Chicken Pot Pie


Chicken Pot Pie

It’s been almost three months since my last post, but work has finally calmed down, which means I now have time to try out some new recipes.  Honestly, I really don’t know how many more microwave meals I could handle.  The one take out meal that Jack and I really enjoyed and still felt like we were eating a home cooked meal was the chicken pot pie from Whole Foods.  It is sooooo delicious!  This week’s meal from Clean Eating Magazine is a healthier, but still tasty, version.

Unfortunately, I can’t comment on how the chive biscuits turned out.  Jack and I ate at Rise this morning so we decided to skip the biscuits with dinner as a compromise.  My only complaint about this recipe is the time component.  It takes 3-4 hours in the slow cooker, which means it doesn’t really work during the work week.  That’s not enough time to start it in the morning before work, and too much time to cook it when I get home.  However, it does make a nice Sunday night dinner.  Enjoy!


  • 4 6oz. boneless, skinless chicken breasts
  • 1 tsp fresh ground black pepper
  • 1/2 tsp sea salt
  • 1/2 tsp dried thyme
  • 4 small redskin potatoes, scrubbed and diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, thinly sliced
  • 2 tbsp organice unsalted butter
  • 2 leeks, halved lengthwise and thinly sliced
  • 2 tbsp white whole-wheat flour (if you need to, you can substitute gluten free flour)
  • 1 cup low-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 1/2 cup whole milk
  • 1 tbsp potato starch
  • 1 tsp fresh thyme leaves


  • 1 1/2 cups white whole-wheat flour, plus additional for dusting
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup organic unsalted butter, well chilled
  • 1/2 cup whole milk
  • 2 tbsp chopped fresh chives


ONE:  To a 5 qt slow cooker, add chicken and season with pepper, 1/2 tsp salt and dried thyme, tossing to coat.  Add potatoes, carrots, and celery.

TWO:  Prepare sauce: in a large saucepan on medium-high, melt 2 tbsp butter.  Add leeks and cook, stirring constantly until slightly softened, about 1 minute.  Add 2 tbsp flour and cook, stirring constantly until golden, about 1 minute.  Whisk in broth and cook, stirring constantly until slightly thickened, about 1 minute more.  Add sauce to slow cooker, stirring to evenly distribute.  Cover and cook on low for 3 1/2 to 4 1/2 hours, or until potatoes are tender and chicken is no longer pink inside.  (NOTE: Check chicken and potatoes after 3 1/2 hours, and if chicken is still pink inside, cook for 1 more hour).

THREE: Remove chicken and transfer to a cutting board; shred using 2 forks.  Return chicken to slow cooker and add peas.  In a small bowl, whisk together 1/2 cup milk and potato starch until no lumps remain.  Add to slow cooker and stir to distribute evenly.  Replace lid and continue cooking for an additional 30 minutes.

FOUR: Just after adding milk mixture to slow cooker, prepare biscuits: Preheat oven to 400F.  Line a baking sheet with parchment paper.  In a food processor, pulse 1 1/2 cups flour, baking powder, and 1/4 tsp salt until well combined.  Add 1/4 cup chilled butter and pulse until a fine crumb is formed, about 10 pulses.  Through the feed tube of the processor, stream in 1/2 cup milk and process until a ball of dough forms.  Turn dough out onto a lightly floured surface and knead until no longer sticky; knead in chives.  Press dough into an oval shape about the same size as the surface of your slow-cooker lid, about 1/4 inch thick.  Cut dough into 8 equal parts and place on prepared baking sheet.  Bake until golden, 15 to 18 minutes.  Top each serving of chicken mixture with 1 biscuit.  Garnish with fresh thyme.

NUTRIENTS PER SERVING (1 cup chicken mixture and 1 biscuit)