A Healthy & Hearty Chicken Pot Pie Recipe from Operation Transformation.


Serves: 2

  • 200g cooked chicken left over from Sunday roast chicken 
  • 3 sticks of celery, sliced thinly 
  • 4 tsp plain flour 
  • 1 tbsp butter 
  • 300ml chicken stock 
  • 150ml low fat milk 
  • 4 carrots, peeled and sliced thinly 
  • 50g frozen peas 
  • 1/3 sheet puff pastry 
  • 200g potatoes, peeled and chopped 


  1. Steam potatoes until tender  
  2. Combine celery and flour in a bowl 
  3. Place butter in pot over medium heat until melted 
  4. Now add the celery and cook for 4 - 5 minutes until celery softens slightly 
  5. Now add the chicken stock and milk and bring to the boil 
  6. Reduce heat and allow to simmer as the sauce thickens 
  7. Add the carrots and peas and allow to simmer for 10 minutes 
  8. Add the potatoes and cooked chicken to the vegetable mixture and simmer until heated through 
  9. Place chicken and vegetable mixture into ovenproof dish and top with pastry 
  10. Crimp edges of pastry with a fork and pierce with fork to allow steam to escape  
  11. Place in oven at 200C until pastry has browned