When I was getting ingredients at Trader Joe’s to make this recipe, the TJ’s cashier and I struck up conversation about how good a chicken pot pie sounded and how his mom used to make it for him as a kid. I explained that my plan was to lighten it up and make it dairy free with the almond milk & vegan butter I had in my cart. He smiled as he packed my groceries away so that they fit effortlessly into paper sacks. Immediately I looked down, and thanked him for doing that. He said, “You’re doing the healthy cooking for your family, it’s the least I can do for you. Most families don’t get that kind of food.”
Right there and then, I knew we both appreciated each other, even if it was only for a few minutes. It made my day better and got me thinking about how quickly we forget to recognize and appreciate one another, and most importantly ourselves.
Later that evening, I got to work on my healthy chicken pot pie. There was something special about doing what I loved. Something I could not take for granted. I knew needed to appreciate it more.
I acknowledged to myself that cooking was something I needed to slow down and take in with all my senses. Often I’m rushing to get a recipe done because of the daylight or because of a deadline; the only thing rushing does is take the creativity out of the craft.
Like painting is to an artist, cooking seems to light my soul on fire. And so I took a step back, a deep breath, and was determined to make this the best healthy chicken pot pie you’d ever have. I would take it slow, I would appreciate my craft and I would perfect the recipe.
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Healthy chicken pot pie for the soul
We’re taking the classic chicken pot pie recipes you know and love and adding a lightened up twist that is equally as delicious. In this recipe, we’re skipping the heavy cream, half-and-half, and loads of butter and instead using dairy free milk and reducing the butter. You can also use vegan butter if you’d like! More on this below.
Ingredients in this lightened up chicken pot pie
This healthy chicken pot pie comes together with protein packed chicken, tender vegetables, buttery gold potatoes, a lightened up, dairy free sauce, and plenty of fresh herbs and seasonings. Here’s everything you’ll need to make it:
- For the crust: we’ll be using my famous pie crust with all purpose flour, salt, cold butter or vegan butter, an egg yolk, and a little milk of choice.
- For the chicken: you’ll cook some cubed, boneless skinless chicken breast in olive oil, butter or vegan butter, salt and pepper.
- For the veggies: we’re boiling the potatoes and carrots in milk and chicken broth before adding them to the filling. I also like to stir frozen peas into the sauce!
- For the sauce: you’ll need onion, more butter or vegan butter, flour, chicken broth, and some of the liquid you cooked the potatoes in.
- Herbs & spices: we’re just using some fresh thyme, salt and pepper throughout.
Bottom line: This chicken pot pie is simply glorious. (Tony even ate 3/4 of it in one night. Seriously, the man can eat!)
Easy ingredient swaps
You can easily make this healthy chicken pot pie your own with a few simple swaps or add-ins! Here’s what I can recommend:
- Keep it dairy free: simply use vegan butter and your favorite non-dairy milk throughout the recipe. I typically use unsweetened almond milk.
- Choose your veggies: customize with your fav veggies like spinach, cauliflower, broccoli, celery, and even mushrooms! Just be sure not to overfill the pot pie.
- Pick your protein: you can easily use cooked, chopped up ham or turkey in place of the chicken, or even go vegetarian with a can of drained chickpeas.
- Get a little cheesy: try my famous Blow Ya Mind Cheddar Broccoli Chicken Pot Pie for a delicious twist on this classic!
Can I use a different flour?
Unfortunately, no, I cannot recommend swapping the all purpose flour for another flour in this recipe. I have not tested the recipe using a gluten-free flour.
How to make the perfect healthy chicken pot pie
- Make the crust dough. Start by making the dough for your chicken pot pie crush by hand or in a food processor. Be sure to refrigerate it until you’re ready to use it. I’ve included both easy methods in the full instructions!
- Cook the chicken. Cook your chicken in a large pot with olive oil, salt & pepper, then set it aside.
- Cook the veggies. In the same pot you’ll boil the carrots and potatoes in milk and chicken broth. Drain them while reserving the cooking liquid and set them aside.
- Make the sauce. Cook down your onions in the same pot with butter, then whisk int eh flour and chicken broth. Stir in that potato liquid, veggies, cooked chicken, frozen peas, herbs and seasonings. Simmer it all together until it thickens.
- Prep your pot pie. Add the filling to a greased skillet or pie dish, roll out your dough, then place it carefully on top of the filling. Seal the crust on top and cut a few slits to let the steam escape.
