Healthy Chicken Pot Pie
Try this Healthy Chicken Pot Pie recipe, or contribute your own.
Try this Healthy Chicken Pot Pie recipe, or contribute your own.
- 1/4 cup all-purpose flour
- 1/2 cup frozen peas
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 10 ounces cremini (baby bella) mushrooms
- 1 cup diced carrots (about 3 medium)
- 1/2 cup diced celery (about 1 large stalk)
- 2 cups almond breeze almondmilk original unsweetened
- 2 cups cooked and shredded boneless skinless chicken breasts (about 8 ounces or 2 small breasts)
- 1/2 cup frozen pearl onions
- 1 prepared pie crust dairy free if needed (i used my
- 1 egg, lightly beaten with 1 tablespoon water to cre
- Carbohydrate 11.2987950073883 g
- Cholesterol 0 mg
- Fat 3.5484162569439 g
- Fiber 1.59326251334007 g
- Protein 2.09202375098451 g
- Saturated Fat 0.495249750960811 g
- Serving Size 1 1 serving (129g)
- Sodium 271.643450126561 mg
- Sugar 9.70553249404825 g
- Trans Fat 0.14595000021728 g
- Calories 84 calories
Step-by-step
- Preheat oven to 425 degrees F.
- Lightly coat a 9-inch pie dish with baking spray. Set aside.
- Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat.
- Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally.
- Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
- Sprinkle the flour over the top of the vegetables and cook 2 minutes.
- Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly.
- Bring to a low boil, scraping any brown bits from the bottom of the pan.
- Continue to let bubble until thickened, about 3 to 5 minutes.
- Stir in the chicken, peas, onions, and thyme.
- Spoon the chicken mixture into the prepared pie dish.
- Roll the pie dough into a circle large enough to cover your dish.
- Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides.
- Trim the overhang to a 1/2 inch larger than the edge of the dish.
- Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash.
- With a sharp knife, cut 3 slits in the top.
- Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes.
- Let rest a few minutes.
- Serve hot.
A Busy Mom's Guide to Healthy Comfort Food: My Delicious Chicken Pot Pie
As a working mom, time is my most precious commodity. Juggling work, kids' activities, and the endless to-do list leaves little room for elaborate cooking. But that doesn't mean I have to sacrifice delicious, healthy meals. This recipe for a healthy chicken pot pie is my go-to when I crave comfort food without the guilt. It's quick, easy, and surprisingly nutritious, perfect for busy weeknights.
The key to this recipe is efficiency. I often prep the vegetables on the weekend, storing them in airtight containers in the refrigerator. This way, on a busy weeknight, all I have to do is sauté the veggies, assemble the pie, and pop it in the oven. The use of pre-cooked chicken breasts also significantly reduces prep time. It's all about smart planning and utilizing shortcuts without compromising flavor or health.
My children absolutely love this chicken pot pie. It’s a fun twist on a classic, and honestly, I find it just as satisfying as the richer, heavier versions. The crust is flaky and golden, while the filling is brimming with tender chicken, sweet carrots, and peas. The almond milk creates a creamy, comforting sauce that is lighter and healthier than traditional cream-based sauces. This is a meal the whole family can enjoy, without the post-dinner food coma!
The Benefits of a Healthy Twist:
This recipe isn't just about convenience; it's also about making healthier choices. Using almond milk instead of heavy cream significantly reduces the fat and calorie content, making it a guilt-free indulgence. By opting for fresh vegetables and lean chicken breast, we increase the nutritional value of the meal. This pot pie is packed with vitamins, minerals, and protein, giving you a satisfying and energy-boosting meal.
Beyond the Weeknight:
This recipe is incredibly versatile. I often double the recipe and freeze half for a quick and easy meal on a particularly hectic day. It reheats beautifully, making it a perfect meal prep solution. You can also easily adapt the recipe to your liking. Feel free to add different vegetables such as broccoli, green beans, or spinach. You could even experiment with different herbs and spices to create your own unique flavor profile.
More than just a meal; it's a moment of peace. In the whirlwind of motherhood, finding time for a home-cooked meal can feel like a luxury. But this healthy chicken pot pie proves that healthy, delicious, and satisfying meals don’t have to take hours to prepare. It's a recipe for busy moms, a testament to the power of planning, and a reminder that nourishing ourselves and our families doesn't have to be complicated.
A little tip for perfection: Don't be afraid to experiment! Try adding different herbs and spices to personalize the flavor. A dash of paprika or a sprinkle of rosemary can add depth and complexity to the taste. And remember, cooking should be fun! Don't be afraid to get creative and make this recipe your own.
In conclusion, this healthy chicken pot pie recipe is more than just a meal; it’s a symbol of efficiency, deliciousness, and mindful eating in the midst of a busy life. It’s a recipe that embraces the beautiful balance between nourishing our bodies and savoring the moments we share around the dinner table.
