Chicken Pot Pie

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Keep your healthy eating resolutions with this savoury single crust pie! It has 40% less fat than our PC Deep Dish Chicken Pie, and 54% less sodium. Brush the rim of the baking pan with beaten egg to ensure the pastry sticks to the pan.

Tags: Intermediate, One Hour, Entrées, Chicken/Poultry, Vegetables, Rice & Grains, Baking, President's Choice Blue Menu, Low Fat, Low Sodium, High Fibre
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 40  minutes
Total: 55  minutes

Additional Information


1 tbsp (15 mL) PC 100% Pure Safflower Oil
2 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts , cut in bite-sized pieces
1 onion, diced
1/4 tsp (1 mL) each salt & freshly ground black pepper
2 tbsp (25 mL) PC Organics All Purpose Flour - Unbleached
1/2 cup (125 mL) low sodium chicken stock
1 sheet PC Butter Puff Pastry , thawed
1/2 cup (125 mL) 2% milk
2 cups (500 mL) no name Frozen Peas & Carrots
1 egg, beaten


  1. Preheat oven to 400°F (200°C).
  2. In large saucepan, heat oil over medium heat; cook onions until soft, about 5 minutes. Stir in chicken pieces, salt and pepper; cook, stirring occasionally, until chicken is no longer pink, about 2 minutes. Add flour; cook, stirring, for 1 minute. Stir in stock and milk. Bring mixture to a boil, stirring. Remove from heat. Stir in frozen vegetables. Pour into 8-inch (2 L) square glass baking dish. Brush beaten egg onto rim of baking dish. Place puff pastry over dish. Fold four corners of pastry back onto top so it does not overhang dish but completely covers filling. Brush top with beaten egg.
  3. Bake in centre of oven until pastry is puffed and golden brown, about 25 minutes.

Chef's Tips

Substitute your favourite frozen mixed vegetables, or used leftover cooked vegetables.

Nutritional Information

Per serving
Calories 430 Cal
Fat 20 g
Sodium 460 mg
Carbohydrate 37 g
Fibre 5 g
Protein 26 g High in Fibre