Chicken Not Pie

Contributing food editor Mark Bittman forgoes the high-fat crust used in traditional pot pie and serves this 30-minute meal atop brown rice, whole-grain bread, or whole-wheat fettuccine.



  • 1/4 cup olive oil, divided in half
  • 2 leeks, washed well, dried, and chopped salt and ground black pepper to taste
  • 1 cup dry white wine
  • 1 cup vegetable stock
  • 1/2 teaspoon chopped fresh thyme or tarragon
  • 2 boneless chicken breasts
  • 3 large red potatoes, cut into 1-inch cubes
  • 2 medium carrots, cut into coins
  • 225g sugar snap peas, trimmed
  • 225g asparagus, cut into 2.5cm pieces
  • 2 tablespoons freshly squeezed lemon juice



  1. Put half the oil in a large skillet on medium heat. Add leeks, salt, and pepper. Cook for five minutes.
  2. Add wine, stock, and thyme; boil one minute. Add chicken, reduce heat, cover, simmer until barely cooked (five minutes), then remove.
  3. Add potatoes. Bring to a boil, then simmer five minutes.
  4. Add carrots; cook a few minutes. The liquid should thicken; if not, turn up heat and cook a few minutes while stirring.
  5. Slowly add remaining oil while stirring. Add peas and asparagus. Cook for three minutes.
  6. Chop chicken; return to skillet with any chicken juices and the lemon. Warm through.

Serves 4


Kilojoules Per Serving: 1925

Carbs: 52g

Protein: 21g

Fat: 15g


Mark Bittman is the author of The Food Matters Cookbook. Go to markbittman.com.

Related Articles