Deconstructed Chicken Pot Pie
Servings: 5 servings
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.Print Recipe Pin Recipe
- 2 lbs (908 g) boneless skinless chicken breast
- 3 medium (250 g) carrots
- 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
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.
- This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.
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.
This Post Has 14 Comments
In what world does the prep for this take 10 minutes.
Probably a copy and paste error by me
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!
Only recommendation would be to add some fresh thyme near the end
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
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!
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…
I added BBQ vingear sauce for a bit more flavor and it saved it!
Lillie’s Q Barbeque Sauce, Tangy Tomato and Vinegar Based, 20 oz (to be specific)
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.
Is this freezable
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.
Just made this for the week! Easy and tastes great!!!! I like that I can have regular potatoes
This was gorgeous comforting food and quite filling. I will definitely make this again