Crustless Chicken Pot Pie

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


  • 4 cups 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 and simmer until lentils are tender, about 35 – 40 minutes. 
  2. Remove from heat and let cool. Purée cooled lentils in a blender or food processor until smooth (you may need to work in batches).  
  3. Heat oil in a large skillet over medium-high heat. Add onion, carrots, and celery and sauté until softened, about 6 – 8 minutes. Add lentil purée, chicken, parsley, salt, and pepper and stir to combine. 
  4. Cook, stirring, until heated through. Transfer to 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 g protein, 32 g carbohydrate (27 g available carbohydrate), 5 g fibre, 600 mg sodium

My Viva Plan® Servings: 2 grains, 4 proteins, 2 vegetables, 1 fat