Healthy Low Fat Chicken Pot Pie

Enjoy a lighter version of the classic comfort food with this low-fat chicken pot pie. Packed with lean chicken, colorful vegetables, and a creamy low-fat sauce, this dish is satisfying without the guilt. Perfect for a cozy family dinner or a potluck gathering.

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp whole wheat flour
• 1 cup low-fat milk
• 1 cup chicken broth
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1 pre-made whole wheat pie crust

Directions

1. Preheat the oven to 375°F.
2. In a large skillet, cook the chicken until no longer pink. Remove and set aside.
3. In the same skillet, sauté the carrots, celery, peas, onion, and garlic until slightly softened.
4. Sprinkle in the flour and stir until vegetables are coated.
5. Slowly add in the milk and chicken broth, stirring constantly until thickened.
6. Stir in the cooked chicken, thyme, rosemary, salt, and pepper.
7. Pour the filling into a pie dish and cover with the pie crust. Cut slits in the crust for steam to escape.
8. Bake for 30-35 minutes or until the crust is golden brown.
9. Let cool slightly before serving.

Interesting Facts