Heart-Healthy Chicken and Mushroom Pie
Savor the comforting flavors of this Heart-Healthy Chicken and Mushroom Pie, a nutritious twist on a beloved classic. Packed with lean chicken breast, earthy mushrooms, and a medley of colorful vegetables like carrots, celery, and peas, this recipe offers a rich and creamy filling thanks to a lightened-up sauce made with low-sodium chicken broth and low-fat milk. Enveloped in a flaky whole wheat puff pastry crust, this pie is brushed with egg white for a crispy, golden finish. Perfect for a family dinner, this recipe uses wholesome ingredients and heart-smart cooking techniques, providing a well-balanced, low-fat meal that doesn’t compromise on flavor. Ready in just an hour and serving up to six, this dish is a delicious way to embrace healthier eating while enjoying a satisfying, home-cooked meal.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 250 grams, sliced Mushrooms
- 2 medium, diced Carrot
- 2 diced Celery stalk
- 1 cup Low-sodium chicken broth
- 1 cup Low-fat milk
- 2 tablespoons Whole wheat flour
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 150 grams Frozen peas
- 1 sheet, thawed Whole wheat puff pastry
- 1 beaten Egg white
Instructions
Preheat the oven to 200°C (392°F).
Cut the chicken breast into bite-sized cubes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chicken cubes to the skillet and cook until they are just cooked through, about 6-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, then add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced mushrooms, diced carrot, and celery to the skillet. Cook for about 5 minutes until the vegetables are tender.
Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly stir in the chicken broth and continue to cook, stirring constantly until the mixture begins to thicken.
Add the low-fat milk, thyme, and black pepper. Stir until the sauce is smooth and thickened.
Return the cooked chicken to the skillet and add the frozen peas. Mix everything thoroughly and remove from heat.
Transfer the mixture into a 9-inch pie dish.
Roll out the whole wheat puff pastry to fit over the top of the pie dish. Place the pastry over the filling, trimming any excess.
Brush the pastry with beaten egg white to give it a nice glaze when cooked.
Cut a few slits on top of the pastry to allow steam to escape.
Place the pie in the preheated oven and bake for 25-30 minutes until the pastry is golden brown and puffy.
Allow the pie to cool slightly before serving.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 2557 mg | 111% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 42.1 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 576 mg | 44% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3960 mg | 84% | |
*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.
