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5

By Chefs For Seniors
Chicken Pot Pie (Freezer/Kidney Friendly/Comfort Food)
5 steps
Prep:5minCook:25min
Updated at: Tue, 15 Jul 2025 18:34:49 GMT
Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
22
High
Nutrition per serving
Calories464.8 kcal (23%)
Total Fat20.1 g (29%)
Carbs40.2 g (15%)
Sugars3.4 g (4%)
Protein29.5 g (59%)
Sodium343.1 mg (17%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2carrots
peeled and sliced 1/4 inch thick

1onion
small, chopped

1celery stalk
chopped

1 teaspoonthyme

3 tablespoonsall-purpose flour

¼ cuplow sodium chicken stock
or vegetable

⅓ cuphalf n half
or cream

16 ozboneless skinless chicken breasts
or thighs

¼ cupfrozen peas

2 teaspoonsfresh parsley
minced

1piecrust
refrigerated
Instructions
Step 1
Adjust oven rack to middle position and heat oven to 400. Unroll piecrust and fit into shape of container to be stored in. Bake until crust until just begins to brown and no longer looks raw, about 15 minutes; set aside.

Step 2
Sauté carrots, onion, celery, and cook until vegetables are soft and browned, 8 to 10 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Step 3
Slowly whisk in broth and half n half, scraping up any browned bits. Add chicken to sauce and bring to simmer.
Step 4
Cover; reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly.
Step 5
Cut chicken into bite-size pieces. Add chicken to sauce, stir in peas, parsley, and season with salt and pepper to taste. Spoon filling into storage container and place baked crust on top of filling.
Notes
9 liked
1 disliked
One-dish
Delicious
Go-to
Under 30 minutes
Easy