High Protein Classic Chicken Pie

Satisfy your comfort food cravings with this High Protein Classic Chicken Pie—a hearty, wholesome twist on a timeless favorite! Packed with 500 grams of tender, golden-browned chicken breast, creamy Greek yogurt, and a medley of fresh vegetables, this pie is a protein-rich powerhouse perfect for family dinners or meal prep. A velvety filling infused with thyme and garlic and enveloped in flaky, golden puff pastry ensures every bite is bursting with flavor and texture. Ready in just over an hour, this recipe combines nutritious ingredients and a simplified cooking process, all while delivering the nostalgic warmth of a traditional chicken pie. Ideal for those seeking high-protein dinner ideas, this dish serves six and pairs beautifully with a crisp green salad or steamed greens.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 500 grams boneless chicken breast
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrots
• 2 medium celery stalk
• 150 grams frozen peas
• 2 garlic cloves
• 3 tablespoons all-purpose flour
• 500 milliliters chicken stock
• 150 milliliters milk
• 100 grams low-fat Greek yogurt
• 1 teaspoon thyme leaves
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 1 sheet puff pastry sheet
• 1 egg
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Dice the chicken breast into small, bite-sized pieces.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.

Step 4

Chop the onion, carrots, and celery into small pieces and mince the garlic.

Step 5

In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion, carrots, and celery for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.

Step 6

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes.

Step 7

Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.

Step 8

Add the milk and continue to stir until the sauce thickens slightly. Mix in the Greek yogurt for creaminess.

Step 9

Return the cooked chicken to the skillet, add the peas, thyme leaves, salt, and black pepper. Stir to combine all the ingredients. Let it simmer for 5 minutes, then remove from heat.

Step 10

Pour the chicken mixture into a pie dish.

Step 11

Roll out the puff pastry sheet and place it over the pie dish, trimming the edges if necessary and pressing them lightly to seal.

Step 12

Beat the egg with a tablespoon of water to make an egg wash. Brush this over the pastry with a pastry brush, to give the pie a golden finish.

Step 13

Cut a few slits in the pastry to allow steam to escape during baking.

Step 14

Bake the pie in the preheated oven for 20-25 minutes or until the pastry is golden brown and cooked through.

Step 15

Remove from the oven and let it cool slightly before serving.

Nutrition Facts

Serving size	2220.6 grams (2220.6g)

Amount per serving	% Daily Value*
Calories	3256

Total Fat 168.00g	215%
Saturated Fat 39.90g	200%
Polyunsaturated Fat 7.20g
Cholesterol 682mg	227%
Sodium 5750mg	250%
Total Carbohydrate 224.10g	81%
Dietary Fiber 23.30g	83%
Total Sugars 49.90g
Protein 212.00g	424%

Vitamin D 152IU	761%
Calcium 608mg	47%
Iron 17mg	96%
Potassium 3514mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 26.0%

Carbs: 27.5%