Whole Wheat Chicken Pot Pie

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Last updated on April 19th, 2023 at 11:17 am

Chicken pot pie is a classic comfort food that many have enjoyed for generations. But did you know you can make this comforting dish even healthier using whole wheat flour for the crust?

Meg

This whole wheat chicken pot pie recipe is a healthy and delicious comfort food meal that is packed with veggies and made with whole wheat flour. The filling is a combination of chicken, mixed vegetables, and a creamy broth mixture, and it's topped with a flaky wholewheat pie crust.

The recipe is easy to make and can be customized to suit your taste by adding different herbs and spices. It can also be made ahead of time or frozen for later use. Overall, this recipe is a perfect balance of flavor and nutrition, making it a great option for any mealtime.

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Prep Time 25

Cook Time 49

Course Main Course

Cuisine American

Servings 6

Calories 500 kcal

Equipment

Large skillet

Mixing bowl
Whisk
9-inch pie dish

Rolling Pin
Sharp Knife

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
2 cups low-sodium chicken broth
1/2 cup whole wheat flour

1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and black pepper, to taste

1 whole wheat pie crust

Instructions

Preheat your oven to 375 degrees F (190 degrees C).
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.

Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
Add the frozen vegetables to the skillet and cook until they're heated through, about 3-5 minutes.
In a separate bowl, whisk together the chicken broth, whole wheat flour, thyme, rosemary, salt, and black pepper until smooth.

Pour the chicken broth mixture into the skillet with the chicken and vegetables. Stir to combine.
Transfer the mixture to a 9-inch pie dish.
Roll out the whole wheat piecrust to fit the top of the pie dish. Place it over the chicken and vegetable mixture, and crimp the edges to seal.

Use a sharp knife to make several slits in the top of the crust to allow steam to escape.
Bake the whole wheat chicken potpie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Allow the pot pie to cool for a few minutes before serving.

Video

Notes

To save time, you can use a pre-made whole wheat pie crust instead of making your own from scratch.
If you prefer a creamier filling, you can add more milk or cream to the mixture.
If you like a thicker crust, you can roll out the dough to a thicker consistency.

You can use any combination of vegetables that you like in this recipe, such as carrots, celery, peas, or corn.
If you want to make this recipe gluten-free, you can substitute the whole wheat flour with a gluten-free flour blend.
This recipe can be made ahead of time and stored in the refrigerator for up to two days before baking. Alternatively, you can freeze the baked pie for up to three months.

To make this recipe more kid-friendly, you can omit or reduce the amount of herbs and spices.
If you are short on time, you can use pre-cooked chicken or a rotisserie chicken instead of cooking your own chicken breasts.
This recipe is also a great way to use up leftover chicken or vegetables.

When rolling out the pie crust, make sure to flour the surface and rolling pin to prevent the dough from sticking.

Keyword Whole Wheat Chicken Pot Pie

The Benefits of Using Whole Wheat Flour

Whole wheat flour is a healthier alternative to refined flour. It is made by grinding the wheat kernel, including the bran, germ, and endosperm, making it a whole grain. This means that it is a rich source of nutrients such as fiber, vitamins, and minerals.

ThUsinghole wheat flour in the crust of your chicken pot pie adds a nutty flavor and a slightly denser texture, which complements the creamy filling. Additionally, it provides a healthier option to refined flour, packed with nutrients that help regulate blood sugar and digestion.

Can I use a pre-made whole wheat pie crust instead of ma own?

You can use a pre-made whole wheat pie crust to save time.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts.

Can I use fresh vegetables instead of frozen ones?

You can use fresh vegetables instead of frozen ones, but they will take longer to cook.

Can I make this recipe ahead of time?

Yes, you can make the filling and store it in the refrigerator for up to two days before baking.

Can I freeze whole wheat chicken pot pie?

Yes, you can freeze whole wheat chicken pot pie. Let it cool completely, then wrap it tightly in plastic and aluminum foil before freezing. It will keep for up to three months.

Can I add other herbs or spices to the filling?

YeYouan add other herbs or spices to the filling to suit your taste.

How can I make the pie crust extra flaky?

To make the pie crust extra flaky, try chilling the dough before rolling it out and using cold butter or shortening.

Can I make this recipe dairy-free?

Yes, you can make this recipe dairy-free by using a dairy-free pie crust or creating your own using non-dairy butter.

How can I make the filling thicker or thinner?

If the filling is too thin, you can whisk together a tablespoon of cornstarch and a tablespoon of water and add it to the filling. If it’s too thick, you can add more chicken broth.

What should I serve with whole wheat chicken pot pie?

You can serve whole wheat chicken pot pie with a side salad, roasted vegetables, or crusty bread.

Final Thought On Whole Wheat Chicken Pot Pie

Whole wheat chicken pot pie is a comforting and nutritious dish that is easy to make and perfect for any occasion. By using whole wheat flour in the crust adds a nutty flavor and is a healthier option than refined flour.

This recipe will become a family favorite and a go-to meal for those chilly nights when you need a little comfort in your life.

So, the next time you’re in the mood for a classic chicken pot pie, try making it with whole wheat