Chicken Pot Pie (Freezer/Kidney Friendly/Comfort Food)

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By Chefs For Seniors

Chicken Pot Pie (Freezer/Kidney Friendly/Comfort Food)

Name: Chicken Pot Pie (Freezer/Kidney Friendly/Comfort Food)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 carrots, peeled and sliced 1/4 inch thick; 1 small onion, chopped; 1 celery stalk, chopped; 1 teaspoon thyme; 3 tablespoons all-purpose flour; ¼ cup low sodium chicken or vegetable stock; 1/3 cup half n half or cream; 16 oz boneless, skinless chicken breasts or thighs; 1/4 cup frozen peas; 2 teaspoons minced fresh parsley; 1 piecrust, refrigerated

5 steps

Prep:5minCook:25min

Updated at: Tue, 15 Jul 2025 18:34:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

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

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.

OvenPreheat

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.