- Bake & serve. Brush the crust with an egg wash, then bake it up until it’s golden and bubbly. Top with sea salt & extra thyme and enjoy!
Freezer-friendly homemade chicken pot pie
Good news: this healthy chicken pot pie is so easy to freeze for later! Here’s how to do it:
- Cook & assemble: cook the filling and assemble the crust and full chicken pot pie completely.
- Wrap it up: before brushing the pie with the egg wash, wrap the entire pie in tinfoil and place in the freezer for up to 2 months.
- Defrost it: when ready to cook, defrost the pie in the fridge and then bake as directed.
- Bake & enjoy: to bake from frozen, bake for 30 minutes with the foil on top. Remove the foil and bake for another 30-45 minutes or until golden brown on top.
As this chicken pot pie baked and bubbled in the oven, I set the table and remembered how important it is to do what sets your soul on fire. Because when you’re doing what you love, you have joy in your life and comfort in your heart. But above all, don’t forget to be kind and humble along the way.
Can I make it ahead of time?
Absolutely! Try prepping a few of the steps before you bake it. You can do the following and store everything in separate airtight containers before following the recipe:
- Make the crust
- Cook the chicken
- Chop your veggies
- Assemble the chicken pot pie completely, then store it covered in the fridge the day before baking. Then bake as directed!
Store it for later
Store any leftover healthy chicken pot pie in airtight containers in the refrigerator for up to 3-5 days. Feel free to reheat portions in the microwave or in the oven at 350 degrees until heated through.
More comfort food recipes to try
- Pesto Mushroom Chicken Lasagna Roll Ups
- The Best Healthy Turkey Lasagna You’ll Ever Eat
- One Pan Lightened Up Hamburger Helper
- Healthy Chicken Pot Pie Soup
- Hot Honey Bangin’ Crunchy Cornflake Baked Chicken
Get all of my comfort food recipes here!
I hope this lightened up healthy chicken pot pie brings you the utmost joy and comfort. You deserve every bite of it. If you make this healthy chicken pot pie, be sure to tag #ambitiouskitchen on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! xo.
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Lightened Up Chicken Pot Pie
Ingredients
- For the crust:
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/3 cup COLD vegan buttery stick (or regular unsalted butter if you are not dairy free)
- 1 egg yolk (not the full egg, just the yolk)
- 2-3 tablespoons unsweetened almond milk
- For the filling:
- 1 tablespoon vegan butter (or regular butter or olive oil), divided
- 1 pound boneless skinless chicken breasts, cut into cubes
- 1 cup unsweetened almond milk
- 1 1/3 cup low sodium chicken broth
- 1 3/4 cups diced gold potatoes (about 3/4 pound)
- 2 large carrots, sliced
- 1/2 white onion, chopped
- 1/3 cup whole wheat pastry flour
- 1/2 cup low sodium chicken broth
- 1 cup frozen peas
- 3/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1-2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
- 1 egg, for egg wash
Instructions
- For the chicken pot pie crust: Place flour and salt in a bowl and whisk together. Dice butter and place into flour mixture. (It is important for the butter to be COLD so sometimes I dice it up then place in a bowl and stick in the freezer for a few minutes.) Use a pastry knife and cut butter into flour until it is edamame or pea sized. Using a large fork, add the egg yolk and 2 tablespoons of milk to the mixture and combine. Continue adding almond milk, a tablespoon at a time until dough comes together and is somewhat soft. You may not need to add all the milk; you want the dough to be smooth but neither overly wet nor dry. I find 3 tablespoons to be good most of the time.
- If you want to make the dough in the food processor (easiest method), here is how: Add the flour and salt with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 2-3 tablespoons milk and process again until the dough is crumbly. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a floured surface and gather into a disk, wrap in plastic and place in fridge until you are ready to roll out. Dough can also be made ahead of time and placed in fridge or 1 week or frozen for up to 3 months.
- In a large pot, add 1/2 tablespoon butter (or vegan butter or olive oil) and chicken. Season chicken with salt and pepper and cook until chicken is no longer pink, about 5 minutes, then transfer to a bowl or large plate and set aside.
- Next add almond milk and chicken broth to pot and bring to a boil. Add in diced potatoes and carrots and boil for 3-4 minutes. (This helps to release the potato starch!). Drain the mixture over a bowl, reserving the cooking liquid (very important). Set aside the carrots and potatoes for later.
- Next add remaining 1/2 tablespoon butter (or vegan butter or olive oil) in the same pot you've been using. Add in onions and cook for 3-4 minutes until translucent.
- Vigorously whisk in 1/3 cup flour and 1/2 cup chicken broth at the same time until smooth and no lumps remain. Stir in reserved cooking liquid, potatoes, carrots, chicken, frozen peas, thyme, salt and pepper.
- Simmer over medium low heat for 5 minutes or until mixture thickens. Taste and adjust seasonings as necessary. Remove from heat.
- Preheat oven to 375 degrees F.
- Coat a deep skillet or large deep dish pie pan with nonstick cooking spray (you can also use a 2 quart sized skillet). Add pot pie mixture.
- Roll out the pie dough out on a very well floured surface so that it's large enough to cover the pie pan. Place on top of mixture, pressing the edges and sealing. Cut a few slits in top of crust or poke holes with a fork to let steam escape. Whisk 1 egg together and brush the top of the crust with some of the egg wash.
- Bake for 45-55 minutes or until crust is golden and filling is bubbly. Top crust with sea salt and extra fresh thyme. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz | Photography by: Sarah Fennel
Recipe originally published on January 30th, 2017 and republished on February 11, 2020 with a new crust.
105 comments
Aww what a lovely story! Trader Joe’s employees always make me so happy. This pie looks soooo awesome and comforting. I’ve always been intimidated by homemade pie crust but I definitely want to tackle this at some point!
Love your reminder to slow down and enjoy your craft. I like to remind myself i’m a human ‘BEING’ not ‘DOING’ sometimes <3
This sounds so delicious! Recipe says “must use Almond Breeze” but my daughter has a nut allergy. Can I use regular 1% milk instead?
Thanks!
I have a nut allergy as well and am wondering the best substitute for the almond milk! Thanks
This looks so tasty. Love meat pies.
Such a beautiful post and beautiful recipe! This looks so comforting and delicious. Something about a home style meal just makes you sit back and take it all in. Love this!
one of my kids has a gluten allergy- can you make this with almond flour instead?
Pie is pretty much the ultimate comfort food!
Can regular whole wheat flour be substituted for the whole wheat pastry flour?
What flour would you use if you’re trying to stay away from wheat? Soy? This looks yummy! Would love to enjoy chicken pot pie again. 😊
I made this last night and it was SO good. I have to confess, I hated chicken pot pie growing up because we just had those gross frozen ones. But my husband loves chicken pot pie, so I thought I would give it a shot and I loved it! I did have to do a couple of substitutions based on what I had on hand, I used whole milk because my almond milk was expired, and I used whole wheat flour instead of whole wheat pastry flour. I also realized when I went to roll the dough that I don’t own a rolling pin, so I used a wine bottle haha.
This was the best chicken pot pie I’ve ever tasted! My husband loved it and had a big second helping! I didn’t have the whole wheat pastry flour so just used all purpose white flour for the crust, adding a little less liquid, and it turned out light and flaky. Can’t wait to make this again! Thank you 🙂
I made this tonight and it was SO bomb. My family of 4 devoured it in one sitting and said they would definitely eat it again! I did use sweet potato instead of regular potatoes but other than that I followed the directions exactly!
So happy to hear that!! And sweet potato in here would be amazing. Glad you all enjoyed!
Great recipe – just delicious! I actually did a bottom crust as well! A bit tough to transfer dough after rolling out, but easy to patch back together!
When I try to save to Pinterest, it won’t let me – says “invalid parameters” – Have never experienced that before
Glad you liked this one Barb! We’re currently working on a fix for the Pinterest button. Stay tuned and thank you for your patience!
Hi Barb,
Not sure if you will get this, but an easy trick for rolling the dough is to place the rolling pin at the end of the pie crust and roll the dough back onto the rolling pin. Then place it at edge of your pie dish and unroll it over the dish. Hope that helps and makes sense!
[…] Lightened Up Chicken Pot Pie […]
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[…] so ridiculously delicious I was practically licking the bowl clean. Since my husband Tony LOVES my lightened up chicken pot pie recipe, I decided to recreate it but in soup form and of course, with a few healthy […]
[…] so ridiculously delicious I was practically licking the bowl clean. Since my husband Tony LOVES my lightened up chicken pot pie recipe, I decided to recreate it but in soup form and of course, with a few healthy […]
Can the flour be equally interchangeable with almond flour?
