Healthier Chicken Pot Pie

Healthier Chicken Pot Pie is a creamy, stick-to-your-ribs, filling meal your whole family will love. Chicken pot pie is not necessarily considered a healthy dish, but there are ways to make it better for your without skimping on flavor or losing any of the comfort factor! This version does not use cans of condensed soup and calls for a clean biscuit from Immaculate Baking Company. Their biscuits are non-GMO, made with unbleached flour, and do not contain artificial preservatives or hydrogenated oils. I hope your family enjoys this as much as we did!

Healthier Chicken Pot Pie

Serves: 4

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

INGREDIENTS

1 pound organic chicken
1 large sweet onion, diced
2 cups low-sodium chicken broth
1 cup celery, sliced
1 cup carrots, sliced
1 cup frozen peas
1 cup frozen corn
2 tablespoons olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
1/2 cup whole wheat flour
1 1/2 cups of organic dairy milk
1 tube Immaculate Baking Company Biscuits

INSTRUCTIONS

1. Bake chicken at 350 for 30 minutes or until thoroughly cooked. Let cool; shred or dice.

2. Heat olive oil in a soup pot, sauté onion and celery for 8-10 minutes or until soft.

3. Add chicken broth, carrots, corn, peas, thyme, garlic powder, salt, and pepper. Bring to a boil; reduce heat and simmer for 10 minutes or until vegetables are tender.

4. Slowly sprinkle whole wheat flour into the vegetable mixture, stirring constantly to thicken.

5. Slowly add milk, stirring constantly.

6. Add chicken breast.

7. Continue to simmer for 10 minutes or until sauce has thickened.

8. Pour mixture into a greased baking dish.

9. Place biscuits on top of the mixture. Bake at 350 degrees for 20 minutes or until biscuits are bronzed.

NOTES

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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