Chicken Pot Pie: Comfort, Performance, Replenish | High-Protein Comfort Food for Athletes

Full-dish macros: 4,462 kcal | 207 g protein | 276 g carbs | 290 g fat

This is my go-to chicken pot pie when I want a comforting, nourishing, and hearty dish that fuels performance. It’s fork-friendly, indulgent, and makes enough to enjoy over multiple meals or perfect for athletes to hit critical refueling and protein needs without feeling heavy.

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Ingredients

Vegetable & Chicken Filling

1.2 lb chicken thighs, chopped bite-size (marinated 2–4 hr in garlic-lemon)

3 tsp unfiltered coconut oil (1 tsp for roux, 1 tsp for veg, 1 tsp for chicken)

3 tbsp asparagus, mid-stalk pieces

4–5 oz broccoli florets (crowns only)

1 cup thawed frozen peas & carrots

¼ small purple onion, finely diced

2 tsp fresh sage, minced

1 tsp garlic salt

½ tsp Tony Chachere’s seasoning (optional)

*¼ tsp turmeric*

⅛ tsp freshly ground black pepper

Salt to taste

Roux / Sauce

2 tbsp unsalted butter

1 tbsp unfiltered coconut oil

⅓ cup all-purpose flour (⅛ cup initial roux + ⅛ cup extra if needed + 1 tbsp dusting veggies/chicken)

*¼ tsp turmeric*

2–4 oz heavy cream (≈3 oz used)

3 oz Greek yogurt

3 tbsp finely shredded Gruyère

1 cup warm water or low-sodium chicken broth (for thinning if sauce gets too thick)

Salt to taste

Crust

2 sheets puff pastry, colder than room temperature, but slightly malleable

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Instructions

1. Cook the vegetables

Heat 2 tsp coconut oil in a 10-inch HexClad skillet over low heat. Add asparagus, broccoli, peas & carrots, onion, sage, garlic salt, Tony’s, turmeric, and black pepper. *I love turmeric in nearly all the dishes I prep for my athletes — it’s anti-inflammatory, supports joint and muscle recovery, and adds a subtle earthy warmth. If not over using your tastebuds will never taste it as it can lie seamlessly in the right dishes sure the right way. Be sure when using turmeric to always use crushed pepper and or fatty oil like coconut oil so that the body absorbs the turmeric otherwise it’ll just pass through … anyway, back to cooking!! Steam gently until vegetables are tender but still distinct (≈5 min). Lightly dust with 1 tbsp flour and toss to incorporate.

Chef’s Tip: Using the same skillet you cooked your vegetables in, you’ll then cook the chicken in the same pan, it lets the flavors from the vegetables mingle naturally. Turn off the heat for now. HexClad pans release food fond beautifully on low, making them perfect in this technique.

2. Make the roux

In a separate medium sized pot, melt butter + 1 tbsp coconut oil over low heat. Add sage and turmeric to toast briefly. Stir in ⅛ cup flour to form a soft paste; cook 1–2 min. This allows the flour to open and not taste chalky. Gradually whisk in cream + Greek yogurt until smooth. Add warm water or broth if sauce is too thick. Sauce should coat the back of a spoon and leave a clean line when you run your finger through it.

Chef tip: If the sauce feels grainy, remove from heat, whisk in a splash of water or broth, then return to low heat. Now add your vegetables and fold kindly into the pot of roux. Move off heat.

3. Cook chicken and combine

Add remaining coconut oil to the skillet used for vegetables leaving any fond behind. Add chicken and stir to pick up any flavorful bits (fond) from the pan. Simmer gently over low heat, stirring occasionally. If chicken sticks, lower heat or turn off the pan and cover — this allows the chicken to release naturally without overcooking.

4. Add roux + cheese

Pour the roux veg mix into the chicken-fond skillet and stir to combine. Remove from heat and let cool slightly (≈1 min). Stir in Gruyère in small pinches until just melted. This is your filling, Almost done! Taste and add salt if needed. Move off heat.

Chef tip: Adding cheese off-heat prevents oils from separating and keeps your filling silky and cohesive, plus gives extra protein and calories without adding extra fullness.

5. Assemble the pie

Preheat oven to 350°F (175°C). Line 7 × 7 × 2-inch round dish with first puff pastry sheet. Bake 15 min, then broil 3–5 min until dark golden brown (watch carefully not to burn but still needs to be firm before filling). Slowly! Key point slowly bc this is still pretty hot! Spoon filling into finished first crust being sure to push up get under any edges that might have flopped over. Place second puff pastry sheet on top, if using the same round I did you can for a pie look or lift the bottom crust edges gently and fold the top layer under the bottom crust. l slit 3 small vents, you will need at least one vent.

Chef’s Tip: Work slowly — this keeps the filling contained without tearing the top.

6. Bake the assembled pie

Bake at 350°F (175°C) for 20 min on lower-middle rack. Optional: Broil 3–5 min for lightly golden top. Remove from oven and rest 5 min before serving. If filling bubbles aggressively around edges, loosely tent with foil and reduce heat slightly. You want slow to minimum bubbles if any at all. The point now it cooking the crust. All the filling is already cooked!

7. Reheating leftovers

Take out the portion you’d like to enjoy and place on a plate. Cover loosely and microwave at medium power until warmed through, checking halfway.

This recipe is designed for confident home cooks, athletes, and anyone who wants fork-friendly, indulgent, and functional comfort food. It’s forgiving, teaches key techniques, and produces reliable, delicious results every time.

I truly love HexClad pans. And I definitely suggest them. Here’s a link if your interested in learning about them. And if your interested in purchasing please update from my link. I will get a small percentage from your purchase for advertising… but if you don’t want to that’s ok too! They are great pans and you should get them. Just don’t place in the dishwasher…

-Chef Noelle