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Friday, December 1, 2017

Foodie Files: Healthy Homemade Chicken Pot Pie

Hearty, homemade meals and cooler temperatures go hand in hand. There's nothing better than coming home from a cold day and having a hot meal on the table to warm your soul back up. However, maintaining your health goals and these hearty meals are like oil and water; they simply don't mix. 

A couple of nights ago I was craving a home cooked meal, but I was determined to find one that I wouldn't regret eating afterwards. Enter this delicious chicken pot pie recipe. It has most of the same ingredients as traditional chicken pot pie with a few alterations to make it more health friendly. And let me tell you, it was just a delicious as the ones my mom used to make when I was little. I could taste no difference at all. For me, that's a win! Shave off a few of the unnecessary extra calories, but keep the same great taste.
This recipe was super easy to prep and cook, which was wonderful since I decided to make it on a week night after I got home from work. This dish was a regular fixture in the McInerney house growing up and I could practically make it with my eyes closed so I was pleasantly surprised when the prep and cook time were identical between traditional pot pie and the healthier version I made. Check out the recipe below and enjoy!


  • 1 tablespoon of olive oil
  • 1 10 ounce container of baby bella mushrooms
  • 4 medium carrots
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups Almond Milk Original Unsweetened
  • 3 cooked and chopped chicken breasts
  • 1 bag of frozen peas
  • 1 tablespoon chopped fresh thyme
  • 1 pie crust
  • 1 egg, lightly beaten with 1 tablespoon water to create an egg wash

1. Preheat oven to 425 degrees.
2. In a large pan over medium heat pour 1 tablespoon of olive oil. Add mushrooms and cook for about 8 minutes, allowing for the mushroom to brown.
3. Add carrots, garlic, salt, and pepper to mushrooms to cook until veggies have softened.
4. Sprinkle flour over vegetables and cook for 2 minutes. Gradually add the almond milk in phases to allow for it to marry with the flour. You'll want it to become bubbly and to thicken.
5. Once the flour and almond milk are combined, add the chicken and frozen peas to the mixture. Then pour the veggie, chicken, and almond milk/flour mixture into a pie dish.
6. Cover the dish with the pie crust and slice 4 slits in the center to allow the food to breathe in the oven.
7. Brush the egg wash over the top of the pie crust.
8. Cook for 25 minutes.

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