Healthy Chicken Pot Pie

Name: Healthy Chicken Pot Pie
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Ingredients: 8 ounce chicken breast; 2 tablespoons salted butter; ½ cup yellow onion (diced small ); ½ cup celery (diced small ); ½ cup carrots (matchstick carrots roughly chopped ); ½ cup peas; 1 cup red skin potatoes (petite potatoes cut in half ); 12 ounces cauliflower florets (boils and pureed); 1 cup 2% milk; ½ cup chicken bone broth (chicken broth ); 1 egg (whisked with a touch of water ); 1 pie crust; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon oregano; ½ teaspoon black pepper; 4 sprigs fresh thyme

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by Sarah Thomas-Drawbaugh November 9, 2021

Light yet comforting, this healthy chicken pot pie is the perfect easy dinner recipe. Loaded with tender chicken, creamy sauce, and nutrient dense vegetables, your entire family will get behind this dish.

Healthy Chicken Pot Pie – Healthyish Foods

Ingredient List

Chicken Breast – Boil a pot of water and cook the chicken breast for about 15 minutes or until the center reaches 165 degrees Fahrenheit.

Butter – You can use olive oil instead of butter if you prefer. But salted butter adds a lot of flavor and creaminess to the sauce.

Vegetables – Loaded up with veggies, this recipe is packed with nutrients. Onions, carrots, peas, celery, potatoes and cauliflower. Dice the onion, carrots, and celery into small, even sized pieces. I used bagged matchstick carrots and gave them a rough chop so they were smaller in size and easier to eat. For the potatoes, I like using The Little Potato company’s petite potatoes. Simply microwave them according to the package, except you will skip the seasoning mix and leave them plain. Once they are cooked through, cut them in half. You will only need one cup of potatoes for this recipe. Use the rest of the potatoes through the week.

When preparing the cauliflower, boil a pot of water and cook the florets until they are fork tender. Drain off all water and add the tender cauliflower florets to the food processor. Buzz the cauliflower until its creamy and smooth, no lumps. Use the cauliflower puree to thicken the pot pie sauce.

Milk -For this recipe, I used 2% milk. However, you can use whole milk or a dairy free milk that you enjoy. Just know that dairy free milk may change the texture of the filling.

Bone broth – I love using bone broth in my recipes. It adds more flavor than traditional chicken stock. However, you can use either in this recipe.

Pie Crust – It wouldn’t be chicken pot pie without the flaky golden crust on top. To keep things light, this recipe only calls for one pie crust on top of the filling. Most pot pie recipes call for one on the bottom and one on top, but this version is just as delicious. I used store bought pie crust to keep things simple.

Seasonings – Season the filling with salt, pepper, oregano and garlic powder. This combination brings a depth of flavor to the pot pie that is hard to resist.

Herbs – I also suggest using 4-5 sprigs of fresh thyme. The fresh thyme adds a level of flavor that is mouthwatering.

How to Make Healthy Chicken Pot Pie

Preheat the oven to 400 degrees.

Spray a pie dish with non-stick cooking spray and set it aside.

Boil a pot of water and cook the chicken breast for 15 minutes or until the center reaches 165 degrees Fahrenheit.

Remove the chicken from the water and allow it to cool. Cube it or shred it and set it aside.

Boil a separate pot of water and cook the cauliflower florets until they’re fork tender.

Drain off the water and buzz them in the food processor until its smooth and creamy, no lumps. Set the cauliflower puree aside.

Next, you’ll cook the petite potatoes according to the package.

Once they are tender, cut them in half. Any leftover potatoes can be used through the week.

In a large pot, add butter and the diced onions.

Once the onions are translucent, add the chopped carrots, celery, salt, pepper, dried oregano, garlic powder and fresh thyme. Simmer for 5 minutes.

Next, add the tender potatoes, cubed chicken, milk, and bone broth. Simmer for 5-10 minutes.

Then, you’ll add the cauliflower puree. Stir until well combined.

Allow the mixture to reduce until it reaches your desired thickness. Keep in mind it will continue cooking in the oven.

Remove the fresh thyme sprigs and add the peas.

Pour the mixture into the prepared pie dish.

Top with one store bought pie crust. Slice 3-4 slits in the pie crust to release steam.

Brush the top of the crust with egg wash. This is simply one egg whisked with a little bit of water. Once the top of the crust has been brushed with egg wash, bake the pot pie for 25 minutes.

Serve warm.