Nikki's Healthy but Hearty Double Crusted Chicken Pot Pie

Indulge in comfort food made better with "Nikki's Healthy but Hearty Double Crusted Chicken Pot Pie," a nourishing twist on a classic favorite. This recipe combines tender shredded chicken, vibrant vegetables like carrots, celery, and spinach, and a creamy, guilt-free sauce made with low-fat milk and whole wheat flour—all encased in a flaky, golden double crust made from whole wheat pastry. With fresh thyme and a light egg wash for added flavor and richness, this wholesome pot pie packs all the satisfaction of a homestyle meal with a health-conscious approach. Perfect for feeding a family or meal prepping for the week, this dish is a cozy, savory sensation you can feel good about serving.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 3 cloves Garlic, minced
• 1 cup Frozen peas
• 2 cups Baby spinach leaves
• 2 cups Low-sodium chicken broth
• 1 cup Low-fat milk (2%)
• 0.25 cup Whole wheat flour
• 1 teaspoon Thyme leaves (fresh or dried)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 9-inch rounds Prepared whole wheat pie crust
• 1 large Egg, beaten

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly coat a large skillet with olive oil and heat over medium heat.

Step 3

Season chicken breasts with a pinch of salt and pepper. Cook in the skillet for 6-8 minutes per side, until fully cooked. Remove from heat, allow to cool slightly, then shred into bite-sized pieces using two forks.

Step 4

In the same skillet, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the veggies soften. Add garlic and cook for another minute.

Step 5

Sprinkle the whole wheat flour over the cooked vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Slowly pour in the chicken broth and milk, stirring constantly to create a smooth mixture. Cook for 3-4 minutes, allowing the sauce to thicken.

Step 7

Stir in the shredded chicken, peas, spinach, thyme, salt, and black pepper. Cook for 2 more minutes until the spinach wilts and the filling is well combined. Remove from heat and set aside.

Step 8

Roll out one pie crust into a deep 9-inch pie dish, pressing it gently to fit the bottom and sides. Trim any excess dough hanging over the edges.

Step 9

Pour the chicken and vegetable filling into the prepared crust, spreading evenly.

Step 10

Carefully place the second pie crust over the filling. Press the edges of the top crust against the bottom crust to seal, then trim any excess. Use a fork or your fingers to crimp the edges for a decorative look.

Step 11

Using a sharp knife, cut 3-4 small slits in the top crust to allow steam to escape during baking.

Step 12

Brush the beaten egg over the top crust to create a golden, shiny finish.

Step 13

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.

Step 14

Allow the pot pie to cool for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1722.7g)

Amount per serving	% Daily Value*
Calories	1297.0

Total Fat 39.5g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 500.8mg	0%
Sodium 3142.4mg	0%
Total Carbohydrate 92.3g	0%
Dietary Fiber 20.6g	0%
Total Sugars 36.4g
Protein 143.6g	0%

Vitamin D 163.5IU	0%
Calcium 579.5mg	0%
Iron 10.3mg	0%
Potassium 2962.6mg	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: 27.4%

Protein: 44.2%

Carbs: 28.4%