Dive into this lightened up, healthier stovetop chicken pot pie made with onion, mushrooms, mixed vegetables, celery and fresh thyme.
Fall has all of us crushing on warm dishes! I was thinking of what screams fall to me, and I just couldn’t shake the idea of chicken pot pie. But how often do we make chicken pot pie?! It’s not usually the world’s healthiest dish, but a few swaps and we can lighten this baby right up!
Healthier Stovetop Chicken Pot Pie
So how do you take a traditionally, calorie-dense dish and turn it into something nutrient-rich yet full of flavor? Well, you know that’s my favorite thing to do.
How I Lightened Up This Chicken Pot Pie
Here are the main things I did to healthify this chicken pot pie while maintaining great flavor:
- Used low-fat milk
- Reduced the better
- Used chicken stock instead of broth for fuller flavor
- Added fresh herbs and frozen veggies (hi – you’re welcome, because they are easy to keep on hand and little to no work) in addition to a few fresh vegetables in season for fall (onions, mushrooms and celery!)
- I also kept this a stovetop dish primarily for the filling, so if you’d rather skip the pastry for a reduced carbohydrate option you can totally do that, or serve just the filling with a biscuit on the side!
Chicken Pot Pie Serving Options
I made this chicken pot pie recipe with a few different serving options in mind.
I wrote this recipe using a biscuit topping because #momlife has me wanting to make all things easier and so you could serve the filling by itself with a biscuit on the side if preferred, but you can definitely use a pre-made pie shell topping instead. I would roll it out, flip my ramekins upside down on top of it and then cut around the ramekins, leaving a little wiggle room.
Chicken and Veggie Filling Hacks
For the chicken, you can make your own shredded chicken, or you can simplify and use a rotisserie chicken! I have used either. Our local grocery store has fresh rotisserie chicken breast meat already pre-shredded in the refrigerated, grab-and-go section which works great in a pinch.
For the mixed vegetables, I used frozen in a steamable bag(just popped in the microwave from the freezer for about 3 minutes to thaw out without overcooking) because they are simple! You could definitely use fresh if you prefer but would likely need to steam prior to adding into the recipe. Frozen vegetables are comparable in nutritional value to fresh (and in fact might be fresher since they are frozen so quickly to harvest), which makes them a nutritious choice any time of year.
Without further delay, let’s jump to this healthier chicken pot pie recipe! Notably, I used 8 oz ramekins to serve my individual chicken pot pies!