
Chicken pot pie is one of my family’s favorite winter meals. It’s thick and hearty like a good stew, but with the bonus of that yummy flaky, salty crust that satisfies all the senses. What I love about being a Certified Health Coach with an Intuitive Eating approach is that I firmly believe all foods, even classic chicken pot pies, can fit within a healthy lifestyle.
I teach that there’s no such thing as “bad” foods and, unless you have an allergy or health complication, there’s no need to substitute ingredients for “healthier” alternatives. As long as you are listening to your body by feeding it food that genuinely makes you feel good – both mind and body, getting plenty of plants and whole foods, all while allowing for the flexibility to eat everything else too, you will be much healthier than if you are habitually dieting. In fact, the evidence shows that chronic dieting for weight loss is detrimental to our health. All the more reason to ditch the diet this holiday season and find peace in freedom with food.
Back to this yummy recipe! I love how rustic and simple a classic chicken pot pie is to make. Everything just goes into a large baking dish and gets topped with a single layer of crust. Nothing too fancy or complicated. And speaking of the crust, I’m sharing my husband’s family crust recipe. It’s way easier than a butter crust, and completely delivers on flakiness and flavor. If you’re new to crust making, this recipe is the perfect one to get you started.
A few things to note:
For the Crust:
For the Filling:
For the Crust:
For the Filling:
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