Healthy Chicken Pot Pie Recipe


Chicken pot pie concerns cozying up through the fireside over a cool night that has a big wedge of flaky pie crust along with a hearty chicken filling. It’s the type of food that makes your body and mind and belly happy, warming your soul and comforting your tummy. Whilst the classic version is technically indulgent comfort food, this healthy chicken pot pie is 335 calories per serving.

Each serving on this healthy chicken pot pie will be the same in principle as one-fourth a pie, this is a great number of pie! There’s a chance you’re wondering how that much chicken pot pie is able to contain 335 calories, that we’d answer: almond milk.

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Chicken pot pie is renowned for working with a creamy, hearty filling. Typically, the reason is , using heavy cream inside recipe. Just for this healthy chicken pot pie, however, you’ll use almond milk to recreate the creamy consistency pot pie is well known for. Almond milk only contains 30 calories per cup, its no wonder that the calorie rely on this dish is indeed low.

The other solution to keeping this injury is a lean chicken pot pie is with one pastry crust instead of two. Traditionally, chicken pot pie is perfectly enclosed in pastry, for apple pie may be. To prevent this dish healthy, however, one pastry round is simply designed into the highest.

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We promise you won’t miss the additional pastry crust for the reason that filling comes complete with delicious chicken and veggies, causing you to forget there initially were ever two pastry crusts to start with. You can use any pastry crust you want, but we propose employing a wheat grains pastry crust to prevent depending on the healthy chicken pot pie concept.

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Cook time: 45 minutes

Prep time: 10 minutes

Idle time:



Unit: MetricUS Imperial


  • 1 tbsp extra-virgin olive oil
  • 10 oz cremini mushrooms baby bella
  • 1 cup diced carrots about 3 medium
  • 1/2 cup diced celery about 1 large stalk
  • 1 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp Black pepper
  • 1/4 cup all-purpose flour
  • 2 cups unsweetened almond milk
  • 2 cups cooked and shredded boneless skinless chicken breasts (8 oz or 2 small breasts)
  • 1/2 cup frozen peas
  • 1/2 cup frozen pearl onions
  • 1 tbsp chopped fresh thyme
  • 1 prepared pie crust
  • 1 egg lightly beaten with 1 tbsp water to develop an egg wash


  1. Preheat the oven to 425

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