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+ servings

Kale and Chicken Pot Pie

Christine PittmanChristine Pittman
The classic Chicken Pot Pie gets a healthy makeover with this easy recipe prepped in 15 minutes!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Lunchbox Ideas
Servings 8 servings
Calories 332 kcal

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.

Nutrition

Calories: 332kcalCarbohydrates: 26gProtein: 17gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 345mgPotassium: 527mgFiber: 2gSugar: 8gVitamin A: 3940IUVitamin C: 49mgCalcium: 222mgIron: 2mg
Keyword kale, Kale and Chicken Pot Pie, lunch, pot pie
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