I wouldn’t recommend it as the texture will be very different.
I made this recipe tonight for my husband and me and we loved it! The flavor is amazing. I didn’t have fresh thyme, so I used 1.5 TBS dried thyme. I also already had a baked homemade pie crust left over from Thanksgiving, so I made an “open faced” chicken pot pie, and it worked out great! There was a lot of leftover filling, so I poured it into a muffin pan and topped each with half a Hawaiian roll (also leftovers). The bread/filling combo was a little sweet for us, but I think subbing with a roll or biscuit more towards the salty direction, it’d be delicious. I’ll definitely be making this recipe again!
YUM great idea with the open faced pit + mini ones – sounds amazing!
ABSOLUTELY AMAZING!!! The flavors taste just like a regular chicken pot pie without the extra fat. Highly recommend!
Absolutely! Glad you loved it!
Why take a paper bag? Bringing your own reusable is much more earth friendly and less wasteful
Agreed and I usually do! This specific time I forgot mine – I’m only human 🙂
There is nothing that says comfort food to me better than chicken pot pie. Thanks for sharing your lightened up version!
Agreed! So cozy and delicious. Hope you love this one!
If you would like to freeze this, should you pre-bake it and let cool or freeze uncooked?
I recommend freezing before baking it (once you put the crust on — but do not bake the crust).
Your commitment and dedication before you began the recipe was fantastic. And yes, you have given the finest chicken pie recipes for a healthy twist. Such recipes always defeat the myth that healthy food is not tasty. Only when tested and experimented, we arrive at such mouth-watering recipes.
Absolutely! So delicious 🙂
Hi! I was wondering, has anyone tried this recipe using almond flour, or have any other suggestions, for a gluten free crust? Thanks!
Hi Ashley! I would suggest using an all purpose gluten free flour.
I had to leave a review right away after eating this because it’s that good! Tastes just like chicken pot pie should. I used white whole wheat flour for the crust and olive oil instead of butter for the veggies. No one would be able to tell that this is a healthier version.
Perfect! So happy you loved this one 🙂
I love this recipe! It warms you from the inside out and is filling without feeling heavy. I didn’t use as much potato and added some celery. Definitely make your own crust and add herbs into the crust, it takes the flavor up a notch!
Absolutely! Such a great comfort food.
Absolutely loved this chicken pot pie! I doubled the recipe to freeze one and I couldn’t be happier that we get to enjoy this one again soon. No substitutions necessary but added sweet potato and celery to the veggie mix – yum! Thanks for making a guilt free version of a comfort meal, the butter and cream were not missed!
Amazing! So happy you loved this one!
Plan on making this making this tonight 1st time. Is the 1/2 cup broth whisked with flour in addition to the 1 1/3 boiled with milk, and potatoes, carrots? Or is the 1 1/3 cup divided? Thank you.
It is in addition — the instructions are written to reflect that 🙂 Sorry for the confusion!
Oh my goodness, this was absolutely delicious!! I love Chicken Pot Pie, it’s one of my favorite comfort foods. And when I came across this lightened version, I just had to make it. The only subs that I made was using 2% milk instead of almond milk since that’s what I had on hand, and all purpose flour (I guess it’s not so light then? Lol!) but regardless, it came out amazing.
One tip, be sure to put a baking sheet under the pie dish to catch any overflowing filling. Don’t make the same mistake I did! I guess my pie dish isn’t tall enough so the filling overflowed and the bits of it on the oven started to burn. Honestly though, not a big deal. I just cleaned up the mess, put the baking sheet under, and continued baking.
Awesome recipe as always, Monique. I’ve been following you for many years now and you never disappoint!
Great tip with the filling! That can happen with certain pie dishes. So glad you loved this one!!
This was SO GOOD. I followed the recipe to a T but added a few more seasonings to my chicken. I also added rosemary to the filling as I felt it was missing a little bright pop. I will be saving this recepe as a forever fave. Thank you for putting this together! =)
Perfect! Glad you enjoyed!
This was sooo good and so easy to make. I used oat milk and it turned out perfectly. Also added in fresh corn and green peas. Will definitely make it again!
Perfect! Glad you enjoyed!
This is a great (almost) guilt-free version of the pot pie. Super simple and easy to customize with whatever veggies are on hand. I will definitely make this again!
