Portion Controlled Chicken Pot Pie

IMG_1990This deep dish veggie dense pot pie is made with organic white meat chicken and is individually portion controlled using oversize cup cake pie tins.  Make 6 servings.


2 Tbsp. Extra Virgin Olive Oil (divided)

1 cup chopped celery

1 cup diced carrot

1/2 cup diced onion

1 cup chopped, microwaved potato

1 cup corn

2 cups diced chicken

1 tsp. garlic

1/2 tsp. sage

1/4 tsp. pepper

1/4 tsp. salt

2 Tbsp. Flour

2 cups Chicken Stock


1 cups white flour + 1 cup whole grain flour

1/2 tsp. salt

5 tbsp. melted Butter or Margarine

3 Tbsp. ice water

Directions   Preheat oven 350 degrees Farenheit.

  1. Combine ingredients for pastry.  Roll out dough.  Cut 6 circles, 2 inches larger than cupcake tin and place in tin. Use remaining pieces for topping.
  2. Cook celery, carrots and onion in 1 Tbsp. extra virgin olive oil.  Add diced microwaved potato and corn, heat thoroughly.
  3. Cook diced chicken in 1 Tbsp. extra virgin olive oil.  Add seasonings and mix well.  Add flour and stir until meat is throughly coated.
  4. Slowly add 1 cup chicken stock and bring to a slow boil until stock is thickened.
  5. Add vegetables and slowly add remaining 1 cup chicken stock.  Heat thoroughly.
  6. Evenly spoon in  heated mixture into each pastry lined muffin tin.
  7. Top with criss cross strips of diagonally cut pastry remains.
  8. Cover with foil and cook for 30 minutes.  Remove foil and cook for 5-10 minutes longer.

IMG_1993Nutrition Information

425 calories, 15 gms fat, 3 gms saturated fat, 45 mg cholesterol, 575 mg sodium, 45 gm carbohydrate, 5 gm fiber, 26 gm protein,53% Vitamin A, 12% Vitamin D, 11% Calcium, 15% Selenium 9% iron, 11 Weight Watchers Points.

Compared to a Marie Callender’s Chicken Pot Pie 760 calories, 42 gms fat, 16 gms saturated fat, 30 mg cholesterol, 1,480 mg sodium, 76 gms carbohydrate, 8 grams fiber, 22 grams protein.

Categories: Recipes

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