A lighter take on the classic chicken pot pie, featuring a flaky whole wheat crust and a creamy vegetable-packed filling that’s both satisfying and low in calories.
1 cup cooked chicken breast, shredded
1 cup low sodium chicken broth
1/2 cup unsweetened almond milk
1 tablespoon whole wheat flour
1 tablespoon olive oil
1/2 cup diced yellow onion
1/2 cup diced carrots
1/2 cup frozen peas
1/2 cup diced celery
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon salt
1 sheet whole wheat pie crust, thawed
1 large egg, beaten
Preheat the oven to 375°F (190°C).
Heat olive oil in a medium skillet over medium heat.
Add diced onion, carrots, and celery to the skillet and sauté for 5-7 minutes until vegetables are tender.
Sprinkle whole wheat flour over the vegetables and stir to coat evenly, cooking for 1 minute.
Gradually pour in the chicken broth and almond milk while stirring continuously to avoid lumps.
Add shredded chicken, frozen peas, dried thyme, dried rosemary, salt, and black pepper to the skillet.
Simmer the mixture for 5 minutes, stirring occasionally, until the filling thickens.
Transfer the filling to a 9-inch pie dish and spread evenly.
Place the whole wheat pie crust over the filling, trimming any excess dough from the edges.
Press the edges to seal and cut a few small slits in the crust to allow steam to escape.
Brush the beaten egg over the crust to give it a golden finish.
Bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbly.
Remove from the oven and let cool for 5 minutes before serving.