Description
This Healthy Chicken Pot Pie with Whole Grain Crust is a wholesome twist on a beloved classic. The golden, flaky crust is made with whole grains, while the creamy filling combines tender chicken, vibrant vegetables, and a light, flavorful sauce. It’s the perfect balance of comfort and nutrition.
Ideal for family dinners or meal prep, this recipe proves that comfort food can be both delicious and nourishing. Serve it alongside a fresh green salad for a complete, satisfying meal that will impress even the pickiest eaters. Whether you’re craving warmth on a chilly night or looking for a healthy option to enjoy, this pot pie is sure to become a household favorite.
Ingredients
– 2 cups cooked chicken breast, shredded
– 1 1/2 cups low-sodium chicken broth
– 1 cup unsweetened almond milk (or low-fat milk)
– 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
– 1/4 cup whole wheat flour
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt (optional)
– 1 package whole grain refrigerated pie crust (or homemade)
– 1 egg, beaten (for crust glaze)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened (about 3 minutes).
3. Stir in the whole wheat flour and cook for 1–2 minutes to form a roux. Gradually whisk in the chicken broth and almond milk, ensuring a smooth mixture.
4. Add the cooked chicken, mixed vegetables, thyme, black pepper, and salt. Cook for 5 minutes until the filling thickens slightly. Remove from heat.
5. Roll out one whole grain pie crust and place it into a 9-inch pie dish. Pour the chicken filling evenly into the crust.
6. Roll out the second pie crust and lay it over the filling. Trim the edges and crimp to seal. Cut small slits in the top crust for steam to escape.
7. Brush the beaten egg over the crust for a golden finish.
8. Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
9. Allow the pot pie to cool for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes