This delicious all naturalchicken pot pieis sure to become a new family favorite! The kids will love the waffle fry crust; you will love the farm fresh ingredients! The recipe is also a time saver for busy families…make one pot pie for dinner and save one for a freezer meal at the same time, for those nights when you’re really stretched for time.
Chicken Pot Pie {and Freezer Meal option}
Once the kids head back to school, and the sports season is underway, we really start to plan our meals. With the kids’ busy sports schedules, fast and easy is key, but eating healthy is very important to me as well.
We belong to farm and chicken CSA’s, and I supplement my farm CSA with vegetables from the farmer’s market as long as they are open.
And when shopping at the grocery store, I look for high quality, all natural ingredients like Alexia Seasoned Waffle Cut Fries that can help me create a healthy balanced meal any day of the week.
Have you ever tried Alexia products? I love their premium fries, and my family does too! I actually have all three flavors in my freezer right now: Sweet Potato Fries with Sea Salt, Crispy Rosemary Fries with Sea Salt, and of course the Seasoned Waffle Cut Fries that I am using in my recipe today.
Let’s talk a little bit about time savers.
One of my time savers in cooking is to make two meals at the same time…one for dinner and one for the freezer.
Chicken pot pie is one of our favorite meals to do that with.
We roast a chicken every week, and then the bones do double duty to create a chicken stock after we strip the meat off. If you wanted to save time, you could easily just use a rotisserie chicken instead. But in this case, roasting a chicken is part of our weekly routine, and we use the meat for various meals throughout the week.
Another great time saver for my pot pie is usingAlexia Seasoned Waffle Cut Fries. Rather than cooking potatoes ahead of time to include them in the pot pie, we like to use Alexia Seasoned Waffle Cut Fries as the top of our chicken pot pie, rather than a pie shell. Not only does it save time, but it’s quite delicious too!These crispy potatoes are seasoned with a unique blend of sea salt, pepper, onion and garlic to create a distinctive flavor that you will love.
I think you’ll find this healthy chicken pot pie recipe quite easy. There is only about fifteen minutes of chopping and cooking to get the filling ready, and then they’reready to go in the oven. Pop them in the oven for about 30 minutes, and you’ll have two dinners that are completely ready to go, one for dinner that night and one freezer meal for a night when you’re really stretched for time!
Start with farm fresh ingredients for that delicious farm to flavor taste.
Parboil your carrots and green beans. Two minutes is about all you need.
The filling mixture includes your chicken, vegetables, and a sauce made of white wine, Dijon mustard, light cream, and chicken broth.
You’re going to fill your pie shells with the chicken mixture and top with Alexia Seasoned Waffle Cut Fries. Doesn’t that look good?!
After about 20 minutes in the oven, your chicken pot pie is ready to eat!
Healthy Chicken Pot Pie
Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This delicious and healthy chicken pot pie is packed with farm fresh ingredients and flavor! The recipe is also a time saver for busy families...make one pot pie for dinner and save one for a freezer meal at the same time, for those nights when you're really stretched for time.
Ingredients
- 2 pie crusts
- 3 tablespoons butter
- 2 cups onion
- 1 garlic clove, minced
- 4 cups chopped chicken
- 2 cups of green beans, chopped
- 2 cups of carrots, chopped
- 2 cups of corn
- 1/2 cup white wine
- 2 teaspoons Dijon mustard
- 1 cup light cream
- 1/4 cup flour
- 1 cup chicken broth
Instructions
- Heat oven to 350 degrees.
- Parboil your carrots and green beans. Add the carrots first, cook for about a minute, then add the green beans and cook for another minute. Drain and set aside. (Your corn will cook within the pot pie...we cut our kernels straight from the corn cobs, but you could also use frozen
- Chop chicken. You can use a rotisserie chicken, or roast your own.
- Melt butter in large saucepan. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for another minute or so.
- Add chopped chicken, white wine and Dijon mustard to the mixture. Stir to mix well.
- Whisk together flour with light cream. Add flour a little at a time, whisking while adding it.
- Add cream to chicken mixture, mix well.
- Then add the chicken broth, bring to a boil.
- Add vegetables.
- Boil down the liquids until thickened.
- Add salt to taste.
- Divide the chicken mixture between two pie crusts.
- Top with Alexia Seasoned Waffle Cut fries to form a top crust.
- Cook for 20 min.
