Description

A lighter twist on classic chicken pot pie featuring lean chicken, vegetables, and a low carb tortilla crust for a healthy comfort meal.

Ingredients

Scale

2 cups cooked shredded chicken breast

2 cups mixed vegetables (carrots peas corn green beans)

1 tablespoon olive oil

1 small onion chopped

2 cloves garlic minced

1.5 cups low sodium chicken broth

1/2 cup plain greek yogurt

2 tablespoons whole wheat flour

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

salt and black pepