Wheatless Wednesday: Chicken Not Pie

October 30, 2013
chicken not pie
Mitch Mandel

Chicken pot pie is the perfect antidote to shorter days and dropping temps, but the buttery, floury crust can you leave you feeling (and looking) heavier than you’d like. In The Runner’s World Cookbook, famous foodie Mark Bittman ditches the processed stuff for fresh potatoes, saving you time and boosting the dish’s nutritional profile in the process. This meaty mixture packs plenty of flavor on its own, but if you’re craving something heartier, try serving it over brown rice.

Chicken Not Pie
(Makes 4 Servings)
Per serving: 445 calories, 41 g carbs, 7 g fiber, 25 g protein, 16 g total fat, 2 g saturated fat, 995 mg sodium


Total time: 50 minutes

1⁄4 cup extra-virgin olive oil
2 leeks (including some of the green part), washed well, dried, and chopped
1⁄8 teaspoon salt, plus more if needed
1⁄8 teaspoon ground black pepper, plus more if needed
1 cup dry white wine or water
1 cup vegetable broth or more water
1⁄2 teaspoon chopped fresh thyme or tarragon leaves, or a good pinch of dried thyme or tarragon
2 boneless chicken breasts (6 ounces each), or 4 whole chicken tenderloins
2 or 3 large all-purpose potatoes, cut into 1" cubes
2 carrots or parsnips, cut into coins
1⁄2 pound sugar snap peas or snow peas, trimmed, or 1 cup peas (frozen are fine)
1⁄2 pound asparagus, cut into 1" pieces
2 tablespoons lemon juice
Chopped fresh parsley

1. Pour half of the oil into a large skillet over medium heat. When the oil is hot, add the leeks, salt, and pepper and cook, stirring occasionally, for 5 minutes, or until softened.Add the wine or water, broth, and herbs. Bring to a boil and let bubble for 1 or 2 minutes.

2. Add the chicken, reduce the heat to medium-low, cover, and simmer for 5 or 6 minutes, or until the meat is barely cooked through. Remove the chicken from the skillet.

3. Add the potatoes and bring to a boil. Reduce the heat so the liquid bubbles enthusiastically. Cook for 5 minutes, or until the potatoes are almost tender. Stir in the carrots or parsnips and cook for another couple of minutes. By now, the liquid should be thickening. If not, raise the heat and cook another couple of minutes, stirring to prevent the vegetables from sticking. Add the remaining oil gradually, stirring vigorously with the back of a spoon as you do so.


4. Add the peas and asparagus to the skillet. Cook, stirring occasionally, for 3 minutes, or until the vegetables are brightly colored and just tender. Chop or slice the chicken and return it to the skillet, along with any juices that have accumulated. Add the lemon juice. Warm through, then taste and adjust the seasoning. Serve in shallow bowls, garnished with parsley.

Adapted from The Runner's World Cookbook