This Light and Easy Chicken Pot Pie is a comforting dish made with tasty chicken, fresh vegetables, and a fluffy crust. It’s both hearty and healthy!
I love how simple it is to whip up—just mix everything and let it bake! Plus, it makes the whole house smell amazing. Your family will be asking for seconds! 😊
Key Ingredients & Substitutions
Chicken: Cooked chicken breast gives this dish great flavor. You can use rotisserie chicken for convenience or leftover chicken to save time. If you’re looking for a vegetarian option, substitute with mushrooms or a mix of your favorite veggies.
Vegetables: Carrots and peas are classic, but feel free to swap in other vegetables like corn or green beans. Fresh veggies can work too; just chop them into small pieces for even cooking.
Broth: Low-sodium chicken broth keeps it lighter. For a vegetarian twist, vegetable broth can be a great substitute, ensuring the flavors still shine without meat.
Milk: Using low-fat milk keeps the dish lighter. You can easily use almond milk or oat milk for a dairy-free option, just ensure they are unsweetened to avoid altering the flavor.
Crust: A refrigerated pie crust makes it easy. If you prefer homemade, a light pie dough recipe can add a special touch. For a gluten-free version, look for gluten-free pie crusts available in stores.
How Do You Ensure a Creamy Filling?
Getting that delicious creamy filling is key to a great pot pie. Here’s how to do it right:
- Start by sautéing the onions, carrots, and celery until they’re just soft. This step brings out their flavors.
- When you add the flour, stir well and let it cook for a minute—this helps remove any raw flour taste and thickens the everything.
- Gradually whisk in the broth and milk. This gentle addition helps avoid lumps. Keep stirring until the mixture is thick and creamy, about 5 minutes.
- Finally, mix in your cooked chicken and peas, along with seasoning. Ensure everything is well combined before transferring to the pie dish!
With these techniques, you’ll always have a deliciously creamy filling in your pot pie!
Light and Easy Chicken Pot Pie
Ingredients You’ll Need:
- For the Filling:
- 2 cups cooked chicken breast, diced or shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup milk (preferably low-fat)
- 1 tablespoon olive oil or light butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Crust:
- 1 refrigerated pie crust (or light pie dough)
- Optional:
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 30-35 minutes of baking time. So, in total, you’re looking at around 1 hour from start to delicious finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your chicken pot pie gets baked to golden perfection!
2. Sauté the Vegetables:
In a large skillet, heat your olive oil or light butter over medium heat. Add the chopped onions, diced carrots, and celery. Sauté for about 5 minutes until they begin to soften and become fragrant.
3. Add Garlic:
Stir in the minced garlic and cook for another minute, just until it’s fragrant. It adds a wonderful depth of flavor to the filling.
4. Create the Thickener:
Sprinkle the flour over your softened vegetables. Stir well to coat everything evenly and cook for 1-2 minutes. This helps to remove that raw flour taste.
5. Whisk in Broth and Milk:
Gradually pour in the chicken broth and milk, whisking continuously to prevent any lumps. Keep stirring until the mixture thickens, which should take about 5 minutes.
6. Combine Chicken and Seasonings:
Once thick, stir in the cooked chicken, frozen peas, dried thyme, and season with salt and pepper to your liking. Remove it from heat once the filling is creamy and well combined.
7. Prepare the Pie Dish:
Pour your delicious filling into a 9-inch pie dish, spreading it out evenly.
8. Roll Out the Pie Crust:
Unroll your refrigerated pie crust over the filling. If there’s excess dough, trim it off, and then press the edges of the crust to seal everything in.
9. Brush with Egg (Optional):
If you’d like a golden crust, brush the top of the pie crust with the beaten egg. This step is optional but adds a nice color!
10. Cut Steam Vents:
Make a few small slits in the top crust so that steam can escape while the pie bakes. This helps prevent sogginess!
11. Bake the Pie:
Place the pie in the oven and bake for 25-30 minutes. You want the crust to be golden brown, and the filling should be bubbling up a bit.
12. Cool Before Serving:
Once baked, let the pot pie cool for about 5-10 minutes before digging in. This helps it set a little so that every slice is perfect!
Enjoy your light and easy homemade chicken pot pie! It’s sure to be a hit around the dinner table! 😊
FAQs About Light and Easy Chicken Pot Pie
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this recipe. Just make sure it’s shredded or diced similarly to how you would use chicken for the best result.
What Can I Substitute for the Pie Crust?
If you’re looking for a healthier option, consider using a whole wheat pie crust or phyllo dough for a lighter alternative. You can also make a crustless version by simply baking the filling in a greased dish.
How Do I Store Leftovers?
Store any leftover chicken pot pie in an airtight container in the fridge for up to 3 days. To reheat, cover it with foil and warm in the oven at 350°F (175°C) until heated through, usually about 20 minutes.
Can I Add Other Vegetables?
Definitely! Feel free to add your favorite veggies like corn, green beans, or bell peppers. Just remember to chop them into small pieces to ensure even cooking!