Mediterranean Diet Classic Chicken Pot Pie Filling
Elevate your comfort food game with this Mediterranean Diet Classic Chicken Pot Pie Filling—a wholesome twist on a beloved dish! Packed with tender shredded chicken, vibrant vegetables like carrots, celery, and red bell peppers, and creamy almond milk, this recipe prioritizes heart-healthy, nutrient-rich ingredients. A savory blend of dried thyme, oregano, and fresh parsley adds depth of flavor, while the light yet satisfying roux ensures a perfectly thickened filling. Ready in just 60 minutes, this versatile recipe can be used to create a full family-sized pot pie or customized into individual servings. Perfect for Mediterranean diet enthusiasts looking for a cozy and guilt-free indulgence, this recipe is a nourishing meal option that will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium red bell pepper, diced
- 1 cup frozen peas
- 2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the chicken breasts. Cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside to cool slightly, then shred with two forks.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 2 minutes until it starts to soften.
Stir in the minced garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring frequently, to create a roux.
Gradually pour in the chicken broth and almond milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and allow it to thicken, about 5 minutes.
Add the shredded chicken back to the skillet along with the frozen peas, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Cook the filling for an additional 5-7 minutes, allowing the flavors to meld and the mixture to thicken to your desired consistency.
Remove from heat and stir in the chopped fresh parsley.
Let the filling cool slightly before proceeding to fill a pie crust or pre-prepare it for individual pot pies.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 30.1 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 728 mg | 56% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3134 mg | 67% | |
*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.
