Deconstructed Chicken Pot Pie

Deconstructed Chicken Pot Pie in meal prep dish

Deconstructed Chicken Pot Pie

Shredded chicken with peas, celery, carrots, and onions served over top of a bed of mashed potatoes. This is a deconstructed version of the traditional Chicken Pot Pie where the potatoes replace the pie crust.
PREP TIME
20 Minutes
COOK TIME
40 Minutes

Per Serving – Makes 5

496 Calories

47g C | 47g P | 13g F

How to Make Deconstructed Chicken Pot Pie

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Deconstructed Chicken Pot Pie in meal prep dish

Deconstructed Chicken Pot Pie

4.78 from 27 votes
Course: Main Dish
Cuisine: American, meal prep
Keyword: chicken, free, meal prep, under 500 calories
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 496kcal
Shredded chicken with peas, celery, carrots, and onions served over top of a bed of mashed potatoes.  This is a deconstructed version of the traditional Chicken Pot Pie where the potatoes replace the pie crust.
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Ingredients

  • 2 lbs (908 g) boneless skinless chicken breast
  • 3 medium (250 g) carrot⁣⁣s
  • 3 stalks (200 g) celery⁣⁣
  • 5 cloves (22 g) garlic
  • 1 medium (100 g) onion ⁣⁣
  • 1⅔ lb (750 g) yukon gold potatoes
  • ½ lb (227 g) frozen peas ⁣⁣
  • 32 oz (908 g) chicken broth⁣⁣
  • ¾ cup (180 g) milk⁣⁣
  • 2 tbsp (28 g) butter⁣⁣
  • 3 tbsp (24 g) cornstarch
  • 2 tbsp (30 g) cold water
  • 2 tbsp (30 g) oil ⁣⁣
  • 2 tsp (8 g) granulated chicken bouillon
  • Salt and pepper to taste ⁣⁣

Instructions

For the Potatoes⁣⁣

  • Heat a large pot of water over high heat and bring to a boil.
  • Wash and cut the potatoes into a large dice and add to the pot to boil. Boil until they have softened and are easily pierced by a fork.
  • Drain the water and add ¾ cup of milk and 2 tbsp of butter. season with salt and pepper and mash until smooth⁣⁣

For the Chicken⁣⁣ and Vegetables

  • Wash 3 stalks of celery and peel 3 carrots. Cut the carrots, celery, and onion into a small dice. Mince or grate the garlic.
  • Heat 2 Tbsp of oil in a large pot over medium high heat. Add the celery, carrots, and onions and cook until they start to develop some color. Salt them lightly at the early stage to help them cook faster. Add the garlic about 30s before you feel the vegetables are going to be finished. You don't want this to burn so you don't want to add it with the other vegetables early.
  • Add the chicken breast to the pot with 32 oz of chicken broth and 2 tsp of granulated bouillon. Bring to a boil, reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes or until the chicken has cooked through. ⁣⁣
  • Once the chicken has cooked remove it from the pot and shred thoroughly.
  • Mix 3 Tbsp of cornstarch with 2 Tbsp of cold water to a bowl and create a slurry.
  • Add ½ lb of frozen peas to the pot and bring to a boil. Add the slurry to the pot to create a loose gravy. Stir to incorporate and thicken.
  • Once the sauce has thickened, add the shredded chicken, mix and season with salt and pepper to taste.
  • NOTE: Your sauce may require you to add more cornstarch to thicken or even more liquid to create enough of a sauce. The amount of liquid remaining in your pot after you boil the chicken can depend on how much water was boiled off during the cooking process. If you have an ill fitting lid that may lead to more water loss. If you feel that 3 tbsp of cornstarch won't be enough to thicken the amount of liquid you have, you can either boil some of the liquid off, or use more cornstarch.

Plating

  • This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.

Nutrition

Calories: 496kcal | Carbohydrates: 47g | Protein: 47g | Fat: 13g

NUTRITIONAL INFO FOR THE Deconstructed Chicken Pot Pie

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
233.92g
Protein
235.53g
Fat
66.9g
Calories
2479.9 cals

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This Post Has 16 Comments

  1. Fade Hearing

    In what world does the prep for this take 10 minutes.

  2. Erika

    4 stars
    Overall a tasty and filling meal. The prep took me about an hour but this is the first time I’ve made it. Although the mashed potatoes made about 5 portions, it seems like I got 7-8 of the chicken using 2 lbs of meat but that could vary based on appetite. Would make again!

  3. Stephen

    5 stars
    Delicious recipe!

    Only recommendation would be to add some fresh thyme near the end

  4. Ed Wilhelm

    5 stars
    Amazing meal, but cronometer imported this and is showing 900 calories for a serving. Seems to be a recurring theme on these recipes, doesn’t stop me from eating/enjoying them I just adjust based on what cronometer says to be safe but wonder where you get your counts from. Anyways love it

    1. Tessa

      I did the same in MyFitnessPal and realized it interpreted the chicken broth as chicken thighs, giving me a calorie total of 850 calories per meal. Once I adjusted that each meal came to 510 calories!

      1. Sabrina

        Yeah, MFP seems to have a hard time with “chicken broth” when importing a recipe. It’s weird. No, a cup of chicken broth does NOT have 683 calories…

  5. Ramar Jones

    4 stars
    I added BBQ vingear sauce for a bit more flavor and it saved it!

    1. Ramar Jones

      Lillie’s Q Barbeque Sauce, Tangy Tomato and Vinegar Based, 20 oz (to be specific)

  6. ryan stephenson

    5 stars
    Easy. Prep took longer because I’m a slow dicer, and I need to get my onions perfect. To the broth I added onion powder, paprika, dried thyme and dried parsley. I had mushroom bouillon instead of chicken so used that. Nothing technical here in this recipe. It tastes amazing, is filling, and would highly recommend! Next time, I’ll do 1lb chicken breast and 1lb thighs.

  7. Pete Buckingham

    Is this freezable

    1. Joakim

      Aye, works like a charm! Just thaw it up in fridge during the night/morning and microwave it to lunch

  8. pudgypigeon

    5 stars
    Great recipe. I’ve made it two weeks in a row because we liked it so much. Next time, I’m going to try throwing the potatoes in with the stock and cook it all like a stew–not because the original recipe is bad, but because I’m ✨lazy✨

    Thank you once again to our Mayor.

  9. Ralph

    5 stars
    Just made this for the week! Easy and tastes great!!!! I like that I can have regular potatoes

  10. Gail HERRIDGE

    5 stars
    This was gorgeous comforting food and quite filling. I will definitely make this again

  11. Robert

    Just a note, your Youtube video for this recipe calls for 200G of onion and here the recipe calls for 100G

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