Skinny Chicken Pot Pie Recipe

There is something about chicken pot pie that just makes you want to go home. I have vivid memories of my mom making chicken pot pie with a fire roaring in our living room and watching A Charlie Brown Thanksgiving with my brother and sister. It is a symbol of winter and warmth and all of the cozy things we love about this season!

My friend Allie introduced me to this recipe which is famously called Chicken Pudding (a healthier version of chicken pot pie from her mom’s recipe box). It is a FAN FAVORITE amongst our friends. Every time we get together for dinner, we hope this is on the menu. It is super easy to prepare ahead of time, reheats well and is so satisfying but without the extra calories from the pastry dough (although, Dave loves when I bake biscuits to serve on the side). 

What you’ll need:

3-4 boneless, skinless chicken breasts
3 carrots, chopped
3 celery stalks, chopped
1 white onion, chopped
1 cup frozen peas
1 15oz can cream of mushroom soup
1 28oz can cream of chicken soup
salt + pepper to taste
chicken stock (just in case it gets dry)

Preheat oven to 375 degrees. Season the chicken breasts with salt and pepper and bake for 20 minutes or until cooked through. Let cool, shred and set aside in a mixing bowl. In a sauté pan, heat 1-2 tablespoons of olive oil and cook the onions for 5 minutes. Add the carrots and celery and cook until everything is soft. Season with salt and pepper. Add the veggie mixture to the mixing bowl with the chicken. Add the frozen peas. Add both soups and combine until everything is evenly coated. Season with salt and pepper (we like a lot of pepper!). Transfer the mixture to a casserole dish and bake at 375 for 40-45 minutes, just until heated through. It should come out bubbling hot! Serve with a biscuit and jam or with a side salad. We also like to add a little hot sauce. Enjoy!

*If you feel like the dish is getting too dry in the oven, you can add a little chicken stock and mix to moisten.

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