0 from 9 votes
Healthy Chicken Pot Pie With Potato Noodles
Spiralized potato noodles are mixed with a creamy Greek yogurt sauce, carrots, and peas to create a chicken pot pie that's sure to please the pickiest of eaters!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 2
Calories: 353 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1/2 pound chicken breast cubed
- 1/2 cup carrots sliced
- 1/4 cup celery sliced
- 1/2 cup frozen peas
- salt
- 1 1/2 tablespoons butter
- 1/4 cup onion minced
- 2 teaspoons almond flour
- 2 teaspoons coconut flour
- 1 cup + 1 1/2 tablespoons chicken broth divided
- 1/4 teaspoon celery seed
- 1/2 tablespoon olive oil
- 1 large Yukon Gold potato about 250g
- 1/4 cup nonfat plain Greek yogurt
- pepper
- chopped parsley for garnish
Instructions
- Place the cubed chicken, sliced carrots, celery, and frozen peas in a large pan and cover with salted water. Bring to a boil and cook until the veggies are fork-tender and the chicken is no longer pink inside, about 7-9 minutes. Drain and cover to keep warm. Set aside.
- While the chicken cooks, melt the butter in a large saucepan over medium-high heat. Add the onions and cook until golden brown, about 1 minute. Add the almond flour and coconut flour and cook, stirring constantly, until golden brown and the flour begins to absorb the butter, just 1 minute or so.
- Stir 1 cup of the chicken broth and the celery seed into the flour mixture. Bring to a boil and then turn the heat down to medium. Simmer, stirring occasionally, until the sauce thickens and reduces by about half, about 9-10 minutes.
- While the sauce thickens, heat the olive oil in a large pan over medium-high heat.
- Spiralize the potato using the 3mm-blade and place it into the olive oil. Cook until the noodles wilt and turn golden brown, about 10-12 minutes, stirring occasionally. Season with a pinch of salt.
- Once the sauce has thickened, turn the heat down to medium-low. In a separate medium bowl, whisk together the Greek yogurt and the remaining 1 1/2 tablespoons of chicken broth until smooth and creamy. While whisking, pour the yogurt mixture into the chicken broth mixture and stir until well combined. Bring to a simmer and cook until it begins to thicken, about 5 minutes. Season to taste with salt and pepper.
- Add the cooked potato noodles into the sauce and stir until evenly coated. Divide between plates, top with the chicken/vegetable mixture, and garnish with fresh parsley.
Cup of Yum
Nutrition Information
Calories
353kcal
(18%)
Carbohydrates
15g
(5%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
96mg
(32%)
Sodium
254mg
(11%)
Potassium
714mg
(20%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
5978IU
(120%)
Vitamin C
20mg
(22%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 353
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 96mg | 32% |
| Sodium | 254mg | 11% |
| Potassium | 714mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5978IU | 120% |
| Vitamin C | 20mg | 22% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.