Chicken pot pie is all about cozying up by the fireside on a cool night with a big wedge of flaky pie crust and a hearty chicken filling. It’s the kind of food that makes your mind and belly happy, warming your soul and comforting your tummy. While the classic version is technically indulgent comfort food, this healthy chicken pot pie is only 335 calories per serving.
Each serving of this healthy chicken pot pie is the equivalent of one-fourth a pie, which is a lot of pie! You may be wondering how that much chicken pot pie can only contain 335 calories, with which we’d answer: almond milk.
Chicken pot pie is known for having a creamy, hearty filling. Typically, this is due to the use of heavy cream in the recipe. For this healthy chicken pot pie, however, you’ll use almond milk to recreate the creamy consistency pot pie is known for. Almond milk only contains 30 calories per cup, which is why the calorie count on this dish is so low.
The other key to keeping this a lean chicken pot pie is to use one pastry crust instead of two. Traditionally, chicken pot pie is completely enclosed in pastry, as an apple pie might be. To keep this dish healthy, however, one pastry round is simply placed on the top.
We promise you won’t miss the extra pastry crust because the filling is packed with delicious chicken and veggies, making you forget there were ever two pastry crusts to begin with. You can use any pastry crust you want, but we recommend using a whole wheat pastry crust to keep in line with the healthy chicken pot pie concept.
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Cook time: 45 minutes
Prep time: 10 minutes
- 1 tbsp extra-virgin olive oil
- 10 oz cremini mushrooms baby bella
- 1 cup diced carrots about 3 medium
- 1/2 cup diced celery about 1 large stalk
- 1 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp Black pepper
- 1/4 cup all-purpose flour
- 2 cups unsweetened almond milk
- 2 cups cooked and shredded boneless skinless chicken breasts (about 8 oz or 2 small breasts)
- 1/2 cup frozen peas
- 1/2 cup frozen pearl onions
- 1 tbsp chopped fresh thyme
- 1 prepared pie crust
- 1 egg lightly beaten with 1 tbsp water to create an egg wash
- Preheat the oven to 425°F. Grease a 9-inch pie dish with cooking spray.
- To a large pot over medium-high heat, add the oil. Once warm, add the mushrooms and sauté until the mushrooms are beginning to brown. Add the carrots, celery, garlic powder, salt, and pepper.
- Once the carrots have softened, add the flour and stir everything together. After a couple of minutes, pour the almond milk in, stirring the contents of the pot as you do. Bring this mixture to a boil, scraping up any brown bits from the bottom of the pot.
- Once the contents of the pot have thickened, stir in the chicken, peas, onions, and thyme. Remove the pot from the heat and transfer the contents to your prepared pie dish.
- Place the pie crust round on your counter and gently roll it out so it measures a little wider than the diameter of your pie dish. Brush the edges of the pie crust with the egg wash and place the pie crust over the pie dish, letting the edges hang over the sides of the dish. Press the edges onto the sides of the pie dish so that it sticks, then cover the rest of the pie crust with the egg wash.
- Make a few slits in the pie crust then bake the pot pie for about 25 minutes, until the crust is a deep golden hue and the filling is hot and bubbly. Let the pot pie rest for 5 minutes before serving.
Recipe adapted from wellplated.com