Mediterranean Diet Classic Chicken Pot Pie Filling

Transform your comfort food cravings with this Mediterranean Diet Classic Chicken Pot Pie Filling, a lighter, nutrient-packed twist on a beloved classic. Made with tender shredded chicken breast, vibrant vegetables like red bell pepper, carrots, and celery, and a velvety sauce enriched with extra-virgin olive oil, almond milk, and a hint of dried herbs, this recipe brings wholesome, heart-friendly ingredients to the forefront. The silky roux provides the perfect base for a rich yet guilt-free filling, while fresh parsley adds a bright, herby finish. Ready in under an hour, this versatile and flavorful mixture can fill a traditional pie crust, create single-serve pot pies, or even be served on its own for a cozy, Mediterranean-inspired dinner. Perfect for anyone looking to enjoy the comfort of a pot pie while staying true to healthy eating habits!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium red bell pepper, diced
• 1 cup frozen peas
• 2 cups low-sodium chicken broth
• 1 cup unsweetened almond milk
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the chicken breasts. Cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside to cool slightly, then shred with two forks.

Step 2

In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 2 minutes until it starts to soften.

Step 3

Stir in the minced garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring frequently, to create a roux.

Step 5

Gradually pour in the chicken broth and almond milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and allow it to thicken, about 5 minutes.

Step 6

Add the shredded chicken back to the skillet along with the frozen peas, dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Step 7

Cook the filling for an additional 5-7 minutes, allowing the flavors to meld and the mixture to thicken to your desired consistency.

Step 8

Remove from heat and stir in the chopped fresh parsley.

Step 9

Let the filling cool slightly before proceeding to fill a pie crust or pre-prepare it for individual pot pies.

Nutrition Facts

Serving size	(1965.7g)

Amount per serving	% Daily Value*
Calories	1453.6

Total Fat 49.7g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 385.6mg	0%
Sodium 2075.1mg	0%
Total Carbohydrate 84.3g	0%
Dietary Fiber 21.5g	0%
Total Sugars 30.1g
Protein 163.2g	0%

Vitamin D 110.5IU	0%
Calcium 727.5mg	0%
Iron 11.2mg	0%
Potassium 3134.1mg	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: 31.1%

Protein: 45.4%

Carbs: 23.5%