Crustless Chicken Pot Pie

Makes 6 servings (1 3/4 cup per serving)


  • 32 oz. low-sodium chicken broth 
  • 1 cup dried yellow lentils, rinsed 
  • 2 Tbsp. olive oil 
  • 1 medium onion, chopped finely 
  • 4 carrots, peeled, halved lengthwise, and sliced thinly 
  • 4 stalks celery, quartered lengthwise, and sliced thinly 
  • 4 cups cooked diced chicken (leftover, rotisserie, etc.) 
  • 1 Tbsp. dried parsley 
  • 1 tsp. salt 
  • ½ tsp. freshly ground black pepper 


  1. Combine chicken broth and lentils in a medium saucepan over medium-high heat and bring to a boil. Reduce heat; simmer until lentils are tender, about 40 minutes. 
  2. Remove from heat and let cool. Puree cooled lentils in a blender or food processor until smooth (you may need to work in batches).  
  3. In a large skillet over medium-high heat, heat olive oil until hot. Add onion, carrots, and celery and sauté until softened. Add lentil puree, chicken, parsley, salt, and pepper and stir to combine. 
  4. Continue to stir over medium heat until heated through, and then pour into a serving dish and enjoy!

*Meal prep tip: portion into individual servings and freeze for up to 3 months. To reheat: thaw, and then microwave, or heat in a pot on the stove.


Nutritional analysis per serving: 334 calories, 9 g fat, 32.4 g protein, 31.9 g carbohydrate (27.3 g available carbohydrate), 4.6 g fibre, 600 mg sodium. 

My Viva Servings: 2 grain, 4 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy