A healthier take on a classic comfort food, this chicken pot pie has been made with less fat and salt. It has tender chicken, bright vegetables, and a creamy sauce that will satisfy your hunger without adding extra calories.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, diced. 1 cup frozen peas. 2 cloves garlic, minced. 3 tbsp olive oil. 3 tbsp all-purpose flour. 2 cups low-sodium chicken broth. 1 cup unsweetened almond milk. 1 tsp dried thyme. Salt and pepper to taste. 1 store-bought pie crust, thawed.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add chicken and cook until no longer pink. Remove chicken from skillet and set aside. In the same skillet, add carrots, celery, onion, and garlic. Cook until vegetables are tender, about 5-7 minutes. Stir in flour and cook for 1-2 minutes. Gradually add chicken broth and almond milk, stirring constantly until mixture thickens. Add peas, cooked chicken, dried thyme, salt, and pepper. Stir until well combined. Pour chicken mixture into a 9-inch pie dish. Unroll pie crust and place it over the chicken mixture, trimming any excess dough. Cut a few slits in the crust to allow steam to escape. Bake for 30-35 minutes, or until crust is golden brown and filling is bubbling. Let cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes