Chicken Pot Pie Healthy Choice

Delight in the comforting flavors of a classic dish with a nutritious twist in this Chicken Pot Pie Healthy Choice recipe. Packed with tender chunks of chicken breast, vibrant vegetables like carrots, peas, and celery, and a creamy, herbaceous filling made with low-sodium chicken broth and almond milk, this dish is lighter without sacrificing flavor. Nestled under a flaky whole-wheat crust, this wholesome, health-conscious version of the beloved pot pie is brushed with a golden egg wash for irresistible appeal. Ready in just an hour, this recipe is perfect for a family dinner or meal prep, serving six satisfying portions. Garnish with fresh parsley for a vibrant finish, and savor guilt-free comfort food at its finest!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 cup frozen peas
• 1 cup baby red potatoes, diced
• 2 cups low-sodium chicken broth
• 1 cup unsweetened almond milk or low-fat milk
• 3 tablespoons whole-wheat flour
• 1 teaspoon thyme leaves
• 1 tablespoon parsley, chopped (optional for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 sheet store-bought or homemade whole-wheat pie crust
• 1 large egg, beaten (for brushing)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Cut the chicken breasts into small cubes, season with half the salt and pepper, and cook in the skillet until no longer pink, about 5-7 minutes. Remove and set aside.

Step 4

In the same skillet, add the diced onion, carrots, celery, and diced baby potatoes. Sauté for 5-7 minutes until softened.

Step 5

Stir in the thyme leaves and sprinkle the vegetables with whole-wheat flour, stirring constantly for about 1 minute to cook out the raw flavor of the flour.

Step 6

Slowly add low-sodium chicken broth and almond milk, whisking constantly to prevent lumps. Cook for 2-3 minutes until the mixture thickens into a creamy sauce.

Step 7

Add the cooked chicken, frozen peas, remaining salt, and pepper to the skillet. Stir well and remove from heat.

Step 8

Pour the chicken and vegetable mixture into a 9-inch pie dish.

Step 9

Roll out the whole-wheat pie crust and carefully place it over the filling. Trim off any excess crust and pinch the edges to seal. Cut a few small slits in the center of the crust to allow steam to escape.

Step 10

Brush the top of the crust with the beaten egg to help it achieve a golden hue.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Remove from the oven and let the chicken pot pie cool for 5 minutes before serving.

Step 13

Garnish with fresh parsley, if desired, and enjoy your healthy chicken pot pie!

Nutrition Facts

Serving size	(2242.1g)

Amount per serving	% Daily Value*
Calories	2089.8

Total Fat 69.2g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 571.6mg	0%
Sodium 3754.5mg	0%
Total Carbohydrate 180.4g	0%
Dietary Fiber 32.1g	0%
Total Sugars 31.2g
Protein 183.2g	0%

Vitamin D 144.5IU	0%
Calcium 761.9mg	0%
Iron 15.4mg	0%
Potassium 4040.3mg	0%

*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.

Source of Calories

Fat: 30.0%

Protein: 35.3%

Carbs: 34.7%