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Lighter Chicken Pot Pie Recipe

A Healthier Comfort Food Option
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner, lunch, Main Course
Keyword: Casserole, Chicken, Comfort Food, Fall Recipes, Winter Recipes
Servings: 6 servings

Ingredients

For the filling:

  • 2 tablespoons olive oil
  • ⅓ cup chopped onion
  • 2 tablespoons flour
  • ¼ tsp pepper
  • ¾ cup low-sodium chicken broth
  • ¼ cup milk
  • 1¼ cups chicken cooked and shredded
  • 1 cup frozen mixed vegetables thawed
  • ¼ tsp garlic powder
  • salt and pepper to taste

For the crust:

  • 1 sheet of pillsbury pie crust dough or homemade, if preferred

Instructions

  • Preheat your oven to 425°F. Lightly grease a baking dish (9-inch pie dish or similar size) with olive oil spray.
  • In a saucepan, heat olive oil over medium heat. Add onion, cook for 2 minutes, stirring frequently until soft. Stir in flour and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • Stir in chicken and mixed vegetables. Remove from the heat. Pour the filling into the greased baking dish. Top with crust; edge and flute. Cut small slits in the top crust.
  • Bake 30-40 minutes or until crust is golden. During the last 15-20 minutes of baking, cover the crust edge with foil to prevent excessive browning. Let stand 5 minutes. Serve and enjoy!