Make This Healthy Chicken Pot Pie

As the cold winds whistle outside and the temperature dips, there’s nothing quite like the comforting embrace of a warm, homemade chicken pot pie. But what if I told you that you can indulge in this beloved classic without the guilt? Introducing a reimagined version that delivers all the flavors you crave, with a fraction of the calories and fat. Get ready to make this healthy chicken pot pie your new go-to comfort food favorite.

Why This Lighter Version Will Become Your New Comfort Food Favorite

Enjoy a whole grain chicken pot pie that’s guilt-free. It’s a healthier take on the classic, filled with lean protein and vegetable-packed goodness. It’s set to become your favorite comfort food.

Health Benefits of a Lightened-Up Classic

This whole grain chicken pot pie uses low-fat milk and broth for a lighter taste. It’s creamy and satisfying, thanks to 2% milk and cornstarch. Plus, it’s packed with vitamins and minerals from frozen veggies, making it a healthy meal.

Taste and Satisfaction Without the Guilt

This vegetable-packed chicken pot pie is full of comforting flavors. It has tender chicken, savory herbs, and a creamy sauce. The flaky, golden-brown crust is easy to get, thanks to a refrigerated pie crust. Enjoy the taste without feeling guilty.

“This lean protein pot pie is the perfect balance of comfort and nutrition. It’s a dinner the whole family will love!”

Smart Ingredient Swaps for a Healthier Pot Pie

Creating a tasty yet healthy chicken pot pie is easy with a few smart swaps. These changes let you enjoy the dish’s comforting taste without the extra calories and fat.

Start by using reduced-sodium chicken broth, like Swanson’s, to cut down on sodium. Then, choose sweet potatoes over regular potatoes. Sweet potatoes add color and are packed with vitamins, minerals, and fiber.

Use boneless, skinless chicken breasts for protein. This lean meat is low in fat and calories. For a creamy filling, use reduced-fat milk instead of heavy cream. Adding frozen peas boosts the dish’s nutritional value.

Replace the traditional pie crust with one made from whole wheat flour. This adds more fiber, making you feel fuller. Top it with Pillsbury’s Golden Layer Flaky Biscuits for a touch of sweetness without too many calories.

Ingredient	Healthier Swap	Nutritional Benefits
Chicken Broth	Reduced-Sodium Chicken Broth	Lower Sodium Content
Potatoes	Sweet Potatoes	Rich in Vitamins, Minerals, and Fiber
Chicken	Boneless, Skinless Chicken Breasts	Lean Protein Source
Cream	Reduced-Fat Milk	Lower in Calories and Fat
Peas	Frozen Peas	Convenient Nutrient Boost
Pie Crust	Whole Wheat Flour Crust	Increased Fiber Content
Full Pie Crust	Pillsbury Golden Layer Flaky Biscuits	Lower Calorie Option

With these smart swaps, you can make a low-calorie pot pie that’s still delicious. This high-fiber chicken pot pie will become your new go-to comfort food.

Essential Ingredients and Equipment

Making a tasty and healthy chicken pot pie needs the right ingredients and tools. With the right stuff, you can make a dish that’s both comforting and light on calories and fat.

Kitchen Tools You’ll Need

• A large Dutch oven or deep pan for sautéing the vegetables and cooking the filling
• An 11×7-inch baking dish to assemble and bake the pot pie
• A colander for draining cooked vegetables
• A whisk for blending the sauce ingredients
• A foil-lined baking sheet to catch any drips during baking

Key Ingredients List

The main ingredients for this low-fat chicken pot pie are:

• Reduced-sodium chicken broth for a flavorful base
• Lean boneless, skinless chicken breasts, cut into 1-inch pieces
• A mix of fresh veggies like onions, potatoes, carrots, celery, and peas
• Reduced-fat milk for a creamy texture
• All-purpose flour to thicken the filling
• Dried herbs and spices for seasoning
• A store-bought whole wheat pie crust or biscuit topping

Optional Add-ins and Substitutions

To boost the taste and health of your healthy chicken pot pie, try these add-ins and swaps:

• Mushrooms for an earthy, savory depth of flavor
• Chicken thighs instead of breasts for a richer texture
• Whole wheat flour for more fiber
• Skim milk for an even lower-fat option
• A mix of fresh or frozen veggies, like broccoli, green beans, or corn

With these key ingredients and tools, you’re ready to make a delicious and nutritious chicken pot pie. It’s sure to become a family favorite.

The Secret to Perfect Healthy Chicken Pot Pie

Want a lighter version of chicken pot pie? It’s all about making a few smart swaps. Use low-sodium broth and low-fat milk for a creamy filling without the cream. A mix of flour and milk thickens the sauce just as well as butter, saving on fat and calories.

