I was on the hunt to make something super cozy and filling this time of year and chicken pot pie was something I was craving. Eric requested we make a healthier version and I found this delicious recipe from Well Plated! It’s a skinnier version of that favorite hearty dish but with a few substitute to make it lighter. I loved how it turned out (my first chicken pot pie ever!), even if it didn’t look like a Martha Stewart creation when it came out of the oven!

This was the perfect meal to make on a Saturday afternoon while my kids napped. I hope you enjoy it as much as I do!

NOTE: it took me from prep to finish about an hour and a half between chopping vegetables and cooking chicken. If you buy pre-cooked chicken like a rotisserie, you’ll save time!

INGREDIENTS:

1 tablespoon extra virgin oil
8 ounces baby bella mushrooms
1/2 cup diced celery
1 cup diced carrots
1 1/2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour ( + a tad extra to thicken to your desire)
2 cups unsweetened almond milk
2 small chicken breasts cooked and shredded
1/2 cup frozen peas
1/2 cup frozen pearl onions
1 tablespoon chopped fresh thyme
1 prepared pie crust (you’ll use this as a topper and not use one on the bottom like a traditional pot pie… this saves lots of calories!)
1 egg lightly beaten with 1 tablespoon water to create an egg wash

DIRECTIONS:

Preheat oven to 425…

Heat olive oil in a dutch oven or heavy pan and cook mushrooms until brown

Add carrots, celery, garlic powder, pepper and salt. Cook for a few more minutes until veggies are soft.

Sprinkle flour over vegetables and pour in almond milk slowly while stirring. Bring to a boil while scraping up bits off bottom of pan.

Let it continue to bubble and add in chicken, thyme, onions, and peas. Cover and let it cook for a few more minutes.

Scrape the mixture into a pie dish!

Roll out pie dough so it fits over your pie dish. If you bought a frozen one like I did and forgot to thaw, pop in microwave on defrost for 20-30 seconds. Spread pie dough over pie dish so that it covers the sides about a 1/2 inch. Spread egg wash over top of pie and cut 3 large slits into crust with a knife.

Bake for 20 minutes or crust is golden brown.

Enjoy hot!

 

 

 

 

 

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