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Healthy Chicken Pot Pie

Healthy Chicken Pot Pie

The ultimate comfort food just got a makeover! This Healthy Chicken Pot Pie is creamy, filled with tender chicken and fresh veggies, all wrapped in a flaky crust. It's the perfect dish for cozy nights in or family gatherings. Make it tonight for a healthier indulgence!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Shredded Chicken You can speed the recipe up by using shredded store-bought rotisserie chicken.
  • 1 cup Carrots Adds sweetness and color to the filling.
  • 1 cup Celery Provides a nice crunch and fresh flavor.
  • 1 cup Frozen Peas Classic addition for sweetness and color.
  • 1 cup Onions Essential for flavor base.
  • 1 cup Mushrooms Adds a rich, savory depth to the filling.
  • 0.5 cup Flour Thickens the filling.
  • 1 cup Unsweetened Almond Milk Keeps the filling creamy while reducing calories.
  • 1 teaspoon Fresh Thyme Provides a fragrant herbaceous note.
  • 1 pie crust Pie Crust Can be homemade or store-bought.

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Oven
  • Mixing Bowl
  • Peeler
  • Instant Pot
  • Baking Sheet

Method
 

  1. In a large Dutch oven, heat a splash of olive oil over medium heat. Add mushrooms and sauté until browned and tender, about five minutes.
  2. Once the mushrooms are ready, toss in the chopped carrots, celery, and onions. Stir everything together and let it cook for another five to seven minutes.
  3. Sprinkle in the flour and stir well to coat the vegetables. Let it cook for a few minutes to ensure the flour loses its raw taste.
  4. Gradually pour in the unsweetened almond milk, stirring continuously to incorporate it smoothly. Bring to a gentle boil.
  5. Once thickened, fold in the shredded chicken, peas, and fresh thyme. Stir well to combine all the flavors.
  6. Preheat your oven to 425 degrees F. Pour the filling into a pie dish, spreading it evenly.
  7. Roll out your pie crust and place it over the filling. Crimp the edges to seal it, and then brush the top with a beaten egg.
  8. Cut slits in the top of the crust to allow steam to escape.
  9. Bake the Healthy Chicken Pot Pie in the preheated oven for about 25 minutes, or until the crust is golden brown.
  10. Let the pot pie sit for a few minutes before serving. Enjoy!

Notes

  • Tip 1: The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months.
  • Tip 2: To make this recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken.
  • Tip 3: Store leftovers in the refrigerator for up to 4 days.
  • Tip 4: To bake as individual pot pies, see suggested directions above.
  • Tip 5: You can use your favorite gluten-free pie crust as an alternative.