Chicken pot pies are a classic comfort food that pair well with so many sides.
There is nothing not to love about a chicken pot pie, including its flaky crust, cheese-filled filling, and savoury gravy.
Let’s look at some delicious options for serving alongside the chicken pot pie.
This dish is both crunchy & refreshing. A light serving of crisp vegetables cuts through the creamy richness of a chicken pot pie.
All you need to do is chop up some broccoli, carrots,cauliflower, celery, & cucumber and arrange it on a nice platter.
Then, place a dollop of plain Greek yoghurt in the centre of the platter.
The secret ingredient to these delicious potatoes here is sour cream, which adds richness and helps balance out the saltiness of the chicken pot pie filling.
Plus, it gives the mash a nice tanginess. You could easily substitute regular milk for the heavy cream if you prefer.
Simply peel and cube the sweet potatoes. Then place them in a large saucepan and cover them with water.
Bring the water to a boil over medium heat and cook the sweet potatoes until tender, about 15 minutes.
Drain and add the butter and stir to coat the potatoes evenly.
Mash the potatoes with a fork or masher until they reach desired consistency. Stir in the sour cream and season with pepper. Serve immediately with your pie.
This healthy version of macaroni and cheese features cauliflower noodles instead of regular pasta.
All you need are four ingredients: cauliflower florets, heavy cream, Parmesan cheese and cheddar cheese.
The dish takes about 15 minutes to make and it tastes great served warm or cold.
It can be made ahead of time and refrigerated overnight before being reheated.
Preheat the oven to 350 degrees F. Line a 9 x 13 inch baking sheet with parchment paper.
Place the cauliflower florets in a food processor and pulse until they resemble rice noodles.
Transfer the cauliflower mixture to a bowl and add the heavy cream, Parmesan and cheddar cheeses.
Toss to combine. Spread the mixture onto the prepared baking sheet and bake for 20 minutes.
Remove from the oven and allow to cool slightly. Cut into squares and serve.
Spinach is sauteed in olive oil with shallots and sprinkled over toasted pine nuts.
Serve it alongside your chicken pot pie as a healthy side.
This recipe for simple salad with lemon dressing uses ingredients you probably already have in your kitchen.
- 1 bunch arugula
- 2 cups baby spinach leaves
- 4 radishes, thinly sliced
- 4 cherry tomatoes, cut into halves
- Lemon Vinaigrette Ingredients:
- 3 tablespoons extra virgin olive oil
- Juice of 2 lemons
- 2 teaspoons honey
- Salt and pepper to taste
In a large bowl toss together arugula, spinach, radishes, and cherry tomatoes.
In a small jar combine olive oil, juice of one lemon, honey, salt, and pepper. Shake well to mix. Drizzle over salad and serve immediately.
The perfect accompaniment to your southern chicken pie and this recipe makes enough cornbread to serve 10 people.
- 1 cup yellow cornmeal
- 2 cups self-rising flour
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1 egg
Preheat the oven to 450 degrees F. Grease a 9×13 inch pan. In a large bowl combine the dry ingredients; add the wet ingredients and mix well.
Pour batter into the prepared pan and bake for 15 minutes. Reduce heat to 350 degrees F.
and continue cooking until golden brown, about 25 minutes longer. Cool completely before cutting into squares.
Toss roasted asparagus with browned butter, soy sauce and a splash balsamic vinegar for a super easy side that’s big on flavour!
Mash up some potatoes. Add cream. Season with salt and pepper.
For best results, use Yukon Gold potatoes, and don’t forget to mash them thoroughly.
This recipe calls for 2 pounds of potato, but you’ll probably want to double it.
If you’re making this dish ahead of time, make sure to let the potatoes sit out overnight. They’re much easier to work with this way.
This recipe is inspired by a restaurant in New York City called Lidia’s Table.
They serve it with chicken pot pies. To make the dish even easier, use frozen green beans.
To roast the vegetables, place them on a baking sheet lined with parchment paper.
Drizzle olive oil over the tops of the veggies and sprinkle some salt.
Bake at 400 degrees F for about 30 minutes, turning once halfway through, until tender.
