Healthy Chicken Pot Pie

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Anyone living in the Midwest or Northeast is probably well aware of the crazy winter weather we’ve been experiencing. The weather men have even banded together to name this winter storm Hercules.  And seeing as we received a little over a foot of snow in 24 hours, I think that name fits this storm just right. And these chilly winter temps typically makes us all want to stay inside, warm and cozy, wrapped in a blanket or two. Or maybe that’s just me. Yesterday, while I was watching all of those big white snow flakes float gently to the ground, I had the urge to whip up some old fashioned comfort food. However, I’m not a fan of cooking up a meal that is heavy enough to weigh you down. So I went in search for a recipe that satisfied that craving for comfort food while still feeling a little light. And this recipe does the trick. It has all the flavor you expect from classic chicken pot pie but is much lighter and healthier than those pies you find in the frozen food aisle. And with a little help from Pillsbury Crescent rolls, you can enjoy a small taste of that delightful pot pie crust with almost zero work.

Ingredients: Makes 3 individual pot pies, Adapted slightly from MarthaStewart

  • 2 chicken breasts, cooked and shredded
  • 1/4 cup chicken broth
  • 3 tablespoons olive oil
  • 4 large carrots, peeled and thinly sliced
  • 1/2 medium yellow onion, finely diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon herbs de provence
  • 1/4 cup flour
  • 1 1/4 cup 2% milk
  • 1 cup frozen peas, thawed
  • 2 tablespoons fresh lemon juice
  • Crescent roll dough, 1 individual roll per pot pie

Preparation:

  1. To prepare chicken, place chicken breasts and chicken broth in a slow cooker and cook on high for 6 hours, or until chicken is cooked through and tender enough to shred. ( I cooked 6 chicken breasts, and used 2 whole chicken breasts for this recipe and saved the remaining chicken to use in recipes throughout the week.)
  2. Heat olive oil in a large skillet over medium heat
  3. Add chopped carrots, onions, thyme and herbs de provence and cook until carrots are just tender (about 10 minutes)
  4. Add flour and stir until well incorporated
  5. Slowly stir in milk until mixture is thick and creamy
  6. Stir in peas, lemon juice and shredded chicken
  7. Once mixture is well combined, scoop 1 to 1 1/2 cups of mixture into greased ramekins (the amount of pot pie mixture you use per serving will vary based on how large your ramekins are)
  8. Place the dough from 1 crescent roll over the top of each pot pie
  9. Bake at 325 for 10 minutes, are until crescent roll mixture is lightly browned
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2 thoughts on “Healthy Chicken Pot Pie

  1. Looks so good! Also, could you please send me the cookie mix recipe from your shower.? Those cookies were delicious! Thank you.

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