This recipe will remind you of your grandma’s chicken pot pie… but with some extra veggies added for additional nutrients! Unlike original pot pie recipes that take a long time to prepare, you can have this recipe prepped and cooked in less than 30-45 minutes!
This is a family favorite at Samantha’s (our dietitian) house!
To make this recipe even more nutritious, you can make your own “Cream of Anything” soup
Do you have alpha-gal syndrome and want to enjoy chicken pot pie without triggering your allergy? Use this recipe to make an “Alpha-Gal Friendly Cream of Anything” soup
Estimated Cost (Based on Average Grocery Prices)
| Ingredient | Estimated Cost |
|---|---|
| Frozen mixed vegetables (16–20 oz bag) | $2.50 |
| 4 Large Chicken Breast | $6.00 |
| Can of cream of chicken soup | $1.50 |
| Plain Greek Yogurt | $1.00 |
| Pie Crust or Biscuits | $2.50 |
Total Recipe Cost: ~$13.50
Servings: 6
Cost per serving: $2.25
Where the Nutrition Comes From
- Chicken: Contributes high-quality, complete protein that helps repair and build muscle and keeps you full longer.
- Mixed vegetables (peas, carrots, green beans, celery, mushrooms, etc.) add fiber, color, micronutrients like vitamin A and vitamin C.
- Plain Greek yogurt provides creaminess and protein with lower saturated fat than heavy cream or full-fat dairy often used in classic pot pie.
- Pie crust or biscuits adds carbohydrates and fat that help make this casserole feel comforting.
Check out the recipe below:
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Chicken Pot Pie Casserole
Ingredients
Equipment
Method
- In a large bowl mix veggies, cooked chicken, and cream and yogurt and pour into baking dish.
- If you would like to add additional flavor to this recipe, add different herbs and spices to the mix before adding it to the baking dish.
- Add pie crust sheet or biscuits on top of mixture.
- Bake at 425F for 25 minutes, then put aluminum foil on the top and bake an additional 10 minutes.
Notes
- Calories: 390 kcal
- Carbohydrates: 25 g
- Fats: 18 g
- Protein: 30 g
- Fiber: 2 g
