The classic Chicken Pot Pie gets a healthy makeover with this easy recipe prepped in 15 minutes! Pack this soup in an insulated container for a warm & hearty meal at lunchtime.

Kale and Chicken Pot Pie
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Tags , ,
    • Recipe CategoryHot Lunches, Leftovers Repurposed, Make-Ahead Ideas, Non-Sandwich Ideas, Nut Free
Servings 8people Prep Time 15minutes
Cook Time 10minutes
Servings 8people Prep Time 15minutes
Cook Time 10minutes
The classic Chicken Pot Pie gets a healthy makeover with this easy recipe prepped in 15 minutes! Pack this soup in an insulated container for a warm & hearty meal at lunchtime.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

One cup of kale provides more than 100% of the recommended daily amount of vitamins A and K.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
One cup of kale provides more than 100% of the recommended daily amount of vitamins A and K.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 store-bought refrigerated 9” rolled pie crust
  • 3 tablespoons unsalted butter
  • 1/2 RealSweet® Vidalia® onion, chopped
  • 4 cups chopped kale
  • 3 tablespoons flour
  • 4 cups 1% milk
  • 3 cups cooked diced chicken
  • 1 cup frozen peas, defrosted
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 tablespoon water
Directions
  1. Follow pie crust instructions for letting crust rest before using. Preheat oven to 400°F.
  2. Heat butter over medium heat in large pot until melted. Add onion and cook, stirring occasionally, 5 minutes, or until translucent. Add kale and cook 3 minutes, or until wilted. Sprinkle vegetables with flour and stir. Slowly add milk while stirring. Bring to a boil, reduce heat to a simmer and add chicken, peas, mustard, thyme, garlic powder and salt. Stir occasionally until heated through.
  3. Meanwhile, unroll pie crust and cut into 3-inch rounds.
  4. Spray baking sheet with nonstick cooking spray and place rounds on pan. Whisk egg and water in small bowl and brush top of rounds.
  5. Bake pie rounds 9 minutes, or until golden brown. Brush again with egg mixture. Let cool.
  6. Ladle chicken stew into thermos. Wrap pastry circles in plastic wrap to be packed in lunchbox alongside stew and placed on top before eating.
Nutritional Value
Calories: 461 Calories: 461 Calories: 461 Calories: 461 Calories: 461 Calories: 461, Fat: 22g, Carbohydrates: 36g, Sugar: 7g, Sodium: 585mg, Protein: 21.5g, Cholesterol: 74mg
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Tags , ,
    • Recipe CategoryHot Lunches, Leftovers Repurposed, Make-Ahead Ideas, Non-Sandwich Ideas, Nut Free
Servings 8people Prep Time 15minutes
Cook Time 10minutes
Servings 8people Prep Time 15minutes
Cook Time 10minutes
The classic Chicken Pot Pie gets a healthy makeover with this easy recipe prepped in 15 minutes! Pack this soup in an insulated container for a warm & hearty meal at lunchtime.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

One cup of kale provides more than 100% of the recommended daily amount of vitamins A and K.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
One cup of kale provides more than 100% of the recommended daily amount of vitamins A and K.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 store-bought refrigerated 9” rolled pie crust
  • 3 tablespoons unsalted butter
  • 1/2 RealSweet® Vidalia® onion, chopped
  • 4 cups chopped kale
  • 3 tablespoons flour
  • 4 cups 1% milk
  • 3 cups cooked diced chicken
  • 1 cup frozen peas, defrosted
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 tablespoon water
Directions
  1. Follow pie crust instructions for letting crust rest before using. Preheat oven to 400°F.
  2. Heat butter over medium heat in large pot until melted. Add onion and cook, stirring occasionally, 5 minutes, or until translucent. Add kale and cook 3 minutes, or until wilted. Sprinkle vegetables with flour and stir. Slowly add milk while stirring. Bring to a boil, reduce heat to a simmer and add chicken, peas, mustard, thyme, garlic powder and salt. Stir occasionally until heated through.
  3. Meanwhile, unroll pie crust and cut into 3-inch rounds.
  4. Spray baking sheet with nonstick cooking spray and place rounds on pan. Whisk egg and water in small bowl and brush top of rounds.
  5. Bake pie rounds 9 minutes, or until golden brown. Brush again with egg mixture. Let cool.
  6. Ladle chicken stew into thermos. Wrap pastry circles in plastic wrap to be packed in lunchbox alongside stew and placed on top before eating.
Nutritional Value
Calories: 461 Calories: 461 Calories: 461 Calories: 461 Calories: 461 Calories: 461, Fat: 22g, Carbohydrates: 36g, Sugar: 7g, Sodium: 585mg, Protein: 21.5g, Cholesterol: 74mg

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