Easy Chicken Pot Pie Without All the Cream
Say goodbye to heavy, cream-laden pot pies with this wholesome and flavorful *Easy Chicken Pot Pie Without All the Cream*. Bursting with tender chicken, hearty vegetables like carrots, potatoes, and celery, and seasoned with aromatic thyme and rosemary, this recipe offers all the comforting flavors of a classic pot pie without the guilt. The creamy filling is lightened up with a blend of low-sodium chicken broth and unsweetened almond milk, creating a luscious texture that doesn’t rely on heavy cream. Topped with a golden, flaky pie crust brushed with egg wash for a stunning finish, this dish comes together in just about an hour, making it the perfect weeknight dinner for the whole family. Whether you're looking for a healthier comfort food option or simply a quick and easy meal, this homemade chicken pot pie hits all the right notes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 cups chicken breast, diced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 sheet refrigerated pie crust
- 1 large egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the diced onion, carrots, celery, and potatoes to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the almond milk, salt, black pepper, thyme, and rosemary. Bring the mixture to a gentle simmer and cook until thickened, about 5 minutes.
Stir the cooked chicken and frozen peas into the mixture. Remove from heat and let cool slightly.
Transfer the filling to a 9-inch pie dish. Unroll the refrigerated pie crust over the top of the pie dish, trimming any excess and crimping the edges to seal.
Brush the pie crust with the beaten egg to give it a golden finish. Cut a few small slits in the crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the chicken pot pie rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 4140 mg | 180% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 29.6 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 759 mg | 58% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4718 mg | 100% | |
*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.
