Healthy Chicken Pot Pie
A nutritious version of the classic chicken pot pie, featuring tender chicken, colorful veggies, and a savory sauce, all encased in a flaky crust.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
- 1 cup carrots, diced
- 1 cup peas Fresh or frozen peas can be used.
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cups chicken broth Low sodium broth is recommended.
- 1 cup milk Can use low-fat or dairy alternatives.
- 1/4 cup flour For a gluten-free option, use a gluten-free flour blend.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, add the chopped onions, diced carrots, and celery. Sauté for about 5 to 7 minutes until softened.
- Stir in the flour, salt, black pepper, and thyme. Cook for an additional minute.
- Gradually whisk in the chicken broth and milk, cooking until thickened, about 3 to 5 minutes.
- Fold in the shredded chicken and peas, ensuring everything is well combined.
- Pour the filling into the prepared pie crust and create an even layer.
- Optional: Cover the filling with another pie crust, cutting slits in the top for steam to escape.
- Bake for 30 to 35 minutes or until the crust is golden brown.
- Allow the pie to cool slightly before slicing.
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Notes
Serve with a side salad or steamed veggies. Customize with other vegetables or add spices for extra flavor. Let the pie rest before serving for best results.