Easy Chicken Pot Pie Without All the Cream

Say goodbye to heavy, cream-laden pot pies with this wholesome and flavorful *Easy Chicken Pot Pie Without All the Cream*. Bursting with tender chicken, hearty vegetables like carrots, potatoes, and celery, and seasoned with aromatic thyme and rosemary, this recipe offers all the comforting flavors of a classic pot pie without the guilt. The creamy filling is lightened up with a blend of low-sodium chicken broth and unsweetened almond milk, creating a luscious texture that doesn’t rely on heavy cream. Topped with a golden, flaky pie crust brushed with egg wash for a stunning finish, this dish comes together in just about an hour, making it the perfect weeknight dinner for the whole family. Whether you're looking for a healthier comfort food option or simply a quick and easy meal, this homemade chicken pot pie hits all the right notes!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 cups chicken breast, diced
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 cup frozen peas
• 2 medium potatoes, peeled and diced
• 2 cups low-sodium chicken broth
• 1 cup unsweetened almond milk (or milk of choice)
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 sheet refrigerated pie crust
• 1 large egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3

Add the diced onion, carrots, celery, and potatoes to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 4

Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the almond milk, salt, black pepper, thyme, and rosemary. Bring the mixture to a gentle simmer and cook until thickened, about 5 minutes.

Step 6

Stir the cooked chicken and frozen peas into the mixture. Remove from heat and let cool slightly.

Step 7

Transfer the filling to a 9-inch pie dish. Unroll the refrigerated pie crust over the top of the pie dish, trimming any excess and crimping the edges to seal.

Step 8

Brush the pie crust with the beaten egg to give it a golden finish. Cut a few small slits in the crust to allow steam to escape.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 10

Let the chicken pot pie rest for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1985.9g)

Amount per serving	% Daily Value*
Calories	2611.1

Total Fat 101.7g	0%
Saturated Fat 29.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 608.7mg	0%
Sodium 4139.9mg	0%
Total Carbohydrate 239.3g	0%
Dietary Fiber 25.8g	0%
Total Sugars 29.6g
Protein 184.6g	0%

Vitamin D 184.1IU	0%
Calcium 759.1mg	0%
Iron 15.9mg	0%
Potassium 4718.2mg	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: 35.1%

Protein: 28.3%

Carbs: 36.7%