This healthy chicken pot pie recipe is a healthy, low calorie version of our favorite comfort food.
- 1 pound boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 1 tbsp oil (olive or coconut)
- 2 large carrots, diced
- 1 medium onion, diced
- 2 stalks celery, diced
- 8 oz mushrooms (I use the baby bella, oyster, and shiitake mix)
- 2 cloves garlic, minced
- 10 oz potato, cubed
- 1 bay leaf
- 1 tsp thyme
- 1 tsp sage
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 cup whole wheat flour
- 1/2 cup white wine (I typically use a chardonnay)
- 1-1/2 tbsp light butter
- 2 tbsp fresh parsley, chopped
- 1 cup peas
Pie Dough Ingredients
- 2-1/4 cup whole wheat flour
- 1 tsp salt
- 2/3 cup light butter, cold, cubed
- 1/2 cup ice water
- 1 egg beaten with 1 tbsp water
Start with pie dough ingredients. Combine the flour and salt in a medium size bowl.
Add the cubed butter and mix with your hands, squeezing the flour and butter together, working until the mixture is the consistency of coarse crumbs.
Begin adding ice cold water, 1 tbsp at a time, still working mixture with your hands until a ball of dough forms. Be careful not to overwork the dough. Wrap the dough ball in plastic wrap and refrigerate for 20 minutes.
Place chicken breast in a medium size pot filled with chicken broth. If broth does not completely cover chicken breast, add water until chicken is submerged.
Bring to a boil and simmer for 10 minutes, until chicken is cooked through. Remove chicken from broth and cube. Set aside. Save stock to use later in recipe.
Preheat the oven to 400° F.
In a medium size pot, add oil and saute carrots, onion, and celery over medium heat until onion is translucent. Add the garlic, mushrooms, and potato to the pot and cook until soft, approximately another 5 minutes. Add spices and bay leaf, and stir to incorporate.
Sprinkle veggies with wheat flour and butter to make a roux. Continue to cook for another 2-3 minutes to thicken. Add wine and about 2 cups of reserved stock. Stir to incorporate.
Add chicken, peas, parsley, and continue to stir. Consistency should be a thick creamy-like stew, if not, add more stock to achieve this thickness. Taste and add salt and pepper if needed.
Remove bay leaf and transfer the chicken mixture to a medium size casserole dish or 8 (2 cup) ramekins.
Remove the dough from the refrigerator and place it onto a floured surface. Roll the dough out flat, to fit casserole dish size or to fit tops of 8 ramekins.
Place over casserole or cut to fit and place over ramekins, and pinch edges with fingers or fork, so that dough is secured to dish and will not allow seepage of mixture.
Cut “X” into center of dough to allow steam to escape. Brush the top with egg wash and bake until crust is golden brown and filling is bubbly, approximately 15 minutes.
8 servings = per serving
Fat: 14.5 g
Carbs: 42 g
Protein: 23 g