Chicken Pot Pie Healthy Choice
Delight in the comforting flavors of a classic dish with a nutritious twist in this Chicken Pot Pie Healthy Choice recipe. Packed with tender chunks of chicken breast, vibrant vegetables like carrots, peas, and celery, and a creamy, herbaceous filling made with low-sodium chicken broth and almond milk, this dish is lighter without sacrificing flavor. Nestled under a flaky whole-wheat crust, this wholesome, health-conscious version of the beloved pot pie is brushed with a golden egg wash for irresistible appeal. Ready in just an hour, this recipe is perfect for a family dinner or meal prep, serving six satisfying portions. Garnish with fresh parsley for a vibrant finish, and savor guilt-free comfort food at its finest!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 cup frozen peas
- 1 cup baby red potatoes, diced
- 2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk or low-fat milk
- 3 tablespoons whole-wheat flour
- 1 teaspoon thyme leaves
- 1 tablespoon parsley, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet store-bought or homemade whole-wheat pie crust
- 1 large egg, beaten (for brushing)
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large skillet over medium heat.
Cut the chicken breasts into small cubes, season with half the salt and pepper, and cook in the skillet until no longer pink, about 5-7 minutes. Remove and set aside.
In the same skillet, add the diced onion, carrots, celery, and diced baby potatoes. Sauté for 5-7 minutes until softened.
Stir in the thyme leaves and sprinkle the vegetables with whole-wheat flour, stirring constantly for about 1 minute to cook out the raw flavor of the flour.
Slowly add low-sodium chicken broth and almond milk, whisking constantly to prevent lumps. Cook for 2-3 minutes until the mixture thickens into a creamy sauce.
Add the cooked chicken, frozen peas, remaining salt, and pepper to the skillet. Stir well and remove from heat.
Pour the chicken and vegetable mixture into a 9-inch pie dish.
Roll out the whole-wheat pie crust and carefully place it over the filling. Trim off any excess crust and pinch the edges to seal. Cut a few small slits in the center of the crust to allow steam to escape.
Brush the top of the crust with the beaten egg to help it achieve a golden hue.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the chicken pot pie cool for 5 minutes before serving.
Garnish with fresh parsley, if desired, and enjoy your healthy chicken pot pie!
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 31.2 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 762 mg | 59% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4040 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
