High Protein Classic Chicken Pie
Indulge in the comforting flavors of our High Protein Classic Chicken Pie, a lighter twist on the beloved traditional dish that's perfect for any occasion. Packed with tender chicken breast, nutrient-rich vegetables like carrots, celery, and peas, and a creamy yet wholesome Greek yogurt-infused filling, this recipe is both satisfying and nutritious. The velvety sauce, thickened with a touch of flour and enhanced with thyme and garlic, is enveloped in a flaky, golden puff pastry crust that’s sure to impress. This protein-rich meal is easy to prepare, with just 20 minutes of prep time, and bakes to perfection in under an hour. Perfect for a family dinner or meal prepping, this dish serves up to six and pairs wonderfully with a crisp side salad. Whether you’re looking for a hearty yet healthy comfort food or a crowd-pleasing dish, this high-protein chicken pie delivers on flavor, texture, and nourishment.
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Recipe Information
Ingredients
- 500 grams boneless chicken breast
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 medium celery stalk
- 150 grams frozen peas
- 2 garlic cloves
- 3 tablespoons all-purpose flour
- 500 milliliters chicken stock
- 150 milliliters milk
- 100 grams low-fat Greek yogurt
- 1 teaspoon thyme leaves
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 sheet puff pastry sheet
- 1 egg
- 1 tablespoon water
Instructions
Preheat your oven to 200°C (392°F).
Dice the chicken breast into small, bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
Chop the onion, carrots, and celery into small pieces and mince the garlic.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion, carrots, and celery for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes.
Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the milk and continue to stir until the sauce thickens slightly. Mix in the Greek yogurt for creaminess.
Return the cooked chicken to the skillet, add the peas, thyme leaves, salt, and black pepper. Stir to combine all the ingredients. Let it simmer for 5 minutes, then remove from heat.
Pour the chicken mixture into a pie dish.
Roll out the puff pastry sheet and place it over the pie dish, trimming the edges if necessary and pressing them lightly to seal.
Beat the egg with a tablespoon of water to make an egg wash. Brush this over the pastry with a pastry brush, to give the pie a golden finish.
Cut a few slits in the pastry to allow steam to escape during baking.
Bake the pie in the preheated oven for 20-25 minutes or until the pastry is golden brown and cooked through.
Remove from the oven and let it cool slightly before serving.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 5750 mg | 250% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 49.9 g | ||
| Protein | 212.0 g | 424% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 608 mg | 47% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3514 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
