healthy chicken pot pie recipe
- The Best healthy chicken pot pie recipe
- Healthy Chicken Pot Pie with Whole Wheat Crust
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Healthy Chicken Pot Pie with Whole Wheat Crust Works
- ❓ Frequently Asked Questions About Healthy Chicken Pot Pie with Whole Wheat Crust
The Best healthy chicken pot pie recipe
My kids always ask for it—it’s one of those meals that feels indulgent but actually packs in good nutrition. The lean protein keeps them full, and the veggies add fiber and vitamins without overpowering the taste. Plus, it’s easy to customize; swap in extra spinach, mushrooms, or even some leftover roasted veggies if you’re feeling flexible. It’s a dish that works for both weekdays and celebrations, making it a go-to for me.
Healthy Chicken Pot Pie with Whole Wheat Crust
A lighter version of the classic pot pie, packed with tender chicken and vegetables in a creamy tomato-based sauce, all wrapped in a flaky whole wheat crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups whole wheat flour
- 1 tsp salt
- 1/2 cup cold water
- 2 lbs boneless, skinless chicken breasts
- 2 cups mixed vegetables (peas, carrots, corn)
- 1 cup low-sodium chicken broth
- 1 cup low-fat milk
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried thyme
👨🍳Directions
-
1
Preheat oven to 375°F. Cut chicken breasts into bite-sized pieces and set aside. -
2
In a large bowl, mix flour, salt, and cold water until a dough forms. Roll out the dough on a floured surface into a 12-inch circle. -
3
Place the chicken pieces in the bottom of a 9-inch oven-safe pie dish. Sprinkle with half the thyme. -
4
Add mixed vegetables to the dish. Pour chicken broth and milk over the chicken and vegetables. -
5
In a small pan, sauté garlic in a little oil until fragrant. Stir in tomato sauce and remaining thyme, then pour over the filling. -
6
Roll out the remaining dough and place it over the filling, sealing the edges with a little water. Trim any excess dough. -
7
Cut slits in the top of the crust to allow steam to escape. Bake for 30–35 minutes until the crust is golden brown.
🔧Equipment
- Mixing bowls
- Cutting board
- Kitchen shears
- Oven-safe pie dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Healthy Chicken Pot Pie with Whole Wheat Crust Works
❓ Frequently Asked Questions About Healthy Chicken Pot Pie with Whole Wheat Crust
1. What makes this chicken pot pie healthier than traditional versions?
This version replaces heavy cream and butter with a lighter broth-based filling and uses whole wheat or gluten-free breadcrumbs for a lower-calorie crust. The reduced fat and added vegetables like spinach and mushrooms boost fiber and nutrients while keeping the dish satisfying.
2. Can I substitute any ingredients if I don’t have them on hand?
Yes, swap the spinach for fresh or frozen mixed greens, and mushrooms for zucchini or bell peppers. For the crust, use store-bought puff pastry (cut into strips) or a pre-made gluten-free pie crust. Adjust liquid slightly if needed to keep the filling cohesive.
3. How should I store leftovers to keep them fresh?
Store in an airtight container in the fridge for up to four days. Reheat in a 375°F (190°C) oven until bubbly, about 20–25 minutes, or microwave for 3–4 minutes. Freeze for up to three months—thaw overnight in the fridge before reheating.
4. Is this recipe suitable for people with dietary restrictions like gluten-free or dairy-free?
The recipe is naturally gluten-free if using gluten-free breadcrumbs, but check your store-bought crust for hidden gluten. For dairy-free, ensure your pie crust is made without butter or dairy-based shortenings. Always double-check labels for cross-contamination warnings.
