Healthy Chicken Pot Pie Recipe: Delicious and Easy
Quick Healthy Chicken Pot Pie Recipe
Ingredients
- 1 lb boneless, skinless chicken breast, cooked and shredded or diced
- 2 cups mixed vegetables (e.g., peas, carrots, corn, green beans – fresh or frozen)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil or unsalted butter
- 2 tbsp whole wheat flour (or all-purpose flour)
- 1 cup low-sodium chicken broth
- ½ cup low-fat milk (or unsweetened almond milk for dairy-free option)
- ½ tsp dried thyme
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 light pie crust (store-bought or homemade; whole wheat if possible)Optional: top and bottom crusts for a more traditional pie
Instructions
- Cook the chicken breasts by boiling or pan-searing them. Once cooked, shred or dice the chicken into bite-sized pieces. Set aside.
- In a large pan, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
- Add the mixed vegetables to the pan and cook for another 5 minutes, stirring occasionally.
- Sprinkle the 2 tbsp flour over the vegetable mixture. Stir well to combine, allowing the flour to cook for 1-2 minutes to remove any raw taste.
- Gradually pour in the 1 cup chicken broth while stirring constantly to avoid lumps. Add the ½ cup milk and continue stirring until the mixture thickens, about 5-7 minutes.
- Add the cooked chicken to the vegetable mixture. Season with ½ tsp thyme, ½ tsp salt, and ¼ tsp pepper. Stir everything until well combined, and remove from heat.
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and fit it into a pie dish. Spoon the chicken and vegetable filling into the crust. Top with another crust if desired, crimp the edges, and cut a few slits on top for steam to escape.
- Place the assembled pie in the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly
- Let the pie cool for 5 minutes before slicing and serving. Enjoy your Healthy Chicken Pot Pie!