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Chicken Pot Pie

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Chicken Pot Pie

Course Dinner
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 412kcal



  • 1 Tablespoon olive oil
  • 1 cup red potatoes diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1/2 cup onion diced
  • 2 teaspoons garlic minced
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup frozen peas
  • 1 pound cooked chicken diced
  • 1 cup nonfat plain Greek yogurt Crust


  • 1 1/2 cups Kodiak Cakes Buttermilk Power Cakes Mix
  • 1 cup low-fat 1% milk
  • 1 egg


  • Preheat oven to 375 degrees F. Spray a 8×10-inch baking pan with nonstick cooking spray, set aside.
  • Heat oil in a large skillet over medium-high heat. Add potatoes, carrots, celery and onion. Sauté for 8-10 minutes, or until vegetables begin to soften.
  • Add garlic and season with salt and pepper. Mix in flour and chicken broth and let cook for 5 more minutes, stirring constantly.
  • Fold in peas and chicken and remove from heat. Mix in yogurt until well combined.
  • Spread mixture in an even layer in prepared pan.
  • Whisk together all crust ingredients until smooth and pour on top.
  • Bake, uncovered, for 45-50 minutes or until golden brown on top.


MFP: MFF Chicken Pot Pie
December 2020


Serving: 11ounces | Calories: 412kcal | Carbohydrates: 35.4g | Protein: 33.6g | Fat: 4.6g
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