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Easy Lightened Up Chicken Pot Pie:


🍴 1 medium onion

🍴 3 stalks celery

🍴 5 Tbsp Butter (divided) (can use less to make lighter)

🍴 1 cup shiitake mushrooms

🍴 1 cup frozen peas and carrots

🍴 3 cloves fresh garlic

🍴 3 Tbsp all purpose flour

🍴 1 cup milk

🍴 1 cup chicken stock

🍴 1 Tbsp fresh rosemary (dried works too)

🍴 1/2 Tbsp dried thyme

🍴 1/2 Tbsp garlic powder

🍴 1/2 Tbsp onion powder

🍴 salt and pepper to taste (note all my spices are measured by eye and I believe are just a preference- add what your heart desires)

🍴 2 cups shredded chicken

🍴 1 puff pastry sheet thawed

🍴 1 egg

🍴 fresh parsley for topping


1️⃣ Preheat oven to 400.

2️⃣ Dice onion, celery, and mushroom.

3️⃣ Sauté 3 Tbsp of butter over medium high heat with onion and celery until tender.

3️⃣ Mince garlic. Add mushrooms, garlic, frozen peas and carrots to pan. Sauté until all tender and garlic is fragrant. Add chopped rosemary.

4️⃣ Add flour and milk to pan. Stirring until thick.

5️⃣ Next add remaining butter, dried herbs, spices and chicken stock. Stir. Season and taste.

6️⃣ Add shredded chicken. Stir until warmed through.

7️⃣ Pour mixture into greased 8x8 baking dish.

8️⃣ Unroll thawed puff pastry. Cut slits to let steam out and tuck into corners.

9️⃣ Mix egg with 1 Tbsp water until blended and brush on top of pastry. Sprinkle with salt.

🔟 Bake at 400 for 25-30 until golden brown. Let cool for 20 min. Top with chopped parsley and enjoy!





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