Best Healthy Chicken Pot Pie Recipe

Delicious and Nutritious

There’s nothing quite like the comfort of a chicken pot pie. This classic dish is one of the tastiest comfort foods out there. The combination of tender chicken, vegetables, and creamy sauce all in a flaky crust is a winning combination. But if you’re looking for a healthier option, you’ve come to the right place! This healthy chicken pot pie recipe is sure to become a family favorite.

This recipe uses lean chicken breast and a combination of fresh and frozen vegetables to minimize fat and calories while still providing plenty of flavor. The crust is made with whole wheat flour, olive oil, and Greek yogurt, which adds healthy fats and protein. The end result is a delicious and nutritious meal that’s sure to be a hit with the whole family.

Easy to Make

This recipe is surprisingly easy to make, despite its impressive presentation. The filling is a simple mix of cooked chicken, vegetables, broth, and seasonings. You can use any combination of vegetables you have on hand, so feel free to customize it to your taste. The crust is just as easy, and you can make it in advance for even quicker assembly.

You’ll need about an hour and a half from start to finish to make this healthy chicken pot pie. It’s the perfect meal to make on a Sunday afternoon and enjoy throughout the week. It’s also great for freezing, so you can make extra and save it for a busy weeknight.

Ingredient List

For the filling, you’ll need:

1 lb. boneless, skinless chicken breasts, cut into cubes
2 cups diced carrots
1 cup diced celery
1 cup frozen peas
1 cup frozen corn
3 cloves garlic, minced
1 onion, diced
2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1/4 cup butter
1/4 cup milk
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste

For the crust, you’ll need:

2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil
1/2 cup Greek yogurt
3-4 tablespoons cold water

Instructions

To make the filling, heat a large skillet over medium heat. Add the chicken and cook until lightly browned and cooked through. Remove the chicken to a bowl and set aside.

Add the carrots, celery, peas, corn, garlic, and onion to the skillet. Cook until the vegetables are tender, about 5 minutes. Add the chicken back to the skillet, along with the broth, flour, butter, milk, thyme, oregano, and salt and pepper. Simmer the mixture until it thickens, about 10 minutes.

To make the crust, combine the flour, salt, olive oil, and Greek yogurt in a food processor. Pulse until the mixture forms a ball. Add the cold water, 1 tablespoon at a time, until the dough is moist but not wet. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375°F. Roll the dough out on a lightly floured surface and use it to line the bottom and sides of a 9-inch pie plate.

Spoon the filling into the pie plate and top with the remaining crust. Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbly. Allow to cool slightly before serving. Enjoy!

Conclusion

This healthy chicken pot pie is the perfect way to enjoy a classic comfort food without feeling guilty. It’s easy to make and packed with flavor, so it’s sure to become a family favorite. Serve it as a main dish or a side, and enjoy the deliciousness of a healthy chicken pot pie!