Macro-Friendly Chicken Pot Pie Recipe: A Healthy Twist on a Classic Comfort Food

Are you counting macros but craving something with a crust like a delicious chicken pot pie?! Well, look no further. Here is the recipe for you! I've been making these pot pies for my son and freezing them, but I wanted to eat them, too, so I tweaked the recipe I was using and came up with something super delicious and easy to eat within my macros for the day even during a deficit! Just watch how easy it is to make!

Found in this video:
Small Pie Tins: https://amzn.to/3J2qeiv
Pie Crust Cover: https://amzn.to/3iRQEZF
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MACRO FRIENDLY CHICKEN POT PIE RECIPE
483 Calories: 38g Carbs / 21g Fat / 30g Protein
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Pie Crust
INGREDIENTS:
3 cups AP Flour
1 cup unsalted butter
1 tsp salt
1 egg
1 tsp vinegar
water

DIRECTIONS:
1. Cut in the butter to the flour & salt until it resembles sand.
2. Add the egg & vinegar to a measuring cup and then add water until it reaches 1 cup.
3. Mix the wet ingredients into the dry until you get a dough. Try not to overmix.
4. Measure the weight of the pie crust in grams and divide by 24 to get one serving of pie crust to top your chicken pot pie with later. Create 6 balls that are about 35 grams, and put them on a plate. Wrap it in cellophane and place in the fridge to firm up and rest.
5. When ready to top your pie, roll out each individual ball to a little larger than the pie dish (or roll one large ball with 6 servings in it out larger than your pie dish).

Chicken Filling
INGREDIENTS:
1 cup carrot, chopped
1 cup frozen peas
1/2 cup celery, chopped
1/3 cup onion, chopped
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder
2 cups broth
3/4 cup milk
16 oz cooked chicken breast, cubed or shredded
1 tbsp butter, unsalted
1 tbsp AP flour

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Meanwhile, combine carrots, peas, and celery in a saucepan with the chicken broth. Bring to a boil and boil for 10-15 minutes. Drain and reserve the broth. Stir the chicken into the vegetable mix.
3. Cook the onions with melted butter in the saucepan over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously. Add pepper, salt, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick (but not too thick or it won’t settle into the pie). Remove from heat.
4. Spread the chicken mixture evenly inside each small pie tin or into one large pie dish. Pour hot broth mixture over the chicken, and cover with the top crust, pinching the edges into the rim of the pie plate.
5. Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.
6. Cool for 10 minutes before cutting.
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ORIGINAL RECIPE:
Servings: 6
Calories: 512 kcal

INGREDIENTS:
2 cups cooked and shredded chicken
1 cup sliced carrots
1 cup frozen peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup flour
¼ teaspoon black pepper
½ teaspoon salt (or to taste)
¼ teaspoon garlic powder
2 cups chicken broth
¾ cup milk
2 nine-inch unbaked pie crusts
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