Description
This Lightened-Up Chicken Pot Pie recipe is a healthier twist on the classic comfort food favorite. A creamy and savory chicken and vegetable filling topped with a flaky puff pastry crust, this dish is perfect for a cozy family dinner.
Ingredients
Scale
Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup low-fat milk
- 2 cups cooked shredded chicken breast
- 1 cup frozen peas
Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Saute vegetables: In a large skillet, heat olive oil and sauté onion, carrots, and celery until softened. Add garlic, thyme, salt, and pepper.
- Add flour and liquids: Sprinkle flour over vegetables, then slowly pour in chicken broth and milk. Simmer until thickened.
- Combine filling: Stir in chicken and peas, then transfer filling to a pie dish.
- Top with pastry: Cover filling with puff pastry, brush with egg wash, and bake until golden brown.
- Serve: Let cool slightly before serving.
Notes
- For extra flavor, add a splash of white wine to the broth.
- Leftover turkey or rotisserie chicken can be used as alternatives.
- To save time, prepare the filling ahead and add pastry just before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 4g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
