Skinny Down Home Chicken Pot Pie
Indulge in comfort food made guilt-free with this Skinny Down Home Chicken Pot Pie! This lightened-up, hearty classic features tender shredded chicken, a medley of colorful veggies, and a creamy, flavor-packed sauce made with low-sodium chicken broth and unsweetened almond milk. Topped with a golden, flaky low-calorie crescent roll crust, this dish combines rich, homestyle flavors with a healthier twist. Perfect for busy weeknights, it comes together with just 20 minutes of prep and bakes to perfection in under 40 minutes. Serve up this cozy, easy-to-make chicken pot pie that delivers all the warmth of a traditional comfort meal without the extra calories!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 2 pieces boneless, skinless chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2.5 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- 0.25 cup all-purpose flour
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried parsley
- 1 can low-calorie crescent roll dough
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9-inch pie dish lightly with nonstick cooking spray and set aside.
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook for about 4-5 minutes per side, until fully cooked. Remove from the skillet and shred with two forks once cooled slightly.
In the same skillet, add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Sprinkle the flour over the sautéed vegetables, stirring to combine. Gradually pour in the chicken broth and almond milk, whisking constantly to prevent lumps from forming. Allow the mixture to simmer for 3-4 minutes until thickened.
Stir in the shredded chicken, frozen peas, thyme, and parsley. Mix well and adjust seasoning with additional salt or black pepper if needed.
Transfer the chicken and vegetable mixture into the prepared pie dish.
Unroll the crescent roll dough and lay it over the filling, trimming and pressing the edges to seal. Cut a few small slits into the dough to allow steam to escape.
Place the pie dish on the center rack of your preheated oven. Bake for 20-25 minutes, or until the crescent roll crust is golden brown and cooked through.
Remove the pot pie from the oven and allow it to rest for 5 minutes before serving. Enjoy your Skinny Down Home Chicken Pot Pie!
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 41.5 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 624 mg | 48% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2442 mg | 52% | |
*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.
