This recipe is adapted from my gym, Performance 360. I basically kept the base recipe the same but added a lot more chicken, veggies and potatoes to make this more hearty and protein packed! (surprise!)
This is a healthy version of chicken pot pie. No crust, low fat, high protein and all the deliciousness you can handle. It has 305 calories, 28g carbs, 6g fat and 32g protein per serving. It is super easy to make and gives you ample veggies, potatoes and meat in every bite to keep you full for hours.
I used Gluten-free flour to make this recipe friendly for gluten intolerant folks. However you can use any flour that you prefer!
You can cook the chicken however you prefer. A few times I have sauteed (as instructed below) and other times I have thrown the chicken on the grill first. Either way it will taste delicious! I promise!
I dice my chicken, onion and potatoes with the 6″ Santoku knife from my Calphalon knife set! I strongly suggest getting nice knives for cooking. It seriously changes the game. I use my big Calphalon 8qt pot to make sure I have ample room for stirring.
You will not be sorry you made this hearty yet healthy soup. Dig in and Enjoy!
Products I love to use when making this recipe:
Hamilton Beach Can Opener – this thing ROCKS.
This version of chicken pot pie is so delicious you will be in shock that its actually healthy!
- 1 tbsp olive oil (to cook chicken)
- 24 oz diced chicken
- creole (to season chicken)
- pepper (to season chicken)
- 24 oz frozen mixed veggies (carrots, broccoli, cauliflower)
- 12 oz baby red potatoes cubed
- 2 cups water
- 4 cups whole milk
- 1 large celery stalk chopped
- 1/2 medium onion chopped
- 1 XL bouillon cube, chicken
- 1/2 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- pinch of thyme
- 1/2 cup water
- 1/4 cup gluten free flour
heat 1 tbsp olive oil over medium heat for about 30 seconds. Saute diced chicken. season with creole and pepper and saute until no longer pink approx 5 minutes. Drain.
while chicken is cooking, cut celery, potatoes and onions.
pour 2 cups water, milk and bouillon cube into a large pot and SLOWLY bring to a boil.
while waiting for milk to boil, make rue in a medium bowl, by combining 1/2 cup the water with 1/4 cup gluten free flour and whisk until well blended. set aside.
add cubed potatoes to pot, increase heat to med-high and cook for about 10 minutes. stirring occasionally.
add the rest of the veggies, salt, pepper, thyme and turn heat to medium- low and cook 7-10 minutes depending on softness preference. stirring occasionally.
add chicken to pot and slowly whisk in rue, stirring well
reduce heat to low, cook another 5 minutes until soup thickens.
Serve and Enjoy!