Adding fresh veggies like carrots, peas, and celery boosts nutrition. Fresh thyme or herbs add flavor. Choose a single biscuit topping for a satisfying crunch without extra calories. These healthy chicken pot pie tricks make a comforting meal that’s also good for you.

1. Use a combination of reduced-sodium broth and reduced-fat milk for a creamy base without heavy cream.
2. Thicken the sauce with a flour and milk mixture instead of a butter-based roux.
3. Incorporate a variety of fresh vegetables like carrots, peas, and celery for added nutrition and bulk.
4. Enhance the flavor with fresh herbs like thyme.
5. Top with a single biscuit instead of a double crust to save on calories while maintaining a satisfying texture.

“These simple tweaks to a classic chicken pot pie recipe make it a guilt-free indulgence that the whole family will love.”

Follow these tips for a creamy chicken pot pie filling that’s lighter. Enjoy a healthier version of this classic dish that will become your new comfort food favorite.

Mastering the Creamy Filling Without Heavy Cream

Do you love the taste of chicken pot pie but want a lighter version? You can make a creamy filling without heavy cream. Learn how to make a healthier version that’s just as tasty.

Creating the Perfect Sauce Base

The key to a creamy pot pie filling is the sauce. Make a roux by mixing flour into reduced-fat milk. Then, add this to chicken broth, stirring until it thickens. For extra creaminess, add Greek yogurt or sour cream.

Achieving the Right Consistency

1. Simmer the veggies in chicken broth before adding them to the sauce. This makes them flavorful and fully cooked.
2. Adjust the filling’s thickness by adding more broth or milk. You want it creamy but not too thick or thin.
3. Try mixing low-fat milk and chicken broth for a rich yet light filling.

With these tips, you can enjoy a creamy chicken pot pie sauce without the guilt. Try different dairy options and techniques to find your favorite filling.

Vegetable Selection and Preparation Tips

Creating a tasty vegetable-packed chicken pot pie starts with choosing the right veggies. Mix fresh and frozen options for ease and nutrition. Onions, carrots, celery, potatoes, and peas are great choices. Mushrooms add flavor and texture.

Dice the veggies into equal pieces for even cooking. Harder veggies like carrots and potatoes should be par-cooked first. This way, they cook right without overcooking the softer ones. Frozen peas and pearl onions are quick and easy to prepare.

Vegetable	Quantity	Preparation
Red Potatoes	2	Diced
Yellow Potatoes	2	Diced
Yellow Onion	1 large	Diced
Celery	1-2 stalks	Diced
Carrots	1 cup frozen	Par-cooked
Peas	1 cup frozen	No preparation needed
Mushrooms	Optional	Sliced

By picking and prepping your vegetable-packed chicken pot pie ingredients well, you’ll get a dish that’s both delicious and healthy. It will meet your comfort food needs perfectly.

Crafting the Perfect Golden Crust

A golden-brown crust is the highlight of a tasty chicken pot pie. You can use store-bought or make your own dough. The secret to a flaky, whole grain crust is to handle the dough gently. This will make your family want more.

Tips for a Flaky Top Layer

To get a light top crust, handle the dough softly. Overworking makes it tough. Here’s how to make it flaky:

• Use a pastry cutter or two forks to cut cold butter into the flour mixture until it resembles coarse crumbs.
• Add just enough ice water to bind the dough, being careful not to overmix.
• Chill the dough for at least an hour before rolling it out to allow the gluten to relax.
• Roll the dough out gently, working from the center outward, and avoid stretching or overworking it.
• Brush the top crust with an egg wash for a golden, shiny finish.

Working With Whole Wheat Flour

Using whole wheat flour makes your chicken pot pie healthier. It adds a nutty taste and a denser texture. It also increases the fiber and nutrients. Here’s how to work with whole wheat flour:

1. Use a mix of whole wheat and all-purpose flour for the best results.
2. Use more liquid in the dough because whole wheat absorbs more.
3. Let the dough rest for at least 30 minutes before rolling to hydrate the whole wheat.
4. Bake the crust at 425°F to get it golden and cooked through.

Follow these tips to make a healthy, tasty pot pie topping. It will look great and taste amazing.

Step-by-Step Assembly Instructions

Follow these simple steps to make a healthy chicken pot pie. This guide will help you create a tasty meal for any day. It’s easy and perfect for a weeknight dinner.

1. Preheat your oven to 350°F (175°C).
2. In a large skillet or Dutch oven, sauté the onions, celery, and carrots in 2 tablespoons of unsalted butter until softened, about 5-7 minutes.
3. Add the garlic and sauté for an additional minute, until fragrant.
4. Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
5. Gradually whisk in the low-sodium chicken broth and Cognac or brandy. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens, about 5-7 minutes.
6. Stir in the heavy cream, salt, white pepper, and fresh thyme. Fold in the shredded cooked chicken and frozen peas.
7. Transfer the chicken pot pie filling to a greased 9-inch baking dish.
8. Unroll the store-bought puff pastry dough and place it over the filling, pressing the edges to seal. Cut a few slits in the top to allow steam to escape.
9. Whisk the egg with 1 tablespoon of water to create an egg wash. Brush the top of the puff pastry with the egg wash.
10. Bake the chicken pot pie for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
11. Allow the pot pie to rest for 5-10 minutes before serving.

