Chicken pot pie is a comforting dish enjoyed by both kids and adults. Making the pie shell and crust, however, can be difficult and time consuming. This one-pot meal is simple, quick and since it’s only one pot, is easy to clean up!
For even more convenience, use frozen, diced onions and carrots along with the peas.
- 1 large onion, diced
- 2 medium carrots, diced
- 3 tablespoons flour
- 4 cups reduced sodium chicken broth
- 2 cups 2% milk
- 350g (approx. 1 to 1-1/2 cups) chicken, cut into small pieces
- 250g (2-1/2 cups) uncooked pasta of your choice, whole wheat or white
- 1-½ cups frozen peas (or corn)
- Melt the butter in a large saucepan.
- Add the onion and carrots, and cook for 5 minutes.
- Add the flour and stir for 2 minutes, ensuring the vegetables are coated.
- Add the stock and milk and bring to a simmer.
- Add the chicken and allow to poach at a simmer for 10 minutes.
- Add the frozen peas and cook for 2 minutes to ensure the peas are heated through.
- Season with salt and pepper.
Although this recipe is for chicken pot pie, the chicken and broth can easily be swapped out for tofu and veggie broth to make it a vegetarian dish.
Nutritional Information (per serving): 300 calories, 291mg sodium, 39g carbohydrates, 19g protein, 8g fat (2g saturated fat, 0g trans fat, 6g unsaturated fat), 9g sugar, 5g fibre
Recipe adapted from www.mykidslickthebowl.com/comforting-creamy-chicken-pasta-soup/ and approved by Emma Minden, Registered Dietitian, Wholesome Kids Catering.