Craving the classic comfort of a creamy chicken pot pie without the guilt? Get ready to revolutionize your comfort food experience with this lighter, healthier version that proves you can have your pie and eat it too! This reimagined recipe delivers all the rich, satisfying flavors you love, but with a nutritious twist that will make both your taste buds and your waistline cheer. Whether you're a busy home cook or a health-conscious foodie, this lighter chicken pot pie is about to become your new weeknight dinner hero.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 cup low-fat milk
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C) to ensure it's hot and ready for the pie crust.
- In a large skillet over medium heat, add the cubed chicken breast. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink in the center. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, diced carrots, diced celery, and peas. Sauté the vegetables for about 5-7 minutes, or until they are tender and the onions are translucent.
- Once the vegetables are cooked, return the chicken to the skillet. Stir in the low-sodium chicken broth, dried thyme, and garlic powder. Bring the mixture to a gentle simmer.
- In a separate bowl, whisk together the low-fat milk and a small amount of the broth mixture to temper it. Gradually add this mixture back into the skillet, stirring continuously until the sauce thickens slightly. This should take about 3-5 minutes.
- Once the filling is thickened, remove the skillet from the heat. Taste and adjust seasoning if necessary, adding salt and pepper to taste.
- Place the pre-made pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Pour the chicken and vegetable filling into the crust, spreading it evenly.
- Cover the filling with the top layer of the pie crust, sealing the edges by crimping them with your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape during baking.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pie from the oven and let it cool for about 5-10 minutes before slicing. Serve warm and enjoy your lighter chicken pot pie!
Tips
- Choose Lean Protein: Opt for boneless, skinless chicken breast to keep the dish low in fat while maintaining maximum flavor.
- Maximize Vegetable Nutrition: Don't be shy with your vegetable mix. The more colorful and varied, the more nutrients you'll pack into each slice.
- Pie Crust Hack: Use a pre-made whole wheat or reduced-fat pie crust to save time and reduce calories without sacrificing texture.
- Temperature Matters: Ensure your skillet is at medium heat when cooking chicken and vegetables to prevent burning and maintain moisture.
- Thickening Trick: Gradually add the milk mixture to prevent curdling and achieve a smooth, creamy sauce.
- Seasoning is Key: Don't skip the thyme and garlic powder - they add depth of flavor without extra calories.
- Cooling Time: Let the pie rest for 5-10 minutes after baking. This helps the filling set and makes serving easier.
- Make-Ahead Friendly: This pot pie can be prepared in advance and refrigerated before baking, perfect for meal prep!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 70mg
