Lighter Chicken or Veggie Pot Pie
Savor the comfort of a hearty pot pie with a guilt-free twist in this Lighter Chicken or Veggie Pot Pie recipe! Perfectly golden and bubbling with flavor, this dish combines tender chicken (or tofu/extra veggies for a vegetarian option) with an array of vibrant vegetables like carrots, peas, and baby potatoes in a creamy, dairy-free sauce made from almond milk. Nestled beneath a flaky pie crust, this lighter version swaps heavy ingredients for wholesome alternatives without sacrificing its rich, savory essence. Ready in just about an hour, it’s an easy, cozy dinner ideal for busy weeknights or family gatherings. Indulge in this healthier comfort food that’s sure to please every palate! Keywords: lighter chicken pot pie, vegetarian pot pie, healthy comfort food, easy chicken dinner, dairy-free pot pie.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast (or tofu or extra vegetables for vegetarian option)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup baby potatoes, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 3 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 store-bought pie crust (or homemade)
- 1 egg, beaten (optional for brushing crust)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breast, season with a pinch of salt and pepper, and cook until no longer pink inside, about 6-8 minutes. Remove from skillet, shred or dice the chicken, and set aside. (For vegetarian option, skip this step and proceed to sautéing the vegetables or prepare tofu separately.)
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, carrots, celery, and potatoes over medium heat for 5-7 minutes until softened.
Add the garlic and cook for another 1 minute until fragrant. Stir in the flour and cook for 1 minute, stirring constantly to coat the vegetables.
Gradually add the chicken or vegetable broth, whisking continuously to prevent lumps, followed by the almond milk. Bring the mixture to a simmer and allow it to thicken, about 5 minutes.
Stir in the peas, cooked chicken (or tofu/extra vegetables for vegetarian version), thyme, salt, and pepper. Remove from heat.
Transfer the mixture to a 9-inch pie dish or an oven-safe casserole dish. Roll out the pie crust and lay it over the filling, trimming any excess. Crimp the edges to seal the crust and cut a few small slits in the center for ventilation.
For a golden crust, lightly brush the top of the pie crust with beaten egg (optional).
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pot pie to cool for 10 minutes before serving. Enjoy your lighter chicken or veggie pot pie!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 678 mg | 14% | |
*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.
