Healthy Chicken Pot Pie

Updated: Apr 26

A healthy twist on the classic recipe loved by so many! Enjoy it guilt-free, without all the heavy cream and super full feeling afterwards.


Recipe

Yield: 4 servings

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 1 hour


NUTRITION INFORMATION

Serving Size: 1 (of 4) Amount Per Serving: 335 Calories

Ingredients:

2 tablespoons extra-virgin olive oil, divided

10 ounces baby bella mushrooms

1 small onion, chopped

½ cup diced celery (about 1 large stalk)

2 cups frozen mixed veggies (peas, carrots, pearl onions, green beans)

1 1/2 teaspoons garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup whole wheat flour

2 cups Unsweetened Almond milk

1 package organic chicken, cut into small cubes

-toss chicken with 1 tbsp whole wheat flour, salt and pepper before cooking

1 tablespoon chopped fresh thyme

1 box prepared whole wheat pie crust (2 crusts per box)

1 organic egg, lightly beaten with 1 tablespoon water to create an egg wash


Instructions:

1. Preheat the oven to 425 F. Lightly coat a 9-inch pie dish with extra virgin olive oil spray. Set aside.


2. Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add half the oil to the pan. While heating, toss cubed chicken pieces in flour, salt and pepper. Once hot, add the chicken to the pan and cook until browned, about 12 minutes. Remove chicken from pan and set aside.


3. Add remaining oil to pan, and add mushrooms and onions- cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally.


4. Add the veggies to the pan, celery, garlic powder, salt and pepper. Cook until the mushrooms have browned more deeply and the veggies begin to soften, about 3 additional minutes.


5. Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the cooked chicken and thyme.


6. Prepare a pie dish with a crust lining the bottom and scoop in the chicken mixture. Place the second piece of pie dough on top to cover the dish and gently press the dough onto the sides of the dish so they stick together. Take a knife and make 4 slits in the crust, then brush the top with the egg wash.


7. Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.

*The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). Add the crust just before baking.

*This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.

*To make the recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken. The pot pie will still be delicious and hearty.


With love,

Brie

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