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!
I’m sure you’ve had those days. The kind where it seems like luck is never on your side. You know what I mean? You missed an important appointment because you were stuck in traffic. You left the house without your keys. It starts to pour, and you don’t have an umbrella. Well, those days definitely call for some serious comfort food.
And what better comfort food than chicken pot pie? To me, it’s the kind of food that feels like a warm hug. But with its rich, buttery crust and creamy filling, light and healthy it certainly is not. This version, however, gives it a lighter, gluten-free twist while keeping all the satisfying flavors but ditching the pie crust and cream. Instead of a traditional pie crust, this recipe features spiralized Yukon Gold potatoes to create tender strands to mimic the heartiness of the original dish. Combined with a creamy Greek yogurt-based sauce, tender chicken, carrots, and peas, this recipe keeps all the nostalgic taste and texture that makes chicken pot pie such a special dish.
Is This Chicken Pot Pie With Potato Noodles Healthy?
What’s in a name? I would say so! This recipe lightens up traditional chicken pot pie by swapping out some of the heavier ingredients for lighter, nutrient-packed options. Greek yogurt takes the place of cream, adding a bit of tang and protein without the extra fat. Yukon Gold potatoes are a great source of potassium and fiber, and by using almond and coconut flours instead of wheat flour, this dish is also gluten-free. You’re getting all the comfort without feeling weighed down by heavy ingredients.
Let’s Talk About The Butter And Potatoes
It might sound counterintuitive to a lighter recipe, but a little butter is essential for nailing the rich, comforting flavor of pot pie. Plus, it helps thicken the sauce and gives it a velvety texture that ties all the flavors together.
And then there are potatoes! If you’ve never spiralized potatoes before, this might be your new favorite trick. They hold their shape beautifully during cooking and soak up all the delicious flavors of the sauce. Plus, they’re fun and unexpected—a great way to give this classic dish a fresh twist. It only takes a few minutes to spiralize a potato, and the result is totally worth it.
How Do I Store Leftovers?
Leftovers can be kept in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. Thaw overnight in the fridge before gently reheating on the stovetop until piping hot.
Serving Suggestions
This dish is hearty enough to stand on its own, but it also goes well with a crisp and slightly sweet Spinach Salad, or this Healthy Broccoli Salad Recipe. For a more savory salad, you could try this Green Goddess Salad. Round off your meal with a Fruit Salad Recipe or a warm slice of Peach Cobbler.
Recipe
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.
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