Healthy Chicken Pot Pie
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.
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
Equipment
- pie dish
- 3 pots
- colander
- food processor or blender
Instructions
- 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.
Nutrition
Serving: 1serving, Calories: 285kcal, Carbohydrates: 26g, Protein: 15g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 716mg, Potassium: 597mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2160IU, Vitamin C: 38mg, Calcium: 97mg, Iron: 2mg