicken Breast
    2 cup, 1/4" cubes Rutabagas
    1 cup diced Parsnips
    1 cup, diced Carrots, raw
    2 cups 1/4" diced Red Potato
    2 1/2 Fat free low sodium chicken Stock
    1 tsp Himalayan Pink Sea Salt
    1 tsp Pepper, black
    4 Sage leaves julienned
    3 fresh sprigs Rosemary
    3 Thyme sprigs, fresh
    1 cup, diced Celery, raw
    1 cup, small dice Onions, raw
    1 package (10 oz) Spinach, fresh
    2 tbsp Argo 100% Pure Corn Starch
    1.5 oz Pepperidge Farm Puff Pastry Sheet Ready-to-Bake
    2 tbsp Extra Virgin Olive Oil
    1/2 cup Heavy Whipping Cream
    3 clove sliced Garlic


add salt and pepper to taste


Preheat oven to 350

Dice chicken in 1/4" chunks
Brown the chicken in a medium skillet on medium heat with 1 tablespoon olive oil
add dash of salt and pepper to chicken
Remove from pan add to lightly oiled 9x13 baking pan
In skillet you removed the chicken add onion
carrot and celery, Cook until soft add to pan with chicken
add to skillet 1/2 tsp olive oil and rosemary, sage, thyme, and garlic for about 1 minute until fragrant then
Deglaze skillet with chicken stock
add to 9x13 pan
take heavy cream in measuring cup add corn starch mix together drizzle into 9x13 pan add rutabaga, potato, and parsnips
dice the spinach and also add to pan gently stir.
Bake 15 minutes

top the pot pie with the puff pastry
Bake in oven for 30 minutes and golden brown

Serving Size: 6 servings

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