Description
Experience the ultimate comfort food with this healthier take on a classic chicken pot pie. This version swaps heavy creams for nutrient-dense almond milk and fiber-rich baby bella mushrooms, creating a velvety, savory sauce without the heavy saturated fats. Featuring succulent shredded chicken breast and garden-fresh vegetables tucked under a golden crust, this recipe is a soulful, restorative meal perfect for mindful gatherings or a quiet, nourishing dinner at home.
Ingredients
2 cups cooked chicken breast, shredded
1 cup carrots, diced
1 cup celery, chopped
8 oz baby bella mushrooms, sliced
1 small yellow onion, diced
2 cloves garlic, minced
1 cup frozen peas
2 cups unsweetened almond milk
3 tablespoons whole wheat flour
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 sheet store-bought puff pastry or pie crust
1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet and sauté the onion, carrots, celery, and mushrooms until tender.
Stir in the garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat, cooking for 2 minutes to remove the raw flour taste.
Slowly whisk in the almond milk, stirring constantly until the sauce thickens.
Add the shredded chicken, frozen peas, thyme, salt, and pepper; mix well and remove from heat.
Transfer the mixture to a ceramic baking dish.
Place the pastry sheet over the dish, trimming the edges, and cut a few slits to allow steam to escape.
Brush the pastry with the beaten egg.
Bake for 25-30 minutes, or until the filling is bubbly and the crust is golden brown.
Notes
This pie freezes beautifully; prepare the filling and crust ahead of time and bake from frozen with a few extra minutes added to the cook time. You can customize the vegetables based on what is in season or in your refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg