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Healthy Chicken Salad Recipes
Healthy Chicken Pot Pie Recipe
Chicken pot pie is a comforting and classic dish that can be made healthier with a few simple adjustments. This version uses a lighter filling and a whole wheat crust to keep it nutritious and delicious.
Ingredients:
For the Filling:
- 2 boneless, skinless chicken breasts (cubed)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup peas (frozen)
- 1 cup mushrooms (sliced)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 2 cups low-sodium chicken broth
- 1 cup low-fat milk
- 1/4 cup whole wheat flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Crust:
- 1 1/2 cups whole wheat flour
- 1/2 cup cold unsalted butter (cubed)
- 1/4 cup Greek yogurt
- 1/4 cup ice water
- 1/2 teaspoon salt
Instructions:
Make the Crust:
- Prepare the Dough:
- In a large bowl, combine whole wheat flour and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in Greek yogurt.
- Add ice water, one tablespoon at a time, until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
- Cook the Chicken:
- In a large skillet, heat olive oil over medium heat.
- Add the cubed chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- Cook the Vegetables:
- In the same skillet, add onion, garlic, carrots, celery, and mushrooms. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the peas and cook for another 2 minutes.
- Make the Sauce:
- Sprinkle the whole wheat flour over the vegetables and stir to coat.
- Slowly pour in the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes.
- Add thyme, rosemary, salt, and pepper to taste.
- Combine:
- Return the cooked chicken to the skillet and stir to combine with the vegetable mixture. Remove from heat.
Assemble and Bake:
- Preheat the Oven:
- Preheat the oven to 375°F (190°C).
- Prepare the Baking Dish:
- Roll out the dough on a floured surface to fit your baking dish.
- Transfer the chicken and vegetable filling to the dish.
- Cover with Crust:
- Place the rolled-out dough over the filling. Trim any excess dough and crimp the edges to seal.
- Cut a few slits in the top of the crust to allow steam to escape.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for a few minutes before serving.
This healthy chicken pot pie is packed with lean protein, whole grains, and plenty of vegetables, making it a nutritious and satisfying meal.