Home Recipes Speedy Chicken Pot Pie

Speedy Chicken Pot Pie

by Erika Nicole Kendall

Cooking spray
1  pound  skinless, boneless chicken breasts, cut into 1/2-inch pieces
1/4  teaspoon  salt
3  cups chicken broth, divided
1  bay leaf
2  cups  refrigerated diced potatoes with onion
2/3  cup  frozen green peas and diced carrot blend
3  tablespoons  all-purpose flour
1/2  teaspoon  chopped fresh thyme
1/4  teaspoon  black pepper
1/4  teaspoon  dried rubbed sage
1/4  (15-ounce) package refrigerated piecrust dough

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.

While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.

While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.

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Lauren August 26, 2014 - 5:54 PM

I see that you cook with a lot of the foods that I have been told to stay away from like pasta and potatoes. Can you give me some advise? I was on my way to eating cardboard with the diets that are out here.

Erika Nicole Kendall August 27, 2014 - 12:35 PM

Yeah, I’m definitely not a cardboard eater. ROFL

I eat them, but not with any regularity. I like rich recipes, but I know portion control. I count calories, but I’m mindful of my macros and make sure that at least a third of my plate is protein. At LEAST.

I lift heavy, I train hard, and I eat good food. That’s how I make it last. 🙂

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