Heart-Healthy Classic Chicken Pot Pie Filling
Elevate your comfort food game with this *Heart-Healthy Classic Chicken Pot Pie Filling*, a lighter twist on a beloved favorite. Packed with lean boneless chicken breast, vibrant veggies like carrots, celery, and peas, and a creamy yet wholesome sauce made with low-sodium chicken broth, non-fat milk, and whole wheat flour, this recipe balances indulgence with nutrition. Fresh aromatics such as garlic, onion, and a blend of dried thyme and rosemary lend layers of savory flavor, while extra virgin olive oil keeps it heart-smart. Ready in just an hour, this versatile filling is ideal for creating a guilt-free pot pie that’s perfect for family dinners or meal prep. It’s comfort food reimagined—delicious, nourishing, and satisfying!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 cups low-sodium chicken broth
- 1 cup non-fat milk
- 0.25 cup whole wheat flour
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 2 cloves garlic, minced
Instructions
Dice the chicken breast into bite-sized pieces.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the diced chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables in the skillet and stir well to coat.
Slowly add the chicken broth while stirring continuously to avoid lumps. Once combined, add the non-fat milk.
Add the thyme, rosemary, black pepper, salt, and frozen peas. Stir well to combine.
Return the cooked chicken to the skillet and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors are well combined.
Adjust seasoning to taste, and remove the skillet from heat. Allow to cool slightly before using as a filling for your pot pie.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 37.4 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 567 mg | 44% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3190 mg | 68% | |
*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.