Absolutely! The perfect healthy comfort food 🙂
Healthier chicken pot pie! Yes please! 🙌🏻🙌🏻 So filling and satisfying and delicious! I made two big pies and froze them for dinners for the week. I had a little trouble with cooking the first one and my pie edges got very dark while the middle crust stayed soft. I know every oven heats a little differently, so I played around with the temps for the 2nd one and the crust came out beautiful and crispy. I put the pie in frozen and covered for 20 mins at 375. Then I uncovered it and re-covered just the crust and baked the pie for 40 mins. Last, I uncovered the crust, cranked the temp to 400 degrees, and baked for another 20 minutes 😋
Amazing! I’m glad adjusting the temp worked out well. So delicious!
I made this last night and it was delicious. My family liked it better than a traditional chicken pot pie. I had some celery and a leek on hand, added those for a little extra flavor. The crust was delicious. Will make again.
Perfect! Love those additions 🙂
This came out so delicious. I had been looking for a lightened up version for the longest time. Thank you for this recipe!
Perfect! So happy to hear that 🙂
We loved this! So good! I actually used a pre-made crust to save time. 😉
Pefect! Glad you enjoyed 🙂
As a trader joe’s employee, I love this story. I love the recipe even more. I used trader joe’s brand almond milk and a gluten free pie crust (it was already made and frozen in a pie tin so I thawed it, rolled it out flat and refroze it) and it turned out soooo good. I also used gluten free flour in the filling instead of pastry flour and didn’t notice a difference!
YES love that! Such a great dinner 🙂
Okay this is the best chicken pot pie recipe! Super easy to follow, and fool proof! I’ve never made a pot pie and I’m not much of a cook and I was still able to make this and my whole family loved it. I’ve made it twice now. I’m in love. If you’re searching for a chicken pot pie recipe, this is the one you need.
So I started the night by wanting to make the soup chicken pot pie recipe from Monique. Well bèbè struck again in utero and demanded the whole ass pot pie. So I made this. I was NOT disappointed. It was delicious. Even with a couple substitutions, it turned out awesome. I did blend my onion, flour, and chicken broth mixture because I couldn’t figure out how to whisk both in without it getting very clumpy! But the blender did the trick and worked! Also, I will say I am very slow at cooking so this took me closer to two hours so maybe give yourself a little wiggle room the first time around making this (trust me you’ll make it again!) Thank you!
I was so excited to try this recipe. My partner can’t have dairy but we’d been craving pot pie, and I knew I could rely on Monique for a flavorful recipe (other dairy-free recipes I saw used just almond milk, but Monique’s idea to mix in chicken broth yielded such a rich, flavorful filling). The result is seriously tasty and we didn’t miss the dairy at all. I was short on time so I used a pre-made crust, and I’m happy to report it still tasted delicious. Looking forward to trying out the yummy-looking vegan crust next time.
Amazing! So glad you found this one!
Made this on a snowy February day for a little comfort food and it was absolutely delicious. My final pot pie was a little watery, so just make sure to simmer the mixture until it thickens (as recommended in step 7). I also had mushrooms in my fridge so added those for extra veggies. This will be one of my go-to winter meals from now on!
Made this chicken pot pie 4x now!! The best dairy free and healthy chicken pot pie out there!
Amazing!!
The best pie crust I’ve ever tasted! I never used to be a pie crust person, but this recipe changed that. My partner and I are obsessed with this pot pie. We doubled the pie crust to make a double crust pot pie and bake it in a pie tin for the same amount of time. SO good. It’s a staple comfort recipe for us now! I think we’ve made it four times since the fall 🙂
Amazing! So happy to hear that 🙂
If you freeze the pie, do you let it thaw before baking it or do you stick it straight in the oven frozen and follow the baking instructions you posted for it? Thanks!
You can do either! I just updated the instructions for freezing in the post – check those out 🙂
So good! A great recipe if you want all of the pot pie flavor without feeling painfully full. If I’m pressed on time, I use the pre-made pie crust from TJ’s, and it works wonderfully.
Absolutely! Easy and delish 🙂
I loved this recipe. It took me a long time to make (about 3 hours just for making not including cooking) but I blame my inexperience as I am only 13 years old and have never cooked anything in my life, all though I do love to bake. In the end my family loved it and everyone had multiple servings! Thank you so much for the recipe I will be making it again!!