Enjoy this easy-to-assemble, healthy chicken pot pie recipe that’s sure to become a new family favorite. The combination of tender chicken, flavorful vegetables, and a flaky crust makes for a comforting and satisfying meal.

For more one-pan, easy chicken dinner ideas, check out our selection of delicious recipes. And don’t forget to share your cooking creations on social media using the hashtag #HealthyChickenPotPie!

Storage and Make-Ahead Options

Enjoy the comforting flavors of this chicken pot pie for days to come. This recipe is great for fans of chicken pot pie leftovers or those who like to plan ahead. It offers flexible storage and make-ahead solutions.

Storing Leftovers

Leftover chicken pot pie can be stored in an airtight container in the fridge for up to 4-5 days. To reheat, place the pie in the oven at 300°F for about 30 minutes. You can also reheat individual slices in the microwave for a quick option.

Freezing for Later

This chicken pot pie freezes well. You can freeze the whole pie or individual servings for up to 3 months. Let the pie cool, then wrap it tightly in plastic wrap or aluminum foil. Thaw in the fridge overnight and reheat in the oven as directed.

Make-Ahead Preparation

Prepare the creamy filling up to 3 days in advance and store it in the fridge. When ready, top the filling with the crust and bake. Or, prepare the whole pie in advance and freeze it unbaked. Bake it when you crave a comforting chicken pot pie.

These storage and make-ahead options let you enjoy the delicious flavors of this chicken pot pie anytime. Whether it’s a satisfying weeknight meal or a cozy weekend indulgence, you’re covered.

Expert Tips for Success

Making a tasty and healthy chicken pot pie is easy with the right tips. You can make a comforting dish that’s also good for you. Here are some pot pie cooking tips to help you make a great homemade pie.

• Use a rotisserie chicken for a quick and tasty filling. It saves time and adds flavor.
• Thaw frozen veggies before adding them. This keeps them from getting mushy.
• Don’t overcook the veggies. Keep them a bit crisp to balance the creamy filling.
• Adjust the seasoning before topping the pie. This lets you fine-tune the flavors.
• Let the healthy chicken pot pie rest for a few minutes after baking. This helps the filling set, making it easier to slice.

To get a crispy bottom crust, pre-bake the pie shell before adding the filling. This prevents a soggy base and gives a flaky, golden crust.

For a flaky biscuit topping, use cold butter and milk. Cold ingredients make the dough light and airy.

Adding fresh herbs like thyme or rosemary to the filling boosts the flavor. These herbs make your healthy chicken pot pie tricks even better.

With these pot pie cooking tips, you’ll make a delicious and nutritious chicken pot pie. Your family will love it. Bon appétit!

Conclusion

This healthy comfort food recipe for guilt-free chicken pot pie brings back the classic flavors and textures you love. But it’s lighter, with only 266 calories per serving. This means you can enjoy the warmth and comfort of a favorite dish without feeling guilty.

The creamy filling and flaky biscuit topping work together perfectly. They give you all the taste and satisfaction of traditional chicken pot pie. It’s perfect for family dinners or meal prep for the week. It’s sure to become a favorite in your home.

You can also make it your own by adding your favorite veggies, herbs, and spices. This healthy comfort food is a great choice for those looking for a guilt-free chicken pot pie option. It’s both delicious and healthy.

FAQ

How many calories and grams of fat are in this healthier chicken pot pie recipe compared to a typical frozen pot pie?

This healthier chicken pot pie has 266 calories and 6g of fat. A typical frozen pot pie has 680 calories and 48g of fat.

What are the key healthy ingredient swaps used in this recipe?

The recipe uses skinless chicken breasts and reduced-fat milk. It also uses reduced-sodium broth. Whole wheat flour and sweet potatoes replace regular potatoes.

What vegetables are included in the filling, and how are they prepared?

The filling includes onions, carrots, celery, potatoes, and peas. Harder vegetables are par-cooked first. This ensures even cooking.

What type of crust or topping is used on this healthier chicken pot pie?

A flaky Pillsbury biscuit topping is used instead of a traditional double crust. It’s a lower-calorie option that still feels satisfying.

How can this chicken pot pie be made ahead or stored for leftovers?

Prepare the filling up to 3 days in advance or freeze for up to 3 months. Add the biscuit topping just before baking. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months.

What are some optional add-ins or substitutions that can be made to this recipe?

Adding mushrooms can enhance flavor and texture. You can swap chicken thighs for a richer taste or use skim milk for less fat. Feel free to mix up the vegetables too.