When it’s cold and rainy outside, there isn’t anything I like better than comfort food. So this past weekend when it was absolutely dumping outside I went searching for a healthier version of one of my childhood favorites, the chicken pot pie.

Growing up, my mom would frequently make frozen, pre-made chicken pot pie’s from Marie Callender’s for dinner. Each small pie contains 520 calories with high fat, carbs, and cholesterol counts so when I’m craving comfort food, these aren’t an option. Until now. I’ve recreated the creaminess of the pie without the heavy cream, include all the veggies, and a flaky crust! My healthy version comes in at 335 calories that are a healthy blend of fats, protein, and carbs. This is incredibly easy to make, was a crowd pleaser, and will be in our dinner rotation this winter.

What’s your favorite comfort food?

Yield: 6-8

Healthy Chicken Pot Pie

When it’s cold and rainy outside, there isn’t anything I like better than comfort food. So this past weekend when it was absolutely dumping outside I went searching for a healthier version of one of my childhood favorites, the chicken pot pie.

Prep time: 10 MinCook time: 20 MinInactive time: 25 MinTotal time: 55 Min

Ingredients

1 tablespoon extra-virgin olive oil
10 ounces cremini baby bella mushrooms
1 cup diced carrots
1/2 c diced celery
1/2 c white onions
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4c all-purpose flour
2 c almond milk
2 c cooked and shredded boneless, skinless chicken breast
1/2c frozen peas
1/2c frozen pearl onions
1 prepared pie crust

Instructions

Preheat oven to 425 degrees Fahrenheit. Lightly coat a 9-inch pie dish with baking spray and set aside.
Heat large dutch oven or frying pan over medium heat. Add the oil and once hot, add the mushrooms and cook for about 10 minutes or until the mushrooms are beginning to brown. Add the carrots, onions, and celery, garlic powder, salt and pepper. Continue cooking util the carrots begin to soften, about 4 or 5 minutes.
Sprinkle flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almond milk, adding a small bit at a time, stirring to blend. Bring to a low boil, scraping any brown bits from the bottom. Continue to bubble until thickened, about 3 to 5 minutes.
Stir in the chicken, peas, and onions.
Spoon the chicken mixture into the prepared pie dish (no crust in pan).
If your pie dough isn’t already large enough to cover your pie, roll the circle large enough to cover your dish. Lay the dough over your pie and crimp edges. If you’d like, you can do an egg wash over the top.
With sharp knife, cuts slits in the top to let steam out.
Bake until bubbly and hot on the inside and the crust is golden, about 30 minutes. :et it rest a few minutes and serve hot.