Amazing! I’m so glad you gave this one a try 🙂 Such a great dinner for the whole family!
I love this recipe. I’m not even that good of a cook especially with making dough and things but the recipe is super easy to follow and turns out great every time.
Yay!! And I bet you’re a better cook than you think 😊
Can I use whole wheat flour instead of all purpose flour?
Hello! I think that should work fine, but know that it will have a strong wheat flavor and the texture might be a bit more dense and heavy.
This was a great recipe! I used white whole wheat flour in the crust and filling and it turned out great. I’ll be making this again!
This was so yummy and easy to make! I’ll for sure will be repeating it. I’ll maybe do some extra Dough, because I think it was a too thin. But everything else was great!
I made this for thanksgiving and it was delicious! My husband, 8 month old and I stayed home this year and I thought it would be the perfect cozy meal. AK recipes never disappoint in our house!
This recipe is crazy amazing! I used leftover turkey and it was so delicious.
Such a perfect use for leftover turkey! Happy you loved it!
I used puff pastry instead of making my own crust and it turned out great! I cooked it for 30 minutes instead of 40 since that is when my puff pastry turned golden. I added some hot sauce on top for some extra oomph. Love this lightened up recipe!
Oooh I love that idea! Happy you enjoyed this one 🙂
Hey, I’ve made this a few times! My family loves it especially my toddler. In step 4, you say to drain the potatoes/carrot mixture, but then in step 6 they are just added back together. Maybe you could modify the recipe to just reserve the potatoes/carrot/broth mixture instead of draining to save another dish?
Love this lightened chicken pot pie recipe! All healthy ingredients, easy to make, and tasted delicious! This is definitely my go to recipe for chicken pot pie.
I didn’t know I was capable of making a pie crust but so glad I tried – it turned out great. I also loved how the filling was creamy without using actual cream. If you’re thinking of trying this one, do it 🙂
hi monique, ive actually never made a pie before so i was excited to give this a go. my girls loved it! the filling was delicious! The crust was crispy and yummy. I was wanting to make a base next time so ill double the quantity of crust and was just wondering whether you cook the base first or not before adding the filling?? and if so, for how long?
Hi Vanessa – I am SO glad to hear that you and your family are loving this recipe! I haven’t tried it, but it should turn out just fine baking it all at the same time. Let me know how it turns out!
Made this for Christmas dinner and it was absolutely delicious. Used butter and milk in my recipe. It was light and extremely flavorful. Everything was cooked perfectly and came together beautifully. Also added mushrooms when cooking the onions.
Amazing! Love the idea of adding mushrooms!
This recipe tasted very good, and it was filling without feeling too heavy. Overall we liked it!! However, I was very surprised at the “prep time: 20 mins” once I got started. This recipe took an hour or more to prep. The chopping of veggies and crust prep alone took 20 mins. Then there were a LOT of steps to sauté veggies, boil potatoes, cook chicken, etc before putting in the oven. I do think they were all necessary and served a purpose, but I wish the true time commitment was reflected on the recipe notes (would have saved frustration and hungry kids!). Love your recipes! Just would have saved this one for a weekend 🙂
Hi! Sorry about the confusion with the prep time here – I include boiling the potatoes, cooking the chicken, etc. in the cook time as well because it’s an active cooking process (which is why you bake the pot pie for about 45 minutes but the cook time is 1 hour 10 minutes). I hope that helps!
Since it’s the beginning of the New year, I am looking to cut down calories, but not taste and this meal was perfect! I added a TBS of balsamic vinegar to the milk (for a little zing) and threw in some celery salt. Other than that, kept everything the same and it did not dissapoint. This will be on rotation 🙂
How many servings does this make?
Six!
What is the sodium content per serving, please?
Thank you
Greta
Hi Greta! We don’t include sodium content in our nutritional information because it can really vary depending on the brands of products used in each recipe and any “salt to taste” added. To keep this lower in sodium I recommend using unsalted butter, low sodium chicken broth, and reducing the added salt.
I used the Bob’s red Mill gluten-free pie crust recipe for the pie crust, and I used King Arthur measure for measure all purpose, gluten-free flour with the onions and the broth. This gluten-free version worked great for me. Thank you for the good recipe. We have made it several times and love it each time. Sometimes we sub out frozen peas for frozen green beans to keep it low FODMAP.
Perfect! So glad that worked out well!