Healthy -ish Chicken Pot Pie

Ahh fall is here! My favorite season! Chicken pot pie is just about the coziest dinner, am I right??

Liz Adams has a wonderful recipe for chicken pot pie on her website, but it calls for cream of chicken and mushroom soup which I never seem to have on hand. I tried making a version without and it’s SO GOOD so I had to share!

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Healthy-ish Chicken Pot Pie

  • 1.5 lbs chicken breast — cooked and diced (I roast mine in the oven at 350°F but you could also use a rotisserie!)

  • 1 white onion — diced

  • 4 carrots — diced

  • 4 stalks celery — diced

  • 1/4 cup mushrooms — diced (optional)

  • 1 cup frozen peas

  • 2 tbs butter or ghee

  • 2 tbs arrowroot

  • 2/3 cup milk (I used almond milk)

  • 1 1/2 cups chicken stock

  • 1/2 tsp dried thyme

  • salt and pepper

  • 1 frozen but thawed pie crust at room temperature (see note)

Note: I’m providing directions for putting the small shapes of pie crust on top. You can omit the pie crust or put it on over the whole thing like traditional chicken pot pie. In that case, just put it on top and follow the crust directions on the package.

Here are my leaf cookie cutters

  1. Cook chicken if you haven’t already and put into a large bowl.

  2. If using cookie cutter pie crust: preheat oven to 400°F and cut out shapes using a cookie cutter. Place them on a cookie sheet and bake for 8-10 minutes, watching carefully so they don’t burn. Set aside.

  3. Preheat oven to 375°F.

  4. Sauté onions over medium heat with extra virgin olive oil approx 5 minutes.

  5. Add the carrots, celery, and mushrooms and cook, stirring occasionally, until vegetables are soft. Remove the veggies once cooked and add to the bowl with the chicken.

  6. Add the peas and thyme to the vegetables and chicken season with salt and pepper.

  7. In the same pan over low heat, melt the butter and whisk in the arrowroot.

  8. Still whisking, slowly add the milk and chicken stock. Simmer while still whisking until sauce has thickened.

  9. Mix the chicken and vegetables with the sauce and pour into a casserole dish.

  10. If everything is still warm, it should take just about 20 minutes to get bubbly at 375°F. Increase the time if things cooled down a bit.

  11. Carefully add the pie crust pieces, pressing down very gently, and return to the oven for another 10 minutes or so.

    Enjoy!!

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