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Lighter Chicken Pot Pie

Course Main Course
Cuisine American
Keyword Chicken Breast, Pot Pie
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 335kcal

Ingredients

For the Filling:

  • 2 pounds chicken breast diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup frozen peas
  • 1 can reduced-fat cream of chicken soup
  • 1 cup low-fat milk
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • Salt to taste

For the Crust:

  • 1 refrigerated pie crust
  • 1 egg beaten (for egg wash)

Instructions

  • Preheat oven to 425°F.
  • Heat oil in large skillet. Cook chicken until no longer pink.
  • Add vegetables (except peas), cook until softened.
  • Stir in soup, milk, and seasonings.
  • Add peas, simmer until thickened.
  • Transfer to pie dish.
  • Top with pie crust, trim and crimp edges.
  • Cut slits in top, brush with egg wash.
  • Bake 30 minutes until golden brown.

Notes

Nutritional Information (per serving)
  • Protein: 24g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Fat: 14g
  • Sodium: 480mg
  • Sugar: 4g