Healthy Chicken Pot Pie Recipe

Step 1: Set oven to 200°C.

Step 2: Place chicken breasts on a baking sheet, then season with sea salt and pepper. Bake for about 20 minutes, or until the chicken is completely cooked and the juices from it run clear. Set aside, allow it to cool.

Step 3: While the chicken is cooking, mix the chicken broth and the arrowroot starch together in a bowl. Set aside.

Step 4: Set a skillet over medium-high heat and add olive oil. When the skillet is hot, toss in garlic, celery, carrots, onions and butternut squash. Stir the mixture and allow the carrots and celery to soften. Cook for about 10 minutes.

Step 5: Once the chicken breasts have cooled slightly, pull the chicken into pieces and then toss into the skillet. Add the seasonings and slowly add the chicken broth and starch mixture and stir.

Step 6: Pour in the coconut milk and peas, stir and bring the mixture to a boil. Cook for about 3-4 minutes, stir and then remove the skillet from the heat. If you would like the sauce to be a tad thicker you can add a few tablespoons of all-purpose wheat flour or arrowroot starch to the broth.

Step 7: Evenly divide the chicken mixture among individual baking tins (14.5cm x 8.4 cm x 4.7 cm) or add to a large 5-liter casserole dish.

Step 8: Fold the filo dough to cover the top of the individual tins and then use scissors to cut off the excess. If you’re using a large casserole dish, stack five sheets together, cover the casserole dish and then cut off the excess using scissors.

Step 9: To give the crust a nice golden color, beat an egg in a bowl and then brush the top of the filo dough with it.

Step 10: Place the individual pies on a baking sheet and bake in the oven for about 20 minutes, or until the top of the pot pie is golden brown and crusty.

Step 11: Serve and enjoy immediately. For weekly meal prep, you can freeze these individual tins to preserve the freshness. To reheat, you should defrost in the refrigerator and reheat in the oven at a low temperature.