One of my favorite chefs at the Food Network is Sunny Anderson. Her bubbly energy and warm Southern style cooking are exactly what I was craving for dinner tonight.
When I looked in my fridge to see what I could make for dinner, I realized I had a ton of leftover shredded chicken from the amazing Hummus Quesadillas I made for dinner the other night. So, I used Sunny Anderson’s DELICIOUS chicken pot pie and Erin’s healthy chicken pot pie recipe as my inspirations for my lightened up version.
My version uses only a top crust, because let’s be honest, the bottom crust is always mushy anyway! It is jam packed with veggies and the best part? I was abale to empty my fridge into one plate and make one amazing dinner!
I hope you’ll check out both of these amazing foodies and let me know what you think of my remix in the comments below!
Healthy Chicken Pot Pie
- Olive oil
- 1 8-oz container button mushrooms, chopped
- 1 cup carrots, diced (about 3 medium)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sage
- 1/2 teaspoon oregano
- Kosher salt and freshly black pepper, to taste
- 1/4 cup all-purpose flour
- 2 cups milk, any kind
- 2 cups boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup frozen peas
- 1/2 cup rice cauliflower
- 1 tablespoon fresh thyme, chopped
- 1 pie crust (here’s my recipe for homemade pastry)
- 1 egg
- Preheat the oven to 425 degrees. Lightly coat a 9-inch pie dish with baking spray. Set aside.
- Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
- Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, cauliflower, and thyme. Spoon the chicken mixture into the prepared pie dish.
- Roll the pie dough into a circle large enough to cover your dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut a few slits in the top.
- Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot. Enjoy!
Adapted from: foodnetwork.com and wellplated.com