MACRO-FRIENDLY CHICKEN POT PIE
We’re not quiiiiite there yet, but soon the days are going to get shorter and the weather’s going to get chillier, and many of us (me me me!) are going to crave warm, cozy, creamy comfort food. And many of those comfort foods are family favorites – the kind that often highlight memory and connection, but not always balance. The recipe below was inspired by this one, and once the weather cools, is in our dinner rotation almost weekly.
So let’s get right to the chase: this chicken pot pie is every flavor and comfort that the classic recipe calls for, yet is macro-friendly, with flexible ingredients, and is made in one pan (skillet).
MACRO-FRIENDLY CHICKEN POT PIE
PREP TIME: 30 minutes | COOK TIME: 30 minutes | MAKES: 6-8 servings
WHAT YOU NEED:
Drizzle of olive oil (about 1 Tbsp.)
3-4 lbs. boneless, skinless chicken thighs, cubed
Salt + pepper
3 cups of chopped vegetables (about 1 cup each onion, carrots, and celery)
1 tsp. dried thyme
¼ cup flour
2 – 3 cups frozen vegetables (peas or green beans)
2½ – 3 cups chicken bone broth
3 – 4 Tbsp. whole milk
1 can refrigerated biscuit dough
1 Egg, lightly beaten
WHAT TO DO:
Preheat the oven to 350°. In a large skillet over medium heat, heat drizzle of olive oil. Add 3-4 lbs. cubed chicken and season with salt and pepper. Stir frequently for 7-10 minutes until golden on all sides (they will be mostly cooked through, but not quite). Remove chicken from skillet and set aside.
In the same skillet, add 3 cups of chopped vegetables (onion, carrots, and celery) and thyme and cook until vegetables are soft, about 4-5 minutes. Sprinkle ¼ cup flour over vegetables and cook 2-3 minutes more. Add 2½ - 3 cups chicken bone broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened.
Turn off heat and stir in 3-4 Tbsp. milk and 2 cups of frozen vegetables. Then add chicken back to the skillet and stir until incorporated.
Remove biscuits from the can and slice them in half horizontally. Arrange the half-biscuits around the edge of the skillet (they will overlap). Brush with the egg and bake for 25-30 minutes, or until golden.
MACROS PER SERVING: 70g P | 31g C | 19g F (588 calories, 2g fiber)
INGREDIENT NOTES:
You can make this with chicken breasts, but thighs are going to add a whole lot more flavor! Rotisserie chicken is a great option for convenience.
Feel free to use just the egg white to brush the biscuits; this might be a swap to make if you have a carton of egg whites in the fridge that needs using.
Chicken bone broth can easily be exchanged for chicken broth if that’s what you’ve got on hand. I like using bone broth because it adds a bit of protein without compromising flavor or texture.
I never have fresh herbs around in the fall/winter, so dried thyme it is for me! If you have fresh, start by doubling the recommended amount, and add more as desired.
Whole milk is recommended; heavy cream will make the dish thicker/creamier, and skim or 2% will make the pot pie a little thinner/more ”soupy”
Looking for ways to take favorite meals and make them more balanced? Browse through the recipes on the blog for more inspiration! And I’m here to help — comment below or email me (allie@frontporchnutrition.com) if there’s a favorite you’re looking to make more macro-friendly.
For individual support, 1:1 coaching is an excellent option to see how you can eat your favorite flavors without compromising your lifestyle. Click here to learn more and get started!
