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Chicken Pot Pie

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This Clean Eating Chicken Pot Pie does not need a side. It’s got protein, veggies, and starch all in one dish! It’s a one dish wonder! If you feel like serving a side with it anyway, try a fresh green salad or fresh fruit.

Clean Eating Chicken Pot Pie
Clean Eating Chicken Pot Pie

Chicken Pot Pie

Course: Dinner, Main Dish
Cuisine: Comfort Food
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 6

Ingredients

Pie Crust

  • 1 1/3 cup 100% whole wheat flour
  • 3/4 tsp baking powder
  • 1 1/8 tsp salt
  • 1/4 cup buttermilk powder
  • 1/8 cup safflower oil
  • 1/2 cup milk
  • 1 egg

Filling

  • 1 sweet potato diced
  • 4 1/2 cups Chicken broth low-sodium
  • 5 carrot medium, cut into large chunks
  • 2 tsp Fresh Thyme chopped
  • 2 Tbsp extra virgin olive oil
  • 1 onion large, finely diced
  • 3 Tbsp 100% whole wheat flour
  • 1/3 cup 2% milk
  • 3 stalks celery sliced
  • 3 boneless, skinless chicken breast cooked and shredded
  • 1/2 cup plain Greek yogurt fat free
  • 1 cup frozen green peas
  • 1/2 cup frozen corn
  • 1/2 cup fresh parsley minced
  • salt
  • pepper

Instructions

  • Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat, and cook 2 minutes; cover and keep warm.
  • Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes.
  • Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes.
  • Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
  • Add all ingredients to baking dish (round pie dish or small rectangular dish).
  • Pie Crust: Mix all ingredients and spread or scoop over the top of the chicken/veggie filling.
  • Bake uncovered at 400 for 18-20 minutes.
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