Low Fat Chicken Pot Pie Recipe Easy

July 30, 2023 Post a Comment

Healthy Chicken Pot Pie JoyFoodSunshine from joyfoodsunshine.com

Description

Chicken pot pie is a classic dish that has been around for ages. It's a comforting and filling meal that can be enjoyed anytime of the year. This low-fat version of the classic dish is made with chicken, vegetables, and a light, creamy sauce. The crust is made with whole wheat flour and is baked until golden brown and crispy. This recipe is easy to make and is sure to be a hit with the whole family.

Prep Time

This recipe takes about 30 minutes to prepare. You will need to preheat your oven and gather all of the ingredients. Make sure you have all the equipment and ingredients ready before you start.

Cook Time

This low-fat chicken pot pie takes about 45 minutes to cook in the oven. You will need to check the pie periodically to make sure it is not overcooking. When the crust is golden brown and the filling is bubbly, it is ready to serve.

Ingredients

For the crust:

1 cup whole wheat flour
1/2 teaspoon salt
1/3 cup cold butter, cubed
2-3 tablespoons cold water

For the filling:

1 pound boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3 carrots, peeled and diced
2 celery stalks, diced
1 cup frozen peas
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup low-fat milk
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

1. Preheat the oven to 375 degrees F.
2. To make the crust, in a medium bowl, combine the flour and salt. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Add the cold water, 1 tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and chill for 20 minutes.
3. To make the filling, heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook for 3 minutes, stirring occasionally. Add the carrots, celery, and chicken and cook for another 5 minutes.
4. Add the peas and cook for 1 minute. Sprinkle the flour over the mixture and stir to combine. Slowly add the chicken broth, stirring constantly, until the mixture begins to thicken.
5. Add the milk, thyme, and salt and pepper. Simmer for 5 minutes until the mixture is thick.
6. Grease a 9-inch pie plate and roll out the crust to fit the plate. Place the filling in the crust and top with the remaining crust. Crimp the edges with a fork and cut a few slits in the top of the crust.
7. Bake for 25-30 minutes until the crust is golden brown. Let cool for 10 minutes before serving. Enjoy!

Equipment

You will need the following equipment to make this recipe:

A medium bowl
A pastry blender or two knives
A large skillet
A 9-inch pie plate
A rolling pin

Notes

You can use any type of chicken for this recipe. You can also substitute the vegetables for any other vegetables you have on hand. Feel free to experiment with different herbs and spices for added flavor.

Nutrition: Per Serving

Recipe Tips

For an even healthier version of this recipe, you can use non-fat milk and reduce the amount of butter used in the crust. You can also use a combination of white and whole wheat flour for the crust. For a gluten-free version, use gluten-free flour instead of wheat flour.

For a vegan version, you can substitute the chicken with tofu or tempeh. You can also use vegetable broth instead of chicken broth. Use vegan butter or margarine instead of regular butter.

For a dairy-free version, use non-dairy milk and vegan butter or margarine in the crust. You can also use olive oil instead of butter in the filling.