Cook Yourself Thin Chicken Pot Pie
Indulge in comfort food without the guilt with this "Cook Yourself Thin Chicken Pot Pie," a lighter take on the classic dish that's brimming with wholesome goodness. Packed with tender shredded chicken breast, vibrant veggies like carrots, celery, and peas, and flavored with fresh thyme and garlic, this pot pie delivers rich, satisfying flavors while staying light on calories. A creamy, low-fat sauce made from a blend of chicken broth and milk perfectly ties together the hearty filling, which is tucked beneath a crisp, golden whole wheat crust. Ready in just under an hour, this easy-to-make recipe is perfect for busy weeknights or cozy gatherings. Serve this healthy chicken pot pie as a balanced, feel-good dinner that everyone will love!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 teaspoon Fresh thyme leaves
- 2 cloves Garlic, minced
- 1 cup Frozen peas
- 2 cups Low-sodium chicken broth
- 1 cup Low-fat milk
- 3 tablespoons Whole wheat flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Whole wheat pie crust
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the onion, carrots, celery, and thyme. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth and low-fat milk while stirring to avoid lumps. Bring the mixture to a simmer and cook for 3–5 minutes or until it thickens into a creamy sauce.
Stir in the shredded chicken, frozen peas, salt, and black pepper. Mix well and remove from heat.
Transfer the chicken and vegetable mixture into a 9-inch pie dish, spreading it out evenly.
Roll out the whole wheat pie crust and place it over the filling. Trim any excess dough hanging over the edges and crimp the edges to seal.
Brush the top of the crust with the beaten egg to achieve a golden finish during baking. Use a knife to cut a few small slits in the crust to allow steam to escape.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30–35 minutes, or until the crust is golden brown.
Remove the pot pie from the oven and let it rest for 5–10 minutes before slicing and serving.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 3723 mg | 162% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 37.9 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 611 mg | 47% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2912 mg | 62% | |
*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.
