Lightened Up Chicken Pot Pie

A healthier take on a classic comfort food, this chicken pot pie has been made with less fat and salt. It has tender chicken, bright vegetables, and a creamy sauce that will satisfy your hunger without adding extra calories.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup unsweetened almond milk
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 store-bought pie crust, thawed

Instructions:

Preheat oven to 375F 190C

In a large skillet, heat olive oil over medium heat

Add chicken and cook until no longer pink

Remove chicken from skillet and set aside

In the same skillet, add carrots, celery, onion, and garlic

Cook until vegetables are tender, about 5-7 minutes

Stir in flour and cook for 1-2 minutes

Gradually add chicken broth and almond milk, stirring constantly until mixture thickens

Add peas, cooked chicken, dried thyme, salt, and pepper

Stir until well combined

Pour chicken mixture into a 9-inch pie dish

Unroll pie crust and place it over the chicken mixture, trimming any excess dough

Cut a few slits in the crust to allow steam to escape

Bake for 30-35 minutes, or until crust is golden brown and filling is bubbling

Let cool for a few minutes before serving