A healthier take on the classic chicken pot pie, this low calorie version uses a light, flaky crust and a creamy vegetable-packed filling for a comforting meal without the guilt.
2 cups cooked chicken breast, shredded
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups low sodium chicken broth
1/2 cup unsweetened almond milk
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon salt
1 sheet refrigerated whole wheat pie crust
1 large egg, beaten
Preheat the oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent, about 3 minutes.
Add the diced carrots and celery to the skillet and cook for 5 minutes until slightly softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and almond milk, stirring constantly until the mixture thickens and comes to a simmer.
Add the shredded chicken, frozen peas, dried thyme, dried rosemary, salt, and black pepper. Stir to combine and cook for 2 minutes. Remove from heat.
Transfer the chicken and vegetable filling into a 9-inch pie dish.
Unroll the whole wheat pie crust and place it over the filling. Trim any excess dough and press the edges to seal. 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 30-35 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.