Corn on the cob works really well with pies. Boil the corn and have it plain, or add some flavourings like butter, salt, pepper, garlic powder, and/or cayenne pepper.
Top off the corn with some herbs and spices, such as basil, thyme, oregano, rosemary, parsley, sage, or even chilli flakes. Then serve it up alongside the pie.
This dish uses potatoes, carrots, onions, broccoli, cauliflower, garlic, rosemary, thyme, olive oil, butter, and chicken broth.
You’ll roast everything together — no boiling required. Then you’ll add a layer of cheese and bake the whole thing for about 45 minutes.
When it’s done, you’ve got yourself a beautiful, healthy meal that tastes great.
This recipe keeps it simple and surprisingly goes well with chicken pot pie providing a delicious contrast between sweet and savoury.
You can always swap out whatever fruits you have or try to stick to seasonal ingredients.
You can make this dish year round, but we recommend making it during the fall and winter months.
Sweet potatoes are often paired with Thanksgiving dinner, but they make a great side dish too.
All you have to do is combine sweet potatoes with herby, garlicky butter, and a touch of cheese to bring out their flavour even more.
They’re perfect with chicken pot pie, but you could also serve them alongside roasted pork chops or grilled steak.
This recipe makes enough dressing for four salads. You can use it to dress up simple lettuce leaves or make it into a refreshing side dish.
This salad is easy to prepare and makes a nutritious accompaniment to chicken pot pie
- 1/2 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- 4 cups mixed greens
In a small bowl whisk together the olive oil, lemon juice, and vinegar. Season with salt and pepper to taste.
Toss with the greens just before serving. Garnish with additional lemon slices and serve immediately.
This recipe combines broccoli slaw with feta cheese, olives, tomatoes, cucumbers and red onion. This salad goes great with grilled chicken or fish.
- 1 head of broccoli, cut into florets
- 2 cups of broccoli slaw
- 3/4 cup crumbled feta cheese
- 1/4 cup sliced black olives
- 1 small tomato, diced
- Mix together and serve with your chicken pot pie.
This wilted kale salad is quick, easy, and delicious. It takes just minutes to prep and cook, and it tastes even better the next day. If you like bacon, you’ll love this dish.
- 1 bunch Lacinato kale leaves
- 2 slices thick-cut smoked bacon, cut into small pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- Cooking spray
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl toss together the kale, bacon, olive oil, and vinegar.
Season the mixture with salt and pepper to season. Spread the kale evenly over the prepared pan.
Bake until crispy, about 15 minutes. Remove from the oven and let cool slightly. Sprinkle with additional salt and pepper if desired.
This recipe includes a few ingredients that are easy to find in most kitchens, such as garlic powder, parmesan cheese, and butter.
You can use whatever type of pasta you like best, but I recommend whole wheat because it adds flavour and texture to the dish.
If you want to make this vegetarian, just omit the chicken broth and add vegetable stock instead.
- 2 cups uncooked basmati rice
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1 3/4 cups chicken broth
Combine all the ingredients except the chicken broth in a medium saucepan. Stir well. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer until the liquid has been absorbed, about 20 minutes.
Add the chicken broth and stir well. Cook covered over low heat for 10 more minutes. Let stand, covered, for 5 minutes. Fluff with a fork and serve hot.
To add a bit of sweetness and colour to your chicken pot pie you could serve it with some roasted carrots and parsnips.
These are simple enough to prepare and will complement the dish perfectly.
Preparing these carrots and parsnips is simply a case of cooking them in brown sugar, butter and herbs.
They also have a hint of rosemary and thyme which makes them even more delicious, perfect for roasting alongside your roast dinners too.
Frequently Asked Questions
Can You Eat Cold Sides With Pot Pie?
Yes, cold side dishes complement pot pie really well providing a unique contrast
Is Chicken Pot Pie Low Calorie?
That depends what recipes you use but there are lots of recipes online that are super healthy that you can add nutritious sides to.
Chicken Pot Pie is a great comfort food with a plethora of dishes to serve with it. Happy cooking !