🥗 Healthy Chicken Pot Pie

This **Healthy Chicken Pot Pie** is a lighter, nutritious twist on the classic comfort dish — packed with tender chicken, garden vegetables, and a creamy herb sauce, all topped with a golden, flaky whole wheat crust. It's comfort food you can feel good about!

Ingredients

• 1 lb (450g) boneless, skinless chicken breast, diced
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup frozen peas
• 1/3 cup all-purpose or whole wheat flour
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup unsweetened almond milk or low-fat milk
• 1 (10 oz) whole wheat or regular pie crust (or use biscuit topping)

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook chicken: In a large oven-safe skillet or pot, heat olive oil over medium heat. Cook chicken until browned and cooked through. Remove and set aside.
3. Sauté veggies: In the same pan, add onion, carrots, and celery. Cook 5–6 minutes until softened.
4. Add flour & spices: Stir in flour, garlic powder, thyme, rosemary, salt, and pepper. Cook 1 minute.
5. Whisk in liquids: Gradually whisk in chicken broth and milk. Bring to a simmer and cook 3–5 minutes until thickened.
6. Add chicken and peas: Stir in cooked chicken and peas. Heat through.
7. Add crust: Unroll pie crust and place over the filling. Crimp edges and cut slits to vent.
8. Bake 25–30 minutes until crust is golden and filling is bubbly.
9. Cool 5 minutes before serving.
10. Serve warm! Pairs well with a side salad or steamed greens.

Tip: For a grain-free option, top with mashed cauliflower or sweet potatoes. You can also use rotisserie chicken to save time!

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