Healthier Chicken Pot Pie
A creamy, comforting chicken pot pie made entirely from scratch without any heavy canned soups, topped with a flaky, buttery crescent crust.
Ingredients
Chicken
- 1 lb boneless skinless chicken breast trimmed of fat
- 1 tsp kosher salt
- to taste fresh cracked pepper
- olive oil spray
Pie Filling & Topping
- 4 rolls reduced fat crescent rolls half of an 8 oz package
- 1 tbsp light butter
- 1 cup carrots finely diced
- 1 cup celery finely diced
- 1 cup white onion finely diced
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp poultry seasoning
- 2 tbsp flour
- 1 1/2 cups reduced sodium chicken broth
- 1/2 cup whole milk
- 3 oz reduced fat cream cheese
- pinch nutmeg
- 1 cup frozen peas keep frozen
Instructions
- Preheat oven to 450°F. Spray a sheet pan with olive oil. Season chicken with 1 tsp salt and pepper. Roast for 25 minutes until cooked through.
- Chop chicken into bite-sized pieces and keep the residual juices from the cutting board.
- Melt light butter in a large pan over medium-high heat. Sauté carrots, celery, and onions for 5-6 minutes until soft.
- Add 1/2 tsp salt, garlic powder, onion powder, and poultry seasoning. Stir well.
- Spray veggies with olive oil, sprinkle with flour, and stir for 1 minute to cook the flour taste out.
- Pour in chicken broth and bring to a boil. Cook for 5 minutes until thickened.
- Whisk in milk and cream cheese until smooth. Add nutmeg, then stir in chicken (plus juices) and peas.
- Pour filling into a sprayed pie dish. Drape crescent rolls over the top, spray with olive oil, and sprinkle with a pinch of salt.
- Bake at 375°F for 20 minutes until the crust is golden brown.
Notes
Let the pie rest for 5 minutes before serving to allow the sauce to set perfectly.