Chicken pot pie is a classic dish that combines tender chicken, vegetables, and a flaky pastry crust. While it is undoubtedly delicious, it’s important to note that it can be high in calories, fat, and sodium due to the pastry crust and creamy sauce. However, there are some health and nutritional benefits associated with chicken pot pie, particularly if you make it with healthier ingredients and modifications. Here are a few potential benefits:
1. Protein: Chicken is a good source of lean protein, which is essential for building and repairing tissues, supporting immune function, and maintaining healthy skin, hair, and nails. Chicken pot pie typically includes chunks of chicken, providing a decent amount of protein.
2. Vitamins and minerals: The vegetables commonly used in chicken pot pie, such as carrots, peas, onions, and celery, can contribute to the overall nutritional value. These vegetables contain various vitamins and minerals, including vitamin A, vitamin C, vitamin K, potassium, and fiber. These nutrients are essential for maintaining proper bodily functions and supporting overall health.
3. Balanced meal: Chicken pot pie can be a complete and balanced meal when you incorporate a variety of ingredients. It typically includes a protein source (chicken), vegetables, and carbohydrates from the pastry crust. You can also add whole grains or use alternative crust options, such as a whole wheat or gluten-free crust, to increase the nutritional value.
4. Homemade control: When you prepare chicken pot pie at home, you have more control over the ingredients and can make healthier substitutions. For instance, you can opt for a lighter crust or use a lower-fat milk or yogurt-based sauce instead of a heavy cream-based sauce. This allows you to reduce the calorie and fat content while still enjoying the flavors.
It’s important to note that the overall nutritional profile of chicken pot pie can vary depending on the specific recipe and ingredients used. If you’re looking for a healthier version, consider using lean chicken breast, increasing the proportion of vegetables, using a whole wheat crust or alternative crust options, and reducing the amount of added fats and sodium. Additionally, portion control is essential to ensure that you’re not consuming excessive calories in one sitting.
Chicken Pot Pie
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)
Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper; add chicken and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Bake 30-40 minutes or until crust is golden and flaky.