Are you craving a comforting, classic pot pie but hesitant about the calorie count? This healthy pot pie recipe delivers all the warmth and flavor you love, without the guilt! Packed with vegetables and lean protein, this homemade dish is a fantastic addition to your repertoire of easy recipes and quick dinner ideas. It's perfect for a cozy weeknight meal or a satisfying weekend lunch. Let's get cooking!
Ingredients:
This recipe serves 4-6 people.
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For the filling:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup chicken broth
- 1/2 cup milk (or unsweetened almond milk for a dairy-free option)
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
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For the topping:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cut into cubes
- ½ cup milk (or unsweetened almond milk)
Instructions:
Step 1: Preparing the Chicken and Vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the mushrooms and garlic and cook for another 2-3 minutes. Add the chicken and cook until browned.
Step 2: Making the Sauce
Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened slightly. Stir in the peas, corn, thyme, rosemary, salt, and pepper.
Step 3: Creating the Crust
In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the milk, mixing until the dough just comes together.
Step 4: Assembling and Baking the Pot Pie
Preheat your oven to 400°F (200°C). Pour the chicken and vegetable mixture into a 9-inch pie dish or individual oven-safe ramekins. Roll out the dough and place it over the filling. Cut slits in the top to allow steam to escape.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Tips for the Best Healthy Pot Pie:
- Use fresh herbs: If you have fresh thyme and rosemary on hand, use about 1 tablespoon of each instead of the dried herbs for a more intense flavor.
- Add other vegetables: Feel free to add other vegetables you enjoy, such as diced potatoes, bell peppers, or zucchini.
- Make it a complete meal: Serve with a side salad for a well-rounded and healthy meal.
Variations:
- Vegetarian Pot Pie: Omit the chicken and add 1 cup of cooked lentils or chickpeas for a hearty vegetarian option.
- Turkey Pot Pie: Substitute cooked turkey for the chicken.
- Sweet Potato Pot Pie: Add 1 cup of cooked and diced sweet potato to the filling for a touch of sweetness.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 15-20g Carbohydrates: 30-35g
This delicious and healthy pot pie recipe is a fantastic example of easy recipes and delicious dishes that are surprisingly easy to make. Enjoy this homemade comfort food without the compromise! This recipe is perfect for a quick dinner, a healthy meal, or any occasion where you want a satisfying and flavorful dish. It's a delicious way to enjoy the classic pot pie flavors while keeping it light and healthy.