Healthy Turmeric Thyme Chicken Pot Pie
This Healthy Turmeric Thyme Chicken Pot Pie is the ultimate lightened-up comfort food using almond milk instead of heavy cream, lots of fresh veggies and shredded chicken, and a homemade flaky whole wheat pie crust.
Some nights nothing sounds better for dinner than a warm, comforting chicken pot pie with a buttery flaky crust. This one checks all the boxes and is full of good-for-you ingredients. Not to mention, it is fairly easy to whip up because it only has a top layer of crust.
How to make homemade whole wheat pie crust:
Place whole wheat flour, salt, and cubed butter with a few tablespoons of almond milk handy.
Next, using a pastry cutter (or food processor or two forks), cut the butter into the flour, salt mixture until no large pieces of butter are left. Then add the almond milk and stir until the dough comes together like in the picture below.
Here is a fun little trick: roll the dough while at room temperature between two pieces of plastic wrap as thin as you can get it. Then place in the fridge until you need it. Chilling is not required.
Make the Turmeric Thyme Chicken Pot Pie Filling:
After the pie crust is made, simply saute all ingredients in a pan on the stove. Add in some whole wheat flour then almond milk to create that creamy dreamy texture. The turmeric brings a golden hue to the filling and the thyme adds a yummy woodsy flavor.
Almost done now! Just place the crust you made earlier on top of the pie dish you are using and bake for 40 minutes.
Voila! Healthy Turmeric Thyme Chicken Pot Pie is ready to slice and serve. It is SO GOOD and gets requested often in our house. Hope you love it as much as we do!
Healthy Turmeric Thyme Chicken Pot Pie
Ingredients
- 2 cups cooked, shredded chicken*
- 1 tbsp olive oil extra virgin
- 1 onion diced
- 2 large carrots thinly sliced
- 3 celery stalks diced
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp turmeric
- 3 tbsp whole wheat flour
- 2 ΒΌ cups unsweetened almond milk
- 3/4 cup frozen peas
- salt and pepper to taste
Whole Wheat Flaky Pie Crust
- 1 cup whole wheat flour
- 1/4 tsp salt
- 4 tbsp butter cold
- 3 tbsp unsweetened almond milk
Instructions
Whole Wheat Flaky Pie Crust:
- With a pastry cutter or food processor, mix the butter into the flour and salt.
- Add the almond milk and mix until the dough forms a ball.
- Roll the pie dough between two pieces of plastic wrap until the dough is the diameter of your pie dish.
- Refrigerate pie crust dough until ready to use.
Healthy Turmeric Chicken Pot Pie Filling:
- Preheat oven to 375 degrees F. Lightly grease a pie dish with avocado oil.
- Heat a skillet over medium heat and add the olive oil.
- Add the onion, carrots, celery, salt, pepper, garlic powder, turmeric, and dried thyme. Cook until the veggies are slightly softened and browned, about 4 minutes.
- Add the 3 tbsp of whole wheat flour to the skillet with the veggies. Allow to cook for 2 more minutes.
- Pour in the almond milk and stir until combined. Once the mixture has thickened, add in the shredded chicken and frozen peas. Taste and add more salt and/or pepper as needed.
- Pour the chicken pot pie filling into the prepared pie dish. Place the pie crust on top.
- Bake for 40 minutes until the top is golden brown.