Light Chicken Pot Pie Recipe

June 25, 2023 Post a Comment

Description

This light chicken pot pie recipe provides all of the flavor of the classic dish without the extra calories and fat. The use of Greek yogurt and skim milk makes this a healthier alternative to traditional pot pies. This recipe also requires a lot less time for preparation and cook time. The result is a creamy and flavorful dish that can be enjoyed by the entire family.

Prep Time

This recipe requires about 10 minutes of prep time. This includes gathering ingredients and preparing the chicken and veggies. It is important to make sure that all ingredients are prepped and ready to go before beginning the cooking process.

Cook Time

The cook time for this light chicken pot pie recipe is approximately 20 minutes. This includes baking time as well as time to prepare the filling. Be sure to keep an eye on the dish while it’s baking so that it doesn’t burn or become overcooked.

Ingredients

1 lb chicken, cooked and cubed
1 onion, diced
3 carrots, diced
2 stalks celery, diced
1 cup frozen peas
1/4 cup all-purpose flour
2 cups skim milk
1/2 cup Greek yogurt
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried herbs (parsley, thyme, rosemary, etc.)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Pillsbury refrigerated pie crust

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie dish with cooking spray and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the peas, garlic powder, herbs, salt, and pepper and cook for another minute.

Sprinkle the flour over the vegetables and stir to combine. Slowly add the milk and broth, stirring constantly. Bring the mixture to a boil, then reduce the heat and simmer until the mixture has thickened. Remove from the heat and stir in the Greek yogurt and cooked chicken.

Pour the chicken and vegetable mixture into the prepared pie dish. Top with the cheddar cheese and refrigerated pie crust. Cut several small slits in the top of the crust to allow steam to escape.

Bake for 20 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Equipment

Large skillet
9-inch pie dish
Spatula
Measuring cups and spoons
Knife

Notes

This recipe can be made with cooked, shredded chicken or chicken breast. If using frozen vegetables, be sure to thaw them before adding to the skillet.

Nutrition: Per Serving

Calories: 237
Fat: 8 g
Carbs: 19 g
Protein: 19 g
Sodium: 424 mg
Fiber: 3 g

Recipe Tips

This light chicken pot pie recipe is very versatile. You can substitute ingredients, such as using a different type of cheese or adding mushrooms or other vegetables. This dish also reheats well, so it can be enjoyed later in the week.

If you’re looking for an even lighter version of this dish, you can use reduced-fat cream of chicken soup instead of the Greek yogurt and skim milk. This will reduce the calories and fat even more.

For a complete meal, serve this light chicken pot pie with a side salad or roasted vegetables. It also pairs nicely with mashed potatoes or egg noodles.