Amidst the joy and adjustments of new parenthood, finding time to cook nutritious meals can be challenging. That's where meal prep becomes a true lifesaver.

Meal prep offers an invaluable solution to the time constraints and exhaustion often experienced by new parents. By dedicating a few hours to preparing meals in advance, you can ensure that your family receives the nourishment they need while minimizing stress and maximizing efficiency.

Chicken Pot Pie is a perfect choice for postpartum meal prep. Packed with protein, vegetables, and comforting flavors, it provides a balanced and hearty option for the whole family. Chicken is an excellent source of protein, especially in postpartum as it contains both Vitamin B12 and iron. Additionally, this is a perfect recipe to use some of the chicken bone broth I’ve made before for this series.

This is an excellent dish that provides comfort and nourishment. It’s also perfect to take to a new mom! Here's a simple recipe for Chicken Pot Pie to get you started:

Chicken Pot Pie

Ingredients

1 box of frozen pre-made pie dough (2 disks)

2 chicken breasts, cooked and cubed*

6 Tbsp unsalted butter

1 medium yellow onion, (1 cup chopped)

3 medium carrots, thinly sliced (1 cup)

1 zucchini, seeds scooped, thinly sliced (1 cup)

3 garlic cloves, minced

⅓ cup all-purpose flour

2 cups chicken bone broth

½ cup whole milk

2 tsp sea salt

¼ tsp black pepper, plus more to garnish

1 cup frozen peas, do not thaw

Instructions

1. Preheat oven to 425 degrees Fahrenheit.

2. In a large pot, melt the butter and add the diced onions and carrots. Sauté about 10 minutes over medium heat until soft.

3. Add sliced zucchini and minced garlic and saute another 5 minutes until zucchini are softened.

4. Add the flour and stir constantly for 2 minutes. Next, add chicken bone broth and milk then bring to a simmer and cook until mixture becomes a thick gravy consistency. Add the salt and pepper to the pot, or season to taste.

5. Add the cooked chicken and frozen peas. Stir to combine then remove from heat and cool slightly while you unroll the crusts. Carefully transfer one crust into a 9” pie dish. Spoon the pie filling over the bottom crust.

6. Unroll the second disk of pie dough and place over the chicken filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut a small X in the top to allow steam to escape.

7. Bake at 425 for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield out of a sheet of foil and place that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

   preparation notes

   *For the chicken, you can absolutely use a rotisserie chicken as a tasty shortcut. While I haven’t tried it with rotisserie chicken, I would probably use the whole chicken for this recipe. If you are using the two chicken breasts, I cover them with equal amounts of salt, pepper, smoky paprika, and garlic powder and then cook them in the oven until their internal temperature reaches 165 degrees Fahrenheit.

   *As with so many of my other recipes, use what you have in your vegetable drawer! I had green onions and some roasted sweet potatoes that I added. This would also be excellent with mushrooms and celery, in addition to the above veggies.

Andrea Yates at Caring for You Doula is a postpartum doula based in Hoboken, NJ, serving families across northern NJ- Hudson, Essex, Bergen, and Union Counties. She is passionate about nutrition for new moms, the postpartum period, and helping parents navigate this time with confidence and ease. Contact her today to set up a free consultation on how she can help care for you and your family during this amazing time.