Chicken Pot Roast
Slow-cooked chicken with potatoes, carrots, and herbs. 630 calories, 40g protein.
Chicken Pot Roast has 630 calories per serving, with 40g protein, 52g carbs, 22g fat, and 6g fiber. Prep 15 min, cook 60 min.
Nutrition per serving
1 serving(s)
630
Calories
40g
Protein
80% DV
52g
Carbs
19% DV
22g
Fat
28% DV
* %DV based on a 2000 calorie diet
💪 40g protein per serving.
Nutrition values are estimates based on standard ingredient data and may vary with the brands and portions you use. How we calculate nutrition.
Prep Time
15 min
Cook Time
60 min
Servings
1
Est. Cost
$4.50
Chicken Pot Roast
A slow-cooked, gluten-free comfort meal of tender chicken braised with potatoes, carrots, celery, and fragrant herbs in a rich pan gravy. Hearty and homey, it delivers 630 calories and 40g of protein per serving.
Ingredients
- 1 cup chicken breast (or bone-in thigh), cut into chunks
- 1 cup potatoes, peeled and cubed
- 1 cup carrots, sliced
- 1/2 cup celery, sliced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups low-sodium chicken broth
- 1 tbsp tomato paste
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 bay leaf
- 1 tbsp cornstarch (mixed with 2 tbsp cold water)
- Salt and black pepper, to taste
Instructions
- Pat the chicken dry and season generously with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
- Add the onion, carrots, and celery to the pot and cook 5 minutes until softened, then stir in the garlic and tomato paste for 1 minute.
- Deglaze with the chicken broth, scraping up the browned bits, and bring to a simmer.
- Return the chicken to the pot along with the potatoes, rosemary, thyme, and bay leaf. Cover and reduce heat to low.
- Braise gently for 45-50 minutes until the chicken is fall-apart tender and the potatoes are fork-soft.
- Remove the chicken and bay leaf, then whisk the cornstarch slurry into the simmering broth and cook 2-3 minutes until the gravy thickens.
- Return the chicken to the pot, taste and adjust seasoning, and serve the rich gravy spooned over the chicken and vegetables.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 630 kcal |
| Protein | 40g |
| Carbs | 52g |
| Fat | 22g |
| Fiber | 6g |
Tips
- Keep the braise at a gentle simmer, not a boil - low and slow keeps the chicken tender instead of stringy.
- For a thicker gravy, mash a few of the cooked potatoes right into the broth before adding the cornstarch slurry.
Dietary tags
What do these tags mean?
- High protein
- ≥ 25g protein per serving.
- High fiber
- ≥ 8g fiber per serving.
- Meal prep
- Stores 3+ days in the fridge or is freezer-friendly with reheat instructions.
- Low calorie
- Under 300 calories per serving.
- No cook
- No heat source required — assemble and eat.
Definitions are consistent across the site. Nutrition values are estimates based on standard U.S. database values; actual results vary by brand and portion.
🧊 Storage & Reheat
Fridge
Store in an airtight container for up to 3 days.
Freezer
Not recommended for freezing.
Reheat
Microwave 700W for 60–90 seconds, or until steaming hot throughout. Add a splash of broth or water to prevent drying.
Equipment
oven
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