Introducing Angela Nilsen’s incredible take on the classic chicken pot pie – a true masterpiece of flavor and nutrition. With her ingenious redesign, she has transformed this popular dish into a guilt-free treat. Not only is this recipe absolutely delicious, but it is also incredibly healthy and will ensure your well-being without compromising on taste. Angela’s expertise shines through as she showcases the perfect harmony of wholesome ingredients, resulting in a chicken pot pie that is as nutritious as it is delicious. Treat yourself to this amazing twist on a classic and enjoy every divine bite!
- 450 ml chicken stock, from one cube (I use Kallo, organic)
- 100 ml white wine
- 2 cloves of garlic, finely chopped
- 3 sprigs of thyme
- 1 tarragon sprig, plus 1 tablespoon chopped tarragon leaves
- 225g carrots, cut into strips
- 4 skinless chicken breasts, 500g total weight
- 225g leek, sliced
- 2 tbsp cornstarch mixed with 2 tbsp water
- 3 tbsp crème fraîche
- 1 heaped teaspoon Dijon mustard
- 1 heaped tablespoon chopped flat-leaf or curly parsley
- 70 g filo dough (I used three 39 x 30 cm sheets)
- 1 tbsp rapeseed oil
- Pour the broth and wine into a large, wide roasting pan.
- Add garlic, thyme, tarragon sprig and carrots.
- Bring to a boil, then reduce heat and simmer for 3 minutes.
- Place the chicken in the broth, grind some pepper over it, cover and simmer for 5 minutes.
- Scatter the leek slices over the chicken, cover again and simmer gently for another 10 minutes.
- Remove from the heat and let the chicken rest in the broth for about 15 minutes.
- Strain the broth into a jug – there should be 500ml left (if not, top up with water).
- Place the chicken and vegetables in a 1.5 liter pie dish, discarding the herb sprigs.
- Pour the broth back into the roasting pan.
- Slowly pour in the cornstarch mixture.
- Place the pot back on the stove and bring to the boil, stirring constantly, until the mixture has thickened.
- Remove from heat and stir in crème fraîche, mustard, chopped tarragon and parsley.
- Preheat oven to 200°C/180°C fan/gas 6.
- Tear or cut the chicken into rough pieces.
- Pour the sauce over the chicken mixture and stir to combine.
- Cut each filo sheet into 4 squares or rectangles.
- Place them on top of the filling, brushing each leaf with a little oil.
- Slightly scrunch up the filo so it doesn’t lie completely flat.
- Tuck the edges into the sides of the mold or place them on the edges if the mold has a border.
- Grind some pepper over it and place the mold on a baking tray.
- Bake for 20-25 minutes until the dough is golden brown and the sauce is bubbling.
- Serve immediately.
Equipment and tools
To make this ultimate makeover chicken cake you will need the following equipment and tools:
- Big pot
- measuring cup
- Press garlic or chop the garlic cloves finely
- Thyme sprigs
- Tarragon branch
- Vegetable peeler or knife for carrots
- Cutting knife or vegetable peeler for leeks
- mixing bowl
- Pastry brush
- Baking dish or cake pan
This ultimate makeover chicken pot pie contains the following allergens:
- Milk (Crème fraîche)
Storage and leftovers
If you have leftovers from this ultimate makeover chicken pot pie, be sure to store them properly to preserve freshness. Here are some tips:
- Cool cake to room temperature before storing.
- Transfer the leftovers to an airtight container.
- Store leftovers in the refrigerator for up to 3 days.
- To reheat, place the cake in a preheated 350°F (180°C) oven for 15-20 minutes or until heated through.
Health Benefits of The Ultimate Makeover: Chicken Pie
Chicken pot pie may not always be associated with health and nutrition, but this ultimate reinterpretation of the classic dish offers a delicious blend of flavors while providing multiple health benefits. With ingredients like chicken, carrots, leeks and filo pastry, this recipe offers a balanced meal full of nutrients.
1. Rich in protein
Chicken is a fantastic source of lean protein and provides all nine essential amino acids necessary for growth and repair. Protein is essential for building muscle, boosting metabolism and maintaining a healthy immune system.
2. Little fat
This chicken pot pie recipe uses skinless chicken breast and filo pastry instead of traditional puff pastry, significantly reducing the overall fat content. By choosing leaner cuts of meat and healthier alternatives to shortbread, you can enjoy a guilt-free treat without compromising on taste.
3. Rich in vitamins and minerals
Incorporating carrots and leeks into this recipe provides a nutritious kick. Carrots are rich in beta-carotene, a precursor to vitamin A, which supports healthy vision, skin and immune function. Leek contains vitamins A, C and K as well as minerals such as iron, manganese and folic acid and thus contributes to general well-being.
4. Rich in antioxidants
The use of garlic, thyme and tarragon in this chicken pot pie not only provides a more intense flavor but also provides powerful antioxidant properties. Antioxidants protect the body from harmful free radicals, reducing the risk of inflammation and chronic disease.
5. Gut friendly
The addition of crème fraîche can contribute to healthy intestinal health. Fermented dairy products like crème fraîche contain probiotics, beneficial bacteria that support digestive health and improve nutrient absorption.
6. Heart healthy
Canola oil, used to bake the cake in this recipe, is rich in monounsaturated fats, which may help lower bad cholesterol and reduce the risk of heart disease.
By making small changes to traditional recipes, like using lean proteins, vegetables, and healthier cooking methods, you can transform classic dishes into nutritious meals. This ultimate chicken pot pie makeover shows that eating healthy doesn’t mean sacrificing taste.