Description
A healthier twist on the classic chicken pot pie, packed with vegetables and lean protein.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1 cup low-sodium chicken broth
- 1 cup low-fat milk
- 2 tbsp whole wheat flour
- 1 tsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp black pepper
- 1 sheet whole wheat pie crust
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add carrots and celery, sauté for 5 minutes.
- Stir in flour, thyme, rosemary, and black pepper.
- Gradually add chicken broth and milk, stirring until thickened.
- Mix in chicken and peas.
- Transfer mixture to a baking dish.
- Cover with pie crust, crimping edges.
- Cut slits in the crust for steam.
- Bake for 25 minutes or until golden brown.
Notes
- Use rotisserie chicken for quicker prep.
- Swap vegetables based on preference.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American