Healthy Chicken Pot Pie
This Healthy Chicken Pot Pie Recipe is a great family dinner. Learn how to make chicken pot pie in under an hour for a delicious meal!
Servings: 4 1.5 cup servings
Calories: 493kcal
Ingredients
Crust:
- 1 cup whole wheat flour
- ¼ cup water
- 4 tablespoons softened, cubed butter 1/2 a stick
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Filling:
- 1 tablespoon olive oil
- 1 ½ cups diced carrots
- ½ cup diced onion
- ½ cup minced celery
- 1 tablespoon minced garlic about 3 cloves
- ½ cup low sodium chicken broth
- 3 tablespoons whole wheat flour
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup room temperature milk
- 2 cups chopped, cooked, shredded chicken about 2 breasts
- 1 cup corn
- 1 cup peas
Instructions
- In a large sauté pan, heat the olive oil. Sauté the carrots, onion, celery and garlic until tender, about 5 minutes.
- Add the chicken broth, flour, and dried spices to the pot. Bring to a boil while stirring.
- Once boiling, add in the milk, stirring constantly as it thickens.
- Stir in the cooked chicken, corn and peas.
- Pour the filling into a greased 9 inch pie dish.
- Preheat the oven to 375 degrees F.
- Make the crust. This recipe only has a crust on top. Using a stand mixer or hand held mixture, mix the flour, water, butter, black pepper and salt until the dough forms. It will be a little bit sticky.
- Place the dough on a floured surface and roll into a round ball. Gently roll with a rolling pin until it is large enough to cover the top of the pie. Cover your pot pie filling with the crust and cut three slits into the center of the crust.
- Bake the pot pie at 375 degrees F for 35 mins. Allow it to cool for 5 minutes, then enjoy.
Video
Notes
This is a great recipe to double or triple up and freeze in advance for an easy weeknight meal!
We recommend freezing in a disposable metal pie dish because glass plates can crack.
This is a high protein and vegetable filled meal that you and your family will love!
Nutrition
Serving: 1.5cups pot pie + crust. 1/4 of the pot pie | Calories: 493kcal | Carbohydrates: 50g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 493mg | Potassium: 781mg | Fiber: 9g | Sugar: 8g | Vitamin A: 8796IU | Vitamin C: 22mg | Calcium: 132mg | Iron: 3mg
