Healthy Chicken Pot Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	5%	15%
liquid	188%	156%
egg	19%	0%
dairy	188%	47%
salt	1%	1%
vegetables and beans	206%	123%
protein add	173%	150%

Where it stands out

• #1 of 71 for filling set

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon extra-virgin olive oil
284 g	10 ounces cremini baby bella mushrooms
128 g	1 cup diced carrots (about 3 medium)
50 g	1/2 cup diced celery (about 1 large stalk)
4 g	1 1/2 teaspoons garlic powder
3 g	1/2 teaspoon kosher salt
1 g	1/4 teaspoon ground black pepper
30 g	1/4 cup all-purpose flour
488 g	2 cups unsweetened almond milk
450 g	2 cups cooked and shredded boneless, skinless chicken breasts*
72 g	1/2 cup frozen peas
80 g	1/2 cup frozen pearl onions
6 g	1 tablespoon chopped fresh thyme
230 g	1 prepared pie crust
50 g	1 egg (lightly beaten with 1 tablespoon water to create an egg wash)

Method: 5 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I love this Chicken Pot Pie recipe and it's in my regular rotation. Luckily, my favorite 2-crust pie recipe produces 3 crusts, and I always use the 3rd to make this Chicken Pot Pie. It is so flavorful and I love that it's healthy, at least healtier with the ” — a cook, 5.0★

“Excellent recipe and instructions. Turned out perfect 1st time. The only tweak was to swap almond milk for chicken broth (the broth came from a half-eaten rotisserie chicken. I stripped the meat & simmered the carcass for 3-4 hours. Very flavorful).” — a cook, 5.0★