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• Whole wheat-crusted chicken pot pie with kale, butternut squash, and fresh herbs

I really hate wasting food, so every now and then (especially during the holidays) I go through my fridge and use up vegetables and meats that are about to go bad in a one-pot-type meal. This is a delicious and healthy chicken pot pie recipe that I developed one year to do just that. But, it turned out so tasty that it’s become a winter staple in my house. I highly recommend making homemade stock—it adds so much flavor and depth—but you can also use packaged broth and pre-cooked meat, like a rotisserie chicken. <br /> <br />The herbed, whole wheat crust turns out flaky every time and is healthier than regular, white flour crust, making this a great start-of-the-year comfort food with less guilt. <br /> <br />I really love the combination of shredded, boiled chicken breasts, kale, and butternut squash. But since this recipe is to help you clean out your fridge, feel free to vary some of the ingredients, depending what you have lying around. Here are some substitution ideas: <br /> <br />Chicken: Turkey, pulled pork, cooked sausage, or any tender leftover meat. <br />Squash: Sweet potatoes, regular potatoes, pumpkin <br />Kale: Swiss chard (leaves only), spinach (add after cooking the squash), collard greens, or any hearty greens <br />Herbs: Feel free to throw in any finely chopped fresh herbs! Just keep it under 2 tablespoons and take it easy on the marjoram. <br /> <br />Additionally, you can use chopped leeks instead of the onions, and jalapeños or other hot peppers like Anaheim instead of serrano. And try not to skip the peas! They add a delicate sweetness that really complements the bitterness of the greens.

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