chicken pot pie-the devil?


I love chicken pot pie, however, if you have looked on the back of the frozen variety (Pepperidge Farm® are soooo good!) they are about 1,000 calories each (on Men’s Health Worst 20 Supermarket foods HERE). So then I decided, one week when I was feeling rather gourmet, to make one from scratch. I turned to the best southern cook I know, Paula Deen. HERE is her recipe. Sounds amazing right? Yep, according to it is over 6,000 calories thanks to over 3,000 calories in heavy cream (over 1,500 per serving if you get 4 out of it). Yeah so its not sounding so good now. And, honestly, I didn’t put half the ingredients she had in there-there was no way that much heavy cream could even fit! With what I did put in there it was still really really heavy and just blah to me-I felt gross after eating it. I thought I had taken some better images but ole Instagram will have to do;-)(Oh and if you don’t follow me on there please check me out! PhotogingMama on Instagram)


So….I decided to make an alternative and see if I could make it tons healthier. I think I may have something here! It’s easy and healthy and tastes better than the Paula Deen recipe and the Pepperidge Farm® Pot Pies ;-)A few things to start with, first, when you are cooking in a dish (such as a casserole dish) the more good stuff you pack in, the less room there will be left for “bad” stuff. So what I did this first time making and creating this recipe is when I set aside the chicken and the veggies I cooked I put them in the dish to make sure they practically filled the dish, leaving less room for the soup filling. See?


Let’s start with the recipe (and I am proud to say I made this up from scratch-I am sure there are some like it-there are tons of variations for chicken pot pie):


1 tablespoon of olive oil, halved (120 calories)

14 oz Boneless, Skinless Chicken Tenderloins, cubed (354 calories)

1 sweet onion, diced (100 calories)

1 cup fresh green beans, chopped (60 calories)

1 cup fresh baby carrots, chopped (90 calories)

1 cup celery, chopped (19 calories)

1 cup frozen sweet peas (90 calories)

1 cup chicken broth, halved (10 calories)

1 can Campbell’s Cream of Potato Soup  (180 calories)

1/2 can Campbell’s Cream of Celery Soup  (70 calories)

1/2 – 9″ Pillsbury pie crust 400 calories (800 for a whole pie crust-if you wanted to do a bottom)

1/4 cup Winn Dixie Brand Plain Panko (90 calories)

1 Egg White (for wash for pie crust)  (16 calories)

salt and pepper

Tony’s Cajun Seasoning

1599 Calories and we got 3 servings (533 per serving) out of it but probably could’ve done with it being 4 servings (399 calories per serving), not to mention a ton of protein & fiber!


First, preheat the oven to 375° and cube the chicken tenderloins. Add 1/2 tablespoon of olive oil in a saucepan over medium-high heat and add chicken, season with salt & pepper & Tony’s Cajun Seasoning. Sauté those until brown and cooked through (juice runs clear).

Set chicken aside in order to use the same pan. In the same pan put the other half tablespoon of olive oil in as well as the diced sweet onion. Sauté a moment and then add 1/2 cup of the chicken stock to deglaze the pan. Remember to take your spoon (usually a wooden spoon is best) and scrape all the chicken bits  that cooked onto the bottom of the pan into the chicken stock. Add the rest of the veggies and sauté for about 8 minutes, or until the veggies are cooked but still firm (unless you like them mushy, then keep cooking).

Set veggies aside with the chicken you cooked earlier. Put the can of potato soup, the 1/2 can of cream of celery soup, and the other 1/2 cup of chicken stock in the same pan. Whisk together until well blended then add chicken and veggies back in.

Cook these together for about 4-5 minutes over medium heat. Pour in your casserole dish (I used a round glass dish). Take the pie crust out and cut into strips-use only half the strips, criss crossing them across the dish, and then sprinkle the panko crumbs over the top.

Take the egg white and whisk then, using a pastry brush, brush the egg white over the crust. Bake for about 30 minutes or until you see the filling bubbling and the crust is beginning to brown. Then broil the top, if you you want a little extra crisp, for a few minutes.


I can not tell you how yummy this was and how much healthier it is and tasted! It just tasted fresh and I knew I wasn’t cramming a bunch of heavy cream down my throat, rather I was eating lots of protein and tons of veggies. I looked for alternatives to the crust but I didn’t see anything that was pot pie worthy-I still want the taste of the pot pie and it has to have a good crust. I may try just the panko next time however I am not sure that is hearty enough for this recipe.


Anyway, I would love your feedback if you make this or if you have suggestions to make this even better! Thanks for taking the time to read this far;-)And don’t forget to Pin it!

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