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Chicken Pot Pie

40 min

6 servings

Introduction

This Chicken Pot Pie is lightened up by only having the one crust on the top! It is still so hearty and delicious and is a nice, healthier alternative to this typical comfort food. It's super simple to make and is actually really good re-heated, so you can plan to eat it for leftovers too!

Chicken Pot Pie

How to Make

  • Pre-heat oven to 425 degrees

  • In a large skillet, heat the Olive Oil on medium heat.

  • Add in the diced celery, Cajun seasoning, salt, pepper, and garlic and heat for 3 minutes, mixing continuously.

  • Add the flour and stir over medium heat for 2 minutes.

  • Slowly add in the milk, stirring as you do. Bring to a low boil and then bubble until thickened, about 2-3 minutes. Continue stirring and breaking up any large clumps.

  • Add in the cooked chicken, peas & carrots, onion, thyme and parsley. Mix well.

  • Spray a pie pan with Olive Oil Cooking Spray

  • Pour in the chicken mixture and flatten out the top with a spatula.

  • Whisk your egg in 1 tbsp of water to make an egg wash.

  • Roll out your pie crust.

  • Using a pastry brush, spread the egg wash on the edges of the pie pan. Then place the pie crust on top, pressing the edges onto the pan so they stick.

  • Brush the egg wash over the top of the pie crust and cut 3 slits in the top.

  • Bake in the oven for 20-25 minutes.

  • Enjoy!

Ingredients

  • 12 oz. Cooked Chicken (rotisserie, shredded chicken cooked in slow cooker, etc)

  • 1 Pie Crust

  • 1/2 cup Diced Celery

  • 2.5 cups Frozen Peas & Carrots

  • 1/2 cup Frozen Chopped Onions

  • 1 tbsp Olive Oil

  • 1/2 tsp Salt

  • 1/4 tsp Black Pepper

  • 1 tsp Garlic Powder

  • 1/2 tsp Thyme

  • 1 tsp Parsley

  • 1 tsp Cajun Seasoning

  • 1/2 cup Flour

  • 2.5 Cups Fairlife Fat Free Milk

  • 1 egg

  • Olive Oil Cooking Spray

Cajun Seasoning

  • 1 tbsp Paprika

  • 1 tbsp Garlic Powder

  • 1 tsbp Oregano

  • 1/2 tbsp Salt

  • 1 tsp Black Pepper

  • 1 tsp Chili Powder

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