Chicken Not Pie

Happy Waffle Wednesday!! 


Best breakfast of the week. Yup. Even better than all those fancy brunches. Well, minus french toasted pastries and giant pancakes. But you get my drift.


A very simple recipe for one belgian waffle, or two rectangular ones:

  • 1/3 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 3 tbsp egg whites (or one whole egg)
  • 1 tsp vanilla extract
  • 1/3 cup almond milk (or any kind of milk)


Today’s topping consisted of 1/2 cup cottage cheese, 1 tbsp peanut butter, 2 tbsp sugar-free syrup and cinnamon to taste. A cinch to whip up and completely delicious! Also, a nice break from the oatmeal and egg sandwiches I’ve been eating lately.

After yesterday’s indulgent pie recipe, I decided it was time to balance things out with a non-pie.

Chicken Not Pie


Yes, that would chicken pot pie without the pastry. The filling is actually my favourite part (well, technically, the chicken is). So consider this your “healthier” version of a homestyle favourite :)


If you don’t have any leftover poultry to use (my mom often makes this with turkey leftovers) start by boiling your chicken breasts until just cooked. I used two very big chicken breasts – around 12-14 oz all together.


While that’s going on, chop up one leek. Around two cups worth. Cook it in a greased frying pan along with 1/4 cup onions, a clove of garlic and a quarter teaspoon of dried thyme.


Potatoes! Two of ‘em. The key to any homestyle dish.


Y’all know I’m a fan of the frozen veggies. I added a 500g bag of a carrot, corn, pea and green bean mix. But you can add any veggies you like. Mushrooms, parsnip or turnip would be great too. Around 2 cups worth.

IMG_5369I also have an abnormal fear of store-bought broths. I think it’s because at one point my doctor told me I could have an allergy to monosodium glutamate (MSG) and a lot of broths have it. Turns out I just have an intolerance to certain raw fruits and veggies – but the fear stuck!


Phew. Safe :)

By now the chicken should be close to done, so just drain it and set aside to cool.


Meanwhile, mix 2 cups of the chicken broth with 1 cup low-fat milk, 3 tbsp all-purpose flour and a squirt of dijon. Whisk baby whisk! It takes around 10 minutes to get thick.


Once your hand is cramped from whisking, and your veggies are off the burner, shred the cooled chicken and combine everything into a large casserole dish.


Cover with tinfoil and bake at 375 for around 45 minutes or until potatoes are cooked.


Voila! Chicken Not Pie. Who needs pie crust or biscuits? More importantly, who has the patience to make pie crust or biscuits on a weeknight? Not this girl.


Ingredients (makes 4 servings)

  • 2 large chicken breasts (or 4 small ones, around 12-14 oz)
  • one chopped leek (around 2 cups)
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 tsp dried thyme
  • 2 potatoes, diced into small cubes (around 2 cups worth)
  • 500g bag of frozen veggies (or 2 cups veggies of choice, chopped small)
  • 2 cups chicken broth
  • 1 cup low fat milk (I used 1%)
  • 1 tsp dijon mustard
  • 3 tbsp flour
  • salt & pepper to taste


Boil chicken breasts in a large pot of water. Cook leeks, onions and garlic in a pan until soft. Add potatoes, spices and frozen vegetables. Once chicken is cooked, set aside to cool. Add broth, milk, mustard and flour to a small pot and whisk on medium-high heat until thickened. Around 10 minutes. Once chicken is cool enough to touch, shred it with your hands. Mix chicken with veggies and add to a large casserole dish and pour broth mixture over top. Cover with tinfoil and bake at 375F for around 45 minutes or until potatoes are cooked.


Even better than the warm, comforting taste are the nutritionals! Each serving has 273 calories, 3g fat, 33g carbs, and 28g protein. I ate my bowl with a side of some carrot sticks and apple slices, because I eat everything with a side of carrot sticks and apple slices.

OR, if you’re really smart, you’ll follow up your Chicken Not Pie with a piece of Fluffernutter Pie.

You know, for balance ;)

Posted on January 26, 2011, in Recipes, Waffle Wednesday and tagged , , , , . Bookmark the permalink. 13 Comments.

  1. Blogs have got me craving waffles lately- those look great!

  2. So I have recently become addicted to Waffles. Ever since you posted the slavery spinach and cheese waffle-I’m kind of addicted to savery waffles. I think in the matter of the next month I’ll have tried every waffle you have ever created bahaha (in a noncreepy way of course).

  3. FABULOUS idea!!! I havent had chicken pot pie in FORVERRRR it was never really something I grew up eating but man, that looks so good!!

  4. that waffle and pie – i mean not pie – look epic!

  5. That looks delicious! I really love pot pie filling as well. Especially the chicken and cooked carrots. I am weird. Raw carrots are so boring to me but cooked or roasted carrots are AMAZING! I also loveeeee leeks! I’m bookmarking this!

  6. title suits the recipe

  7. This looks so good! I love the time saver by not adding a crust to it.

  8. That looks awesome! I love recipes that scale down more complicated recipes- and recipes that are super adaptable, too! Your waffles always look so good it makes me question my choice of breakfast food pretty much every time. :)

  9. I like how light the belgian waffle looks! I’m aware pancakes are similar, but I really think it’s time I have a waffle maker in my life…

  10. The waffles look great, something I would eat for dinner. :-)

  1. Pingback: ..whirlwind weekend in review.. « Anna's Adventures in Health

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