Kale and Chicken Pot Pie
by Christine Pittman
Craving some delicious comfort food? Try this Kale and Chicken Pot Pie for a hearty, easy, and healthy recipe that is prepped in 15 minutes!
Everyone knows that classic chicken pot pie is filling, rich, and comfort food at its finest. I grew up eating chicken pot pie all Winter long and was craving some a few weeks ago. Not always the healthiest, but delicious. So I wanted to amp up the classic recipe with some healthier choices for my family so we added some kale and peas, too. This recipe is pretty simple too with just some seasonings, vegetables, and store bought crust for the topping. We ate this for dinner then packed up the rest for lunch the next day. Using a Thermos keeps this dish warm until lunchtime. Pack the pastry top in a separate container to top off the dish before eating.
Nutrition Tip: One cup of kale provides more than 100% of the recommended daily amount of vitamins This A and K.
Key ingredients for Kale and Chicken Pot Pie
Onion– onions are a staple in many recipes. Perfect to add flavor and also loaded with Vitamins and other benefits.
Kale– kale cooks down perfectly in this recipe ad is such a great power food to add to your diet. Kale is high in Omega-3 fats, Vitamins, and fiber.
Chicken– you can use leftover chicken, rotisserie, or cook it up in some chicken broth. Chicken is a great source of protein and has many health benefits.
Peas– high in Iron, Zinc, fiber, Vitamin C, and potassium. Peas add great texture and flavor is this pot pie recipe.
Store Bought Pie Crust- of course you can make your own, but we like to keep it easy with store bought pie crust for the topping.
How to make this Kale and Chicken Pot Pie
First start by heating the butter over medium heat in large pot until melted. Add the onions and cook, stirring occasionally, for about 5 minutes, or until translucent.
Then add the kale and cook 3 minutes, or until wilted. Sprinkle vegetables with flour and stir. Slowly add in the milk while stirring. Bring to a boil, reduce the heat to a simmer and add the chicken, peas, mustard, thyme, garlic powder and salt. Stir occasionally until heated through.
Meanwhile, unroll pie crust and cut into 3-inch rounds. Spray baking sheet with nonstick cooking spray and place rounds on pan. Whisk egg and water in small bowl and brush top of rounds.
Bake pie rounds 9 minutes, or until golden brown. Brush again with the egg mixture. Let cool.
Ladle the chicken stew into thermos. Wrap pastry circles in plastic wrap to be packed in lunchbox alongside stew and placed on top before eating. Or serve hot right away!
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Kale and Chicken Pot Pie
Equipment
Ingredients
- 1 store-bought refrigerated 9” rolled pie crust
- 3 tablespoons unsalted butter
- 1/2 RealSweet® sweet 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
Instructions
- Follow pie crust instructions for letting crust rest before using. Preheat oven to 400°F.
- 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.
- Meanwhile, unroll pie crust and cut into 3-inch rounds.
- Spray baking sheet with nonstick cooking spray and place rounds on pan. Whisk egg and water in small bowl and brush top of rounds.
- Bake pie rounds 9 minutes, or until golden brown. Brush again with egg mixture. Let cool.
- Ladle chicken stew into thermos. Wrap pastry circles in plastic wrap to be packed in lunchbox alongside stew and placed on top before eating.
