When it comes to comfort food, few dishes can compete with a hearty chicken pot pie. This Lighter Chicken Pot Pie recipe is a healthier spin on the classic meal, making it a scrumptious option for any day of the week. Packed with tender chicken, fresh veggies, and a flavorful broth, it satisfies your cravings without weighing you down. Let’s dive into the recipe that keeps the deliciousness while cutting down on the calories!

Lighter Chicken Pot Pie

Here’s a visual treat to get you in the mood:

Ingredients

For this delightful dish, you’ll need the following ingredients:

• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups low-sodium chicken broth
• 1/3 cup all-purpose flour
• 1 cup low-fat milk
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

Now, let’s bring everything together:

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, and celery, cooking until they start to soften, about 5-7 minutes.
3. Stir in the garlic, thyme, and rosemary, cooking for an additional minute until fragrant.
4. Add the diced chicken to the skillet, season with salt and pepper, and cook until the chicken is no longer pink in the center, about 5 minutes.
5. Sprinkle the flour over the chicken and vegetables, cooking for 1-2 minutes to eliminate the raw flour taste.
6. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Allow the mixture to simmer for about 10-15 minutes until thickened.
7. Add the frozen peas and Worcestershire sauce, stirring to combine. Remove from heat.
8. Transfer the chicken mixture to a baking dish. Roll out the puff pastry and place it over the chicken mixture, sealing the edges. Cut slits in the pastry for steam to escape.
9. Brush the pastry with the beaten egg for a golden finish.
10. Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
11. Let cool for a few minutes before serving. Enjoy your lighter chicken pot pie!

This recipe not only keeps the delicious essence of traditional chicken pot pie but also makes it lighter. Enjoy every bite without the guilt!