Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 lb boneless, skinless chicken breasts, cooked; 2 cups frozen mixed vegetables (carrots, peas, corn, green beans); 1 onion (finely chopped); 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups unsweetened almond milk; 1 cup low-sodium chicken broth; Salt and pepper to taste; 1 tsp dried thyme; 1 tsp dried rosemary; 1 package reduced-fat crescent roll dough (I used Pillsbury)

Just like the one your grandma used to make… but healthier!

Print

Chicken Pot Pie

Makes 4 servings, Each serving: 397 calories; 38C/13F/34P

Ingredients

1 lb boneless, skinless chicken breasts, cooked
2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
1 onion finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups unsweetened almond milk
1 cup low-sodium chicken broth
Salt and pepper to taste
1 tsp dried thyme
1 tsp dried rosemary
1 package reduced-fat crescent roll dough (I used Pillsbury)

Instructions

Preheat your oven according to the crescent roll dough package instructions.
Spritz a pan with non-stick cooking spray and sauté the chopped onion, garlic, and mixed vegetables until softened.
Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes.
Gradually whisk in almond milk and chicken broth. Continue to stir until the mixture thickens. If it is not thicken enough yet add a bit of cornstarch or xanthan gum to it to thicken more.
Add shredded chicken, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
Transfer mixture to a pie dish or oven-safe baking pan. Unroll the crescent roll dough and place it on top of the chicken mixture in the skillet.
Bake according to the crescent roll dough package instructions or until the top is golden brown.

For more nutrition and weight loss tips follow me on Instagram here or grab one of my free guides here.