Healthy Chicken Pot Pie Recipe Cooking Light
Description
If you’re looking for a healthy chicken pot pie recipe that’s both comforting and delicious, you’ve come to the right place. This Chicken Pot Pie recipe from Cooking Light is not only healthy but also easy to make. It’s the perfect dish for busy weeknights, and it’s sure to become a family favorite. This recipe uses a combination of light cream, white wine and vegetables to create a creamy and flavorful sauce that is sure to please. Topped with a flaky crust, this dish makes a perfect meal for any occasion. Serve this pot pie with a side of mixed greens, and you’ll be all set.
Prep Time
This healthy chicken pot pie recipe takes about 15 minutes to prepare. The recipe calls for 10 ingredients, so make sure to have them all ready to go before you start cooking. You’ll also need to preheat your oven to 375°F.
Cook Time
Once you’ve prepped the ingredients, the actual cooking time for this healthy chicken pot pie recipe is about 35 minutes. Once you’ve made the filling and added the top crust, you’ll need to bake the pot pie for 30 minutes. Then, turn the oven up to 500°F and bake for an additional 5 minutes to get a golden-brown crust.
Ingredients
Here’s what you’ll need to make this healthy chicken pot pie recipe:
- 1 tablespoon canola oil
- 1 cup diced onion
- 1 cup sliced mushrooms
- 1 cup sliced celery
- 2 cloves garlic, minced
- 3 tablespoons whole-wheat flour
- 1/2 cup white wine
- 1/2 cup light cream
- 2 cups cooked chicken, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded sharp cheddar cheese
- 1 (9-inch) refrigerated pie crust
Instructions
Here’s how to make this healthy chicken pot pie recipe:
- Preheat oven to 375°F.
- Heat oil in a large skillet over medium heat. Add onion, mushrooms, celery, and garlic; cook, stirring often, until vegetables are tender, about 5 minutes.
- Sprinkle flour over vegetables; cook, stirring constantly, for 1 minute.
- Add white wine, light cream, chicken, thyme, and pepper; cook, stirring often, until sauce is thickened, about 5 minutes.
- Add peas, corn, parsley, and cheese; cook, stirring often, until cheese is melted, about 2 minutes.
- Pour chicken and vegetable mixture into a 9-inch pie pan.
- Unroll pie crust over filling; trim and crimp edges.
- Bake for 30 minutes, then turn oven up to 500°F and bake for an additional 5 minutes, or until golden brown.
- Let cool for 10 minutes before serving.
Equipment
You’ll need the following equipment to make this healthy chicken pot pie recipe:
- Large skillet
- 9-inch pie pan
- Measuring cups and spoons
- Knife and cutting board
Notes
If you don’t have white wine, you can substitute chicken broth. You can also use any kind of cheese you like; feel free to experiment with different types to find your favorite. If you don’t have a 9-inch pie pan, you can use a 9-inch square baking dish instead.
Nutrition: Per Serving
This healthy chicken pot pie recipe yields 8 servings. Each serving contains about:
- 346 calories
- 17 g fat
- 7 g saturated fat
- 30 g carbohydrates
- 5 g fiber
- 12 g protein
Recipe Tips
To make this dish even healthier, you can use low-fat or fat-free cream. You can also substitute whole-wheat flour for the all-purpose flour, or use a combination of the two. For a vegan version, use vegan cream and substitute the chicken with mushrooms or other vegetables. If you’re not a fan of peas or corn, feel free to leave them out or substitute with other vegetables. Finally, if you don’t want to make your own pie crust, you can buy a pre-made crust.
Post a Comment for "Healthy Chicken Pot Pie Recipe Cooking Light"