Heart-Healthy Classic Chicken Pot Pie Filling

Transform comfort food into a guilt-free indulgence with this Heart-Healthy Classic Chicken Pot Pie Filling! Made with lean boneless, skinless chicken breast, heart-smart extra virgin olive oil, and a medley of colorful, nutrient-packed vegetables like carrots, celery, and peas, this recipe is designed to satisfy without the extra calories. The creamy base uses a light combination of low-sodium chicken broth and non-fat milk, thickened with whole wheat flour for a wholesome touch. Seasoned with fragrant thyme, rosemary, and a hint of garlic, every bite is a warm embrace of flavor. Whether you're filling a flaky whole wheat crust or serving it as a standalone stew, this healthy twist on a traditional comfort classic is perfect for anyone looking to enjoy a hearty, nutritious dinner.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 cups low-sodium chicken broth
• 1 cup non-fat milk
• 0.25 cup whole wheat flour
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt
• 2 cloves garlic, minced

Directions

Step 1

Dice the chicken breast into bite-sized pieces.

Step 2

In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the diced chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Sprinkle the flour over the vegetables in the skillet and stir well to coat.

Step 6

Slowly add the chicken broth while stirring continuously to avoid lumps. Once combined, add the non-fat milk.

Step 7

Add the thyme, rosemary, black pepper, salt, and frozen peas. Stir well to combine.

Step 8

Return the cooked chicken to the skillet and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors are well combined.

Step 9

Adjust seasoning to taste, and remove the skillet from heat. Allow to cool slightly before using as a filling for your pot pie.

Nutrition Facts

Serving size	(1845.9g)

Amount per serving	% Daily Value*
Calories	1474.5

Total Fat 47.7g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat g
Cholesterol 390.6mg	0%
Sodium 1432.2mg	0%
Total Carbohydrate 90.8g	0%
Dietary Fiber 21.2g	0%
Total Sugars 37.4g
Protein 170.0g	0%

Vitamin D 122.7IU	0%
Calcium 567.2mg	0%
Iron 9.4mg	0%
Potassium 3190.3mg	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: 29.2%

Protein: 46.2%

Carbs: 24.7%