Healthy Chicken Pot Pie
A delightful twist on the classic comfort food, this Healthy Chicken Pot Pie combines tender chicken with vibrant vegetables in a flaky crust, making it a wholesome and satisfying meal.
Ingredients
For the filling
- 2 cups cooked chicken, shredded Use rotisserie chicken for added flavor.
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cups chicken broth
- 1 cup milk Can substitute with a non-dairy alternative.
- 1/4 cup flour Can use gluten-free flour if needed.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 prepared pie crust Store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet, sauté the chopped onions, diced carrots, and celery over medium heat for 5-7 minutes until softened.
- Stir in the flour, salt, black pepper, and thyme and cook for an additional minute.
- Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens, about 3-5 minutes.
- Once thick, stir in the shredded chicken and peas until combined.
- Pour the filling into the prepared pie crust, spreading it evenly. Optionally, cover with another layer of crust and cut slits for steam to escape.
Baking
- Bake in the preheated oven for 30-35 minutes until the crust is golden brown.
- Let cool for a few minutes before slicing to allow filling to set.
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Notes
For extra nutrition, consider adding sweet potatoes, corn, or spinach. Stick to high-quality chicken for the best flavor.