Healthy Chicken Pot Pie Casserole Recipe
Description
This Healthy Chicken Pot Pie Casserole is a delicious and hearty dish that will become a family favorite. Not only is it packed with flavor and texture, but it's also a great way to get your family to eat healthier. With a mix of vegetables, chicken, and a flavorful sauce, this casserole will be a hit for any meal. It's also very easy to make and can be cooked in just a few steps. If you're looking for a tasty and nutritious meal, this is the perfect dish for you!
Prep Time
This Healthy Chicken Pot Pie Casserole doesn't take too much time to prepare. All you need to do is chop up the vegetables, cook the chicken, and mix everything together. After that, you just need to top it off with a delicious sauce and you're ready to bake. The whole process should only take about 15 minutes.
Cook Time
Once everything is prepped, the casserole will take about 25-30 minutes to bake. During this time, the vegetables and chicken will be cooked to perfection and the sauce will be bubbling. Once everything is cooked through, you can remove it from the oven and enjoy a delicious and healthy meal.
Ingredients
- 2 cups cooked, diced chicken
- 1 onion, diced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/2 cup low-sodium chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup non-fat Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup shredded cheese (optional)
Instructions
1. Preheat the oven to 350°F. Grease an 8x8" baking dish and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, carrots, and celery. Cook for about 5 minutes, or until the vegetables are tender. Add the peas, chicken, and garlic powder. Cook for another 2 minutes, stirring occasionally.
3. In a small bowl, whisk together the chicken broth, flour, yogurt, thyme, salt, and pepper. Pour the mixture into the skillet and stir to combine. Cook for another 2 minutes, or until the sauce has thickened. Remove from heat and pour into the prepared baking dish.
4. Top with the shredded cheese, if using, and bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted. Serve warm.
Equipment
- Large skillet
- Small bowl
- 8x8" baking dish
Notes
For a vegetarian option, you can substitute the chicken for extra vegetables, such as mushrooms or eggplant. You can also substitute the Greek yogurt for sour cream. If you don't have any low-sodium chicken broth on hand, you can use regular broth.
Nutrition: Per Serving
- Calories: 230
- Fat: 8g
- Carbohydrates: 20g
- Protein: 16g
- Fiber: 4g
Recipe Tips
To make this dish even healthier, you can use whole wheat flour instead of all-purpose flour, and use low-fat or non-fat Greek yogurt instead of regular yogurt. You can also add other vegetables to the mix, such as kale, spinach, or broccoli. For a dairy-free option, you can leave out the cheese or use a vegan cheese alternative.
This casserole can be enjoyed as is, or served with a side salad or roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place in a baking dish and bake at 350°F for 10-15 minutes, or until heated through.
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