Healthy Chicken Pot Pie

Healthy chicken pie. Only 380 calories for a huge creamy serving! Filled with juicy chicken, fresh vegetables, and garnished with a golden, flaky crust.

Yield: 4 servings | Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 1 hr | Course: Main Course | Cuisine: American

Ingredients

• 1 1/2 teaspoons garlic powder
• 10 ounces baby Bella cremini mushrooms
• 1 cup diced carrots - about 3 medium
• 1 tablespoon extra virgin olive oil
• 1/2 cup diced celery - about 1 large stem
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas
• 2 cups unsweetened almond milk
• 2 cups cooked and shredded boneless skinless chicken breasts * - about 8 ounces or 2 small breasts
• 1 tablespoon chopped fresh thyme
• 1/2 cup frozen pearl onions
• 1 prepared pie crust - dairy-free if necessary (I used my favorite whole wheat pie crust)
• 1 egg - lightly beaten with 1 tablespoon of water to create an egg

Instructions

1. Preheat oven to 425 degrees F. Lightly coats a 9-inch pie dish with cooking spray. Put aside.
2. Heat a large Dutch oven or similar pan with a deep bottom and medium-high heat. Add the oil to the pan. When hot, add the mushrooms and cook for 8 minutes, until the mushrooms start to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms are golden brown more deeply, and the carrots start to soften for an additional 3 minutes.
3. Sprinkle the flour on top of the vegetables and cook for 2 minutes. Slowly pour the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping the brown pieces from the bottom of the pan. Continue to let the bubble thicken, about 3 to 5 minutes. Stir in chicken, peas, onions, and thyme. Pour the chicken mixture into the prepared pie dish.
4. Roll the pie dough in a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then spread the dough on top so that it overhangs the sides. Cut the overhang 1/2 inch larger than the edge of the pan. Gently press the dough on the sides of the dish to make it stick, then brush with the rest of the porridge. With a sharp knife, cut 3 slits on the top.
5. Bake until hot and bubbling inside, and the crust is deeply golden about 25 minutes. Let sit for a few minutes. Serve hot.

Recipe notes

• * To cook chicken in the Instant Pot instead, see this article for Instant Pot Chicken.
• The filling can be prepared in advance and stored in the refrigerator for 3 days or frozen for up to 3 months (leave to thaw overnight in the refrigerator). Add the crust just before baking.
• This recipe tastes better the day it is made because the crust is the crispest, but you can keep leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
• To make the recipe vegetarian, substitute 2 more cups of chopped vegetables for the chicken. The pie will always be delicious and plentiful.
• To make gluten-free, use your favorite gluten-free pie crust.
• To bake individual pies, see the instructions suggested in the blog above.
• The calorie count was updated 3/5/19 from 335 calories to 380 calories to reflect the new nutritional data. That said, this is an estimate and provided free of charge, so if you want more precise measurements, I recommend that you calculate it yourself using the online calorie calculator of your choice.

Source: wellplated.com