Healthy Chicken Pot Pie

 A satisfying yet healthier version of your traditional chicken pot pie with just as much flavor, yet no canned soup needed!

I have nothing against canned soup or gravy in a jar.  I try to keep each of these items in my pantry at all times since they are so helpful when you’re pressed for time and many quick, simple recipes still contain these ingredients.  

With that said, I love being able to cook with less ingredients and feed my family as healthy as possible without spending much more time in the kitchen.  Thus, the need for canned or jarred food at times.

I started making chicken pot pie when a generous friend dropped off one for my family shortly after E was born.  Dan and I love it and I continued to make her recipe since then. 

Her version contained two jars of gravy but I wanted to change things up and make it a bit healthier without canned or jarred ingredients this time.

This recipe looks like a time-consuming endevour, but don’t be turned off by the number of ingredients.  Trust me it’s rather quite quick to make.

And like I’ve said before, I often chop up several vegetables all at once to save time.  I also like to cook several chicken breasts (or tenders) ahead of time, so basically whenever I have a few minutes while the kids occupy themselves.

I start with the pre-chopped vegetables (red skin potatoes, carrots and onions) and sauté them in a large skillet until slightly tender.

Simple Steps to Making This Chicken Pot Pie

You can substitute any vegetables you like such as peas, corn, zucchini, etc.  The possibilities are endless!

Next, add the chicken broth and seasoning and bring to a boil.  Simmer for about 5 minutes until vegetables are tender (or crisp-tender depending on your preference).  

The next few steps are all to create the “gravy.”

First, add whole wheat flour slowly while stirring constantly.

Next, add the milk slowly while still stirring.  And finally just mix in cooked, chopped chicken.

Now you’re all set to place the mixture into a pie crust.  Feel free to use a homemade pie crust. I personally use the store-bought Pillsbury refrigerated pie crust since it saves time, although if anyone knows where I could buy a whole wheat refrigerated pie crust I’d be all for it!

And then just cut a few slits on the top crust and bake for about 40 minutes or until crust is golden-brown.

Note the child-size portion below.  I just served this last night and all three of my kids gobbled it up!

Healthy Chicken Pot Pie

A healthier version of traditional chicken pot pie and no canned soup!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6

Ingredients

  

1x2x3x

• 1 large onion
• 4 Russet potatoes chopped
• 3 carrots peeled and chopped
• 2 celery ribs chopped
• 1 tablespoon olive oil
• 2 cups chicken broth low sodium
• 1/2 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 1/2 cups skim milk
• 1/2 cup white whole wheat flour
• 7 chicken tenders about 14 oz of chicken, cooked and chopped
• 1 pie crust refrigerated

Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• Heat olive oil in large skillet over medium-high heat then add vegetables. Sauté until vegetables are crisp-tender.
• Add chicken broth, poultry seasoning, garlic powder and black pepper to skillet. Bring to a boil then simmer for about 5 minutes or until vegetables are tender.
• Continue to simmer and add whole wheat flour slowly, stirring constantly.
• Add milk slowly, stirring constantly. Add chicken and simmer until sauce is thickened.
• Prepare pie crust according for directions.
• Place one layer of pie crust in a 9-inch glass pie pan.
• Add chicken and vegetable mixture to pie crust.
• Add top layer of pie crust and cut six slices into the top of the crust.
• Cook for 35-40 minutes or until crust is golden-brown.

Tried this recipe?Let us know how it was!

Looking for other delicious chicken recipes?  Check these out: 

Italian Baked Chicken Tenders

Chicken Vegetable and Barley Stew {Slow Cooker} 

Healthy Honey Chicken {Asian Inspired}

This Healthy Chicken Pot Pie post first appeared on Chocolate Slopes.

© 2015 Kristy Hegner     Disclaimer