This lightened-up chicken pot pie is packed with tender chicken and colorful veggies, all wrapped in a flaky crust. It’s comforting and delicious without the extra calories!
Making this dish feels like a warm hug on a chilly day. I like to enjoy it with a side salad for a balanced meal. Plus, who doesn’t love leftovers? Yummy! 😋
Key Ingredients & Substitutions
Cooked Chicken Breast: I love using leftover rotisserie chicken for ease. If you’re looking for a healthier option, consider cooking your own chicken breast with spices. You could even use turkey if you have it on hand.
Frozen Mixed Vegetables: This mix is super convenient, but feel free to use fresh veggies like carrots, celery, or green beans instead. Just chop them up and sauté until tender. You can also adjust the combination based on what you like.
Whole Wheat Pie Crust: The whole wheat crust adds a nice nutty flavor and more fiber. If you want to make it gluten-free, there are great gluten-free pie crusts available now. Alternatively, skip the crust entirely for a lighter topping, like mashed potatoes!
How Can I Ensure My Filling Is Creamy and Delicious?
To get a creamy filling, start by cooking the onions and garlic until they’re soft—it brings out their sweetness. When you add the flour, cook it for a couple of minutes to get rid of the raw taste. Gradually whisk in the chicken broth and milk while stirring to keep it smooth and avoid lumps.
- Heat your skillet to medium and sauté the onion and garlic for 3-4 minutes.
- Stir in the flour and cook for 1-2 minutes before adding the liquids gradually.
- Keep stirring until the mixture thickens up, about 5-7 minutes—this creates that creamy texture!
With these tips, your chicken pot pie will turn out delicious and satisfying every time! Enjoy cooking!
Easy Lightened-Up Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup skim milk (or unsweetened almond milk)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
For the Crust:
- 1 whole wheat pie crust (store-bought or homemade)
- Cooking spray or a little olive oil, for greasing
How Much Time Will You Need?
This delicious chicken pot pie takes about 15 minutes to prepare and around 30 minutes to bake. So, in total, you’ll need about 45 minutes from start to enjoying this comforting dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While it’s heating up, lightly grease a 9-inch pie dish with cooking spray or a little olive oil to make sure the pie doesn’t stick.
2. Sauté the Vegetables:
In a large skillet, add 2 tablespoons of olive oil and heat it over medium heat. Once hot, add the diced onion and minced garlic. Sauté these until they’re soft and translucent, which should take about 3-4 minutes. This step brings out their lovely flavors!
3. Create the Creamy Base:
Next, sprinkle the 1/4 cup of all-purpose flour into the skillet. Stir it in and cook for about 1-2 minutes. You want to cook out the raw flour taste. Then, gradually whisk in the 2 cups of low-sodium chicken broth and 1 cup of skim milk. Keep stirring until the mixture thickens and becomes creamy, which should take about 5-7 minutes.
4. Combine the Filling Ingredients:
Add the diced chicken and frozen mixed vegetables into the creamy mixture. Then sprinkle in the dried thyme, dried rosemary, and a pinch of salt and pepper. Stir well, and cook for another 2-3 minutes until everything is heated through. Once done, remove the skillet from heat.
5. Assemble the Pie:
Pour the hearty chicken mixture into your prepared pie dish. Now, it’s time to top it off! Cover the filling with the whole wheat pie crust, taking care to trim any excess dough. Press the edges together to seal it up, and don’t forget to cut a few small slits in the top crust. This will let out all that delicious steam while it bakes!
6. Bake and Serve:
Place the pie in your preheated oven and bake for 25-30 minutes. Keep an eye on it; you’ll know it’s done when the crust is golden brown and the filling is all bubbly and inviting!
7. Let It Cool:
Once it’s out of the oven, let your chicken pot pie cool for about 5 minutes. This helps everything set a bit before you dive in. Serve up slices, and enjoy this lightened-up comfort meal!
Happy cooking! 😊
FAQ for Easy Lightened-Up Chicken Pot Pie
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey is a great substitute and will work just as well in this recipe. It’s a perfect way to use up holiday leftovers!
What Can I Substitute for the Whole Wheat Pie Crust?
If you prefer a gluten-free option, look for gluten-free pie crusts available at many grocery stores. You can also use phyllo dough for a lighter touch, or skip the crust entirely and top with mashed potatoes instead!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quick option. Add a splash of chicken broth if the filling seems dry when reheating.
Can I Make This Ahead of Time?
Yes, you can prepare the filling ahead of time and assemble the pie just before baking. Store the filling in the refrigerator for up to 2 days. Just remember to put the pie in the oven while preheating so it cooks evenly!
