Healthy Easy Chicken Pot Pie With Canned Veggies For Weight Loss Meal Prep
Craving comfort food that aligns with your weight loss goals? This Healthy Easy Chicken Pot Pie with Canned Veggies for Weight Loss Meal Prep is the perfect solution. It combines the rich flavors of traditional chicken pot pie with a lighter, healthier twist. By using canned vegetables and lean chicken, this dish saves time and effort, making it ideal for meal prepping. This recipe not only satisfies your cravings but also helps you stay on track with your weight loss journey.
Pot pie has always been a beloved classic, but it can often be loaded with calories and unhealthy ingredients. This recipe simplifies the process while ensuring you still enjoy all the comforting flavors. Plus, it’s packed with nutrients from the veggies, making it a wholesome meal option for any day of the week.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 1 can (15 oz) mixed vegetables, drained
- 1 can (10.5 oz) cream of chicken soup, low fat
- 1 cup low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (1 lb) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Add the garlic powder, onion powder, dried thyme, salt, and pepper. Stir until well combined.
- Roll out one pie crust and place it at the bottom of a 9-inch pie pan.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Pinch the edges to seal, and cut a few slits in the top crust for steam to escape.
- Brush the top of the pie with the beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Remove from the oven and let it cool for 10 minutes before slicing.
- Serve warm and enjoy your healthy chicken pot pie!
Why This Recipe is Great for Meal Prep
This Healthy Easy Chicken Pot Pie is a fantastic option for meal prep because it stores well and reheats beautifully. You can make it in advance, slice it into portions, and store it in the fridge or freezer. When you’re ready to eat, simply reheat a slice in the microwave or oven for a quick and satisfying meal.
The use of canned vegetables not only saves time but also makes this recipe incredibly convenient. You can easily stock your pantry with different varieties of canned veggies, allowing you to switch up the flavor and nutrition profile each time you make this dish. It’s a great way to ensure you’re getting a mix of vitamins and minerals essential for your health.
Healthy Swaps and Tips
While this recipe is already a lighter version of the classic chicken pot pie, there are several easy swaps you can make to further enhance its health benefits:
- Use Whole Wheat Pie Crust: Opt for a whole wheat pie crust to add more fiber and nutrients.
- Substitute with Cauliflower Mash: For a lower-carb option, replace the top crust with a layer of cauliflower mash.
- Add More Veggies: Feel free to toss in some fresh spinach, mushrooms, or peas for added nutrition.
- Use Greek Yogurt: Replace the cream of chicken soup with Greek yogurt mixed with chicken broth for a creamy yet healthy alternative.
Storing and Freezing
To store your chicken pot pie, allow it to cool completely before covering it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. If you want to freeze it, wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy a frozen slice, simply thaw it in the refrigerator overnight and reheat in the oven until warmed through. You can also bake it from frozen, but this may take a bit longer.
FAQ
Can I use leftover chicken for this recipe?
Absolutely! Using leftover chicken is a fantastic way to save time and reduce waste. Just make sure it is shredded and ready to mix with the other ingredients.
What can I use instead of canned veggies?
If you prefer fresh vegetables, feel free to sauté them until tender and add them in place of the canned veggies. Just adjust cooking time as needed to ensure they become tender.
Is this recipe gluten-free?
This recipe is not gluten-free due to the pie crust. However, you can use gluten-free pie crusts available in stores or make your own to make it suitable for gluten-free diets.
How can I make this recipe dairy-free?
To make this chicken pot pie dairy-free, use a dairy-free cream soup alternative or make your own using coconut milk or almond milk mixed with flour or cornstarch for thickness.
Conclusion
This Healthy Easy Chicken Pot Pie with Canned Veggies for Weight Loss Meal Prep is a game-changer for anyone looking to enjoy a hearty meal without the guilt. Its simplicity and deliciousness make it a must-try recipe for busy weekdays or cozy weekends. With the flexibility to customize ingredients and make it your own, you’ll find yourself reaching for this recipe time and time again.
Give this recipe a try, and you’ll see how easy it is to enjoy a classic comfort food while still keeping your health goals in check. Bon appétit!
