In upstate New York, the fall is a time for “cold-weather” comfort foods, like savory stews, pot roasts and one of my favorites—chicken pot pie! Since most of my meals are eaten on the go (in between clients), I’m not usually able to take the time out that’s required to enjoy this food, but I’ve been finding ways to create healthier, faster versions of these treats to enjoy during a fast-paced day.
For the chicken pot pie, I’ve created this tuna “Pop Pie” which provides a high-protein, low-carb option to those who need a substantial snack or a lighter meal.
The 16-calorie, 5mg sodium multi-grain cakes known as “CocoPops” at Wegmans supermarkets, are made with rice, corn, wheat, and sea salt. These pop cakes make excellent platforms for all kinds of snacking options—a layer of peanut butter and raisins can satisfy a sweet tooth, or you can sprinkle with a bit of cheese, black beans and salsa for a zestier option.
For the Pop Pie, we replace the chicken with tuna (you could use canned chicken or leftover chicken, too). Dice up two hard-boiled eggs and distribute evenly over the cake with the tuna, then drizzle with hot sauce and mustard. With approximately 210 calories, you’ve put together a nutritionally balanced and satisfying snack that will give you short-term and long-term energy. Looking for more veggies? Dice up celery, carrots and radishes to sprinkle on top. Want a vegetarian option? Replace the tuna with chick peas.
If you don’t have a Wegmans near you, you can substitute rice cakes in place of the CocoPops.