Description
Experience a wholesome twist on a timeless classic with this healthy chicken pot pie. By replacing heavy creams with nutrient-dense almond milk and incorporating fresh cremini mushrooms, carrots, and tender chicken, this recipe offers a deeply satisfying, creamy texture without the heaviness of traditional versions. It is a perfect, protein-rich comfort meal that nourishes the body while remaining light and vibrant—ideal for a cozy midweek dinner that feels like a warm embrace.
Ingredients
1 tablespoon extra-virgin olive oil
10 ounces cremini baby bella mushrooms, sliced
1 cup diced carrots
1/2 cup diced celery
1 1/2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
2 cups unsweetened almond milk
2 cups cooked and shredded boneless, skinless chicken breasts
1/2 cup frozen peas
1/2 cup frozen pearl onions
1 tablespoon chopped fresh thyme
1 prepared pie crust
1 egg lightly beaten with 1 tablespoon water
Instructions
Preheat your oven to 400°F.
Heat the olive oil in a large skillet over medium heat and sauté the mushrooms, carrots, and celery until softened.
Stir in the garlic powder, salt, pepper, and flour, cooking for about 1 minute to remove the raw flour taste.
Gradually whisk in the unsweetened almond milk, stirring constantly until the sauce thickens and becomes creamy.
Fold in the shredded chicken, frozen peas, pearl onions, and fresh thyme.
Transfer the mixture into a pie dish or individual ramekins.
Place the prepared pie crust over the top, trim the edges, and crimp to seal.
Cut a few slits in the crust for steam to escape and brush with the egg wash.
Bake for 25 to 30 minutes until the crust is golden brown and the filling is bubbling.
Let sit for 5 minutes before serving.
Notes
Ensure your almond milk is unsweetened to maintain the savory profile of the dish. You can use a gluten-free pie crust if needed to suit dietary preferences. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg