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This is a healthy chicken pot pie. There is a brown flaky crust in a circle pie pan, topped with pieces of fresh thyme. There is a piece of pie cut out and you can see the vegetable and chicken filling falling out.
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5 from 7 votes

Healthy Chicken Pot Pie

This healthy chicken pot pie is the ultimate delicious dinner recipe. It's warm, delicious, and a healthier version of the best comfort food.
Prep Time30 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, healthy chicken pot pie, pot pie
Servings: 6
Calories: 408kcal
Author: Jordan Smith

Equipment

  • pie dish
  • oven
  • cast-iron skillet or dutch oven
  • spatula
  • Rolling Pin
  • Measuring Cups

Ingredients

Pie Crust

  • 1 cup Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix
  • ½ cup cold unsalted butter
  • 4 tablespoon ice water
  • 1 egg for egg wash

Pie Filling

  • 2 tablespoon butter
  • 2 cups almond milk
  • 1 lb boneless skinless, chicken breast, cooked
  • 1 cup baby bella mushrooms sliced
  • 1 cup carrots diced (2-3 large carrots)
  • ½ onion chopped
  • 1 cup frozen peas
  • ½ cup celery diced (1-2 large stalks)
  • ¼-1/2 cup Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic
  • 1-2 tablespoon fresh thyme chopped

Instructions

To make pie crust

  • Gather pie crust ingredients.
  • Put Kodiak Cakes mix in a large bowl. Cut cold butter into small pieces. (Cut butter into the mix using a pastry cutter or two butter knives until butter is the size of peas.)
  • Make a well in the center of the mix and add cold water by tablespoons. Combine just until the dough sticks together and forms a ball.
  • On a floured surface, roll dough into a large circle. Make sure the dough is large enough to cover the pie dish.

To make pie filling

  • Preheat the oven to 375 degrees. Lightly grease a 9-inch pie dish with cooking spray. Set aside.
  • Heat a cast-iron skillet or dutch oven over medium-high heat. Add the butter to the skillet. Add the onions, mushrooms, and garlic. Cook until the mushrooms and onions begin to brown, stirring occasionally, about 7-10 minutes. Add the carrots, celery, salt, and pepper. Cook for another 3-5 minutes, until carrots begin to soften.
  • Pour the almond milk into the mixture, adding a little at a time and stirring constantly. Sprinkle the kodiak cakes mix into the mixture and stir. Continue to let the mixture bubble and thicken (about 5 minutes), bringing it to a low boil. Taste test and add additional seasonings.
  • Add the cooked chicken, thyme and peas to the mixture. Stir.
  • Scoop the pie mixture into the greased pie dish.
  • Place the rolled out the pie dough over the pie dish. Place on top of mixture, trimming the overhang to the edge of the dish. Gently press the edges with a fork or your fingers. Cut a few slits in top of crust or poke holes with a fork to let the steam escape. Whisk 1 egg together and brush the top of the crust with the egg wash.
  • Bake until hot and bubbly on the inside and the crust is deeply golden, about 35-40 minutes. Let rest a few minutes. Serve hot.

Nutrition

Calories: 408kcal | Carbohydrates: 21g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 713mg | Potassium: 592mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4738IU | Vitamin C: 16mg | Calcium: 214mg | Iron: 2mg