Chicken pie is a favourite meal in most homes including ours. Make it a healthy chicken pot pie by adding heaps of bone broth in the white sauce to nourish and improve overall health. We made a sheet pan version of this chicken pie, since it was the only clean pan I had in the kitchen at the time. No matter what you have, bring on the bone broth and cook up one healthy chicken pie.
Tools you May Need
Oven pan
Chopping board
Sharp knife
Mixing bowls
Measuring cups/spoons or volume scale
Fork/whisk
Rolling pin
Directions
Preparations
Start by removing the puff pastry from freezer and bringing it to room temperature. Read the directions on the package to see how long defrosting is necessary for your particular kind. If you bounce back here in a couple of weeks, I’ll have a recipe up for making your own puff pastry in the kitchen if you are interested in that.
Next, chop the vegetables to small sizes (roughly 1 inch slices). I opted to use our Cuisinart Food processor because it can complete the job in 5 minutes!
Shred the chicken or use the food processor to mince the chicken. For chicken pie, most prefer a shredded chicken consistency. It depends what I have time for. Sometimes I shred, sometimes I mince.
Making the White Sauce
To start the white sauce, heat a large pan or skillet and melt the butter on medium.
Add one tablespoon of flour at a time, mixing vigorously with a fork or whisk. Some use a whisk, I find a fork to be more responsive to the gestures of my hand than the loose whisk wires.
Once the flour and butter is combined, add another tablespoon and repeat until all the flour is added.
When all the flour has been added and is well combined with the butter, slowly add the broth and continue to whisk it with the flour to combine well. Then let the sauce cook on low for 10 minutes or so on low. Taste sauce and add salt and pepper as necessary.
After 5 minutes, add the heavy cream and stir to combine with the broth.
Continue to cook sauce for another 5 minutes.
Sauté the vegetables
In another large pan or skillet, heat the oil over medium heat. Add the carrots, leeks and onions to the heated pan and sauté for several minutes until soft.
Meanwhile, add the shredded chicken and frozen peas to the white sauce and stir to combine.
Roll out the puff pastry to the size of your pan (if necessary), and arrange it in the pan.
Combine all
Combine the white sauce and vegetables together, stirring to mix well.
Pour mixture into the pan arranged with puff pastry at the base.
Layer the chicken mix with parsley.
Roll out another sheet of puff pastry and arrange it overtop of the chicken mix. Beat 1 egg lightly and coat the top of the puff pastry entirely. Bake uncovered in the oven for 45 minutes to 1 hour.
Recipe for Healthy Chicken Pie in a Pan
My only tip for this is that while you make 1, you may as well make a few more and store them away in your freezer ready for nourishing meals on busy days. If you make this recipe, please jump back and leave a rating and comment for others to enjoy!
The Best Healthy Chicken Pie with Puff Pastry
Equipment
- Oven Pan
- Large pans/pots
- Food Processor
- Chopping Board
- Sharp knife
- Mixing bowls
- Measuring cups/spoons or volume scale
- Fork/whisk
- Rolling Pin
Ingredients
- 2 sheets Puff pastry
- 4 cups Chicken
- 1 tbsp Olive oil
- 2 Medium leeks
- 4 Carrots
- 3 Onions
- 3 tbsp Butter
- 3 tbsp Flour
- 1 tsp Salt
- 500 ml Bone broth
- 1/4 cup Heavy cream
- 1/2 cup Frozen peas
- 1 Egg
- Salt and pepper to taste
Instructions
- Remove puff pastry from freezer and bring to room temperature
- Chop the vegetables to small sizes (roughly 1 inch slices)
- Shred the chicken
- In a large pan or skillet, melt the butter on medium
- Add one tablespoon of flour at a time, mixing vigorously with a fork or whisk
- Once combined, add another tablespoon and repeat step above until all the flour is added
- Slowly add broth and continue to whisk to combine flour with broth
- Let sauce cook on low for 10 minutes on low
- Taste sauce and add salt and pepper as necessary
- Next, add the heavy cream and stir to combine
- Continue to cook sauce for another 5 minutes
- In another large pan or skillet, heat the oil over medium
- Add the carrots, leeks and onions to heated pan and sauté for several minutes until soft
- Meanwhile, add the shredded chicken and frozen peas to the white sauce and stir to combine
- Roll out the puff pastry to the size of your pan (if necessary), and arrange it in the pan
- Combine the white sauce and vegetables together, stirring to mix well
- Pour mixture into the pan arranged with puff pastry at the base
- Layer the chicken mix with parsley
- Roll out another sheet of puff pastry and arrange it overtop of the chicken mix
- Beat 1 egg lightly and coat the top of the puff pastry entirely
- Bake uncovered in the oven for 45 minutes – 1 hour
Video
Other Dinner Ideas
I never tire of gleaning new dinner ideas. Food is something we make every day. The more ideas I can have, the better. Here are some of our favourite dinners:
The beloved oven roasted Tomato Soup, made with tomatoes from our garden. It would work just as well with tomatoes from the store. It’s best around tomato season. Although roasting the tomatoes in the oven brings out a decadent flavour, so any tomatoes would do.
Try the easy cottage pie, which I usually make in large batches. This freezes well for future meals too.
When you have too much zucchini, the One Pan Fried Zucchini, Sausage and Relish is a good way to spice it up.
And a few others:
- Pot Roast
- Lasagna (takes a little longer but can be quick if you have pre-made mince)
- Boboti (South African Mince Curry) with Yellow Rice
- Beef Heart & Liver Stew
Pin it for Later
Save this dinner idea for a rainy day!
Leave a Reply