Healthy Chicken Pot Pie
When Ben and I were first married, his mom gifted me his two favorite recipes: the family heirloom chocolate chip cookies and her chicken pot pie. After a series of failed attempts, I abandoned the cookies (I maintain she left out an ingredient to thwart me—despite following the recipe exactly, mine never turned out like hers). My pot pie efforts, however, have been a raging success. Say hello to Healthy Chicken Pot Pie, a triumph of comfort food!
This post is sponsored by Almond Breeze.
My mother-in-law is the sweetest, most caring woman on earth. She is either morally incapable of the kind of guile required to hide a critical component of her son’s favorite chocolate chip cookies to ensure his favor OR she is a mastermind of culinary sabotage. I will never know.
I openly admit defeat in the chocolate chip cookie arena. Ben loves his mom’s cookies more, and I’m okay with that, especially since they are hard and crispy and who wants a crispy cookie when you can have a chewy, ooey-gooey one instead?
Not that I’m defensive about it in the least, of course.
Especially now that I have HEALTHY CHICKEN POT PIE.
This Healthy Chicken Pot Pie recipe goes far beyond a silly, lovingly intentioned mother-versus-daughter-in-law “who cooked it best” debate.
It represents what I strive to achieve with so many of my recipes: a lighter, better-for-you version of a favorite comfort food that is every bit as delicious and satisfying as the original.
This Healthy Chicken Pot Pie made its debut at a friend’s house, when I brought it over for an impromptu dinner party. Ben didn’t say much while we were eating it, but when we pulled back into our driveway, he put the car in park, looked deep into my eyes, and said the words every woman wants to hear.
“That was the best chicken pot pie I’ve ever had.”
I wish I could pass you a bite of this chicken pot pie right through the screen. It’s rich, creamy, super satisfying, and (wait for it)…completely dairy free and only 335 calories for an entire FOURTH of the pie dish.
Yes, that is correct. You get to eat an entire fourth of this Healthy Chicken Pot Pie for fewer calories than are in the average Subway sandwich. When is the last time you got to eat a quarter of a pie and feel fantastic about it afterwards?
The Secret to This Healthy Chicken Pot Pie
My secret to creating a healthy chicken pot pie filling that is creamy and decadent without the use of butter or heavy cream is Almond Breeze Almondmilk Original Unsweetened. It’s only 30 calories per cup but is super creamy, so it makes an ideal base for cream sauces and fillings like that in chicken pot pie. I’m in my second year of creating recipes for Almond Breeze because I truly love the brand and product. You’ll always find almondmilk in both my refrigerator and pantry (I’m a big fan of the shelf-stable almondmilk, which has a long shelf life and tastes just like the kind you buy in the refrigerated section).
My other two tricks to making this a healthy chicken pot pie recipe are to load the filling with as much juicy chicken and fresh veggies as would fit in the pie dish and to use only one crust instead of two.
I was nervous about how the recipe would taste with a top crust only (versus the more traditional top and bottom) but was pleasantly surprised to find that I actually preferred it that way. Every bite had plenty of crust to feel comforting, and unlike the bottom crusts of every other chicken pot pie I’ve tried, it stayed gloriously golden and flaky.
Even when blind baked before the filling goes in, I’ve found that by the time the pie is ready, the bottom crust has turned soggy at best. At worst, its doughy taste can overpower the more nuanced chicken and vegetables. Sticking to one crust eliminates both problems entirely, and it saves you a little wiggle room in your jeans.
I hope this Healthy Chicken Pot Pie brings you as much comfort and satisfaction as it did us. Enjoy every flaky, creamy bite!
(And Danielle, if you are reading this, I don’t actually think you sabotaged the chocolate chip cookie recipe…at least most of the time.)
Recommended Tools to Make Healthy Chicken Pot Pie
- Ceramic pie dish
- 5 quart Dutch oven (This one is outstanding. This is another excellent, more economical option.)
Healthy Chicken Pot Pie
- 1 tablespoon extra-virgin olive oil
- 10 ounces cremini baby bella mushrooms
- 1 cup diced carrots — about 3 medium
- 1/2 cup diced celery — about 1 large stalk
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups Almond Breeze Almondmilk Original Unsweetened
- 2 cups cooked and shredded boneless — skinless chicken breasts (about 8 ounces or 2 small breasts)
- 1/2 cup frozen peas
- 1/2 cup frozen pearl onions
- 1 tablespoon chopped fresh thyme
- 1 prepared pie crust — dairy free if needed (I used my favorite whole wheat pie crust)
- 1 egg — lightly beaten with 1 tablespoon water to create an egg wash
Preheat then oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.
- The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). Add the crust just before baking.
- This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
- To make the recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken. The pot pie will still be delicious and hearty.
Nutrition InformationAmount per serving (1 (of 4)) — Calories: 335, Fat: 18g, Saturated Fat: 6g, Cholesterol: 12mg, Sodium: 593mg, Carbohydrates: 41g, Fiber: 4g, Sugar: 5g, Protein: 8g
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