Fennel & Chicken Pot Pie

Name: Fennel & Chicken Pot Pie
Prep time: 30
Cook time: 60

5 out of 5 stars (based on 8 reviews)

30 min prep

60 min total

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

There’s really nothing more comforting than a chicken pot pie. We already have a delicious traditional pot pie on the site, but there’s always room for more. With fennel, celeriac, and potato, this Fennel &...

2 large chicken breasts, 6 to 8 ounces each, cubed
2 tablespoons olive oil
½ cup potatoes, sliced (Yukon Gold or fingerlings work well)
½ cup celeriac (celery root), diced
1 fennel bulb, sliced
½ large yellow onion, diced
1 cup milk
¼ cup flour
1 recipe Whole Wheat Pie Crust or prepared pie crust.

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Nutrition Facts

Calories

565 cals

Fat

31 g

Saturated Fat

10 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

14 g

Carbohydrates

49 g

Sugar

7 g

Fiber

4 g

Protein

23 g

Sodium

363 mg

Directions

Preheat oven to 400 °F.
In a large sauté pan heat olive oil. Brown chicken in pan, about 4 minutes. It need not be fully cooked yet.
Add potatoes and celeriac and cook 3 minutes, stirring often. Next add fennel and onion and cook until vegetables begin to soften and become translucent.
Add milk to the chicken and vegetable mixture. Sprinkle in flour. Stir until flour is well incorporated and slowly simmer to thicken, the sauce should stick to the back of a wooden spoon.
Roll crust to a thickness of ¼ inch and line a medium sized baking dish, reserving a piece of crust large enough to cover the top of the pie. Dock the crust with a fork and blind bake for 15 minutes.
Add the chicken and vegetable mixture to the par-baked crust and top with the other sheet of crust, removing the excess. Cut slits in top crust to allow steam to escape.
Bake pie for 30 minutes, until crust is golden. Let cool for 10 minutes and serve

Chef Tips

Don’t feel bad about buying pre-made crust. It can make life so much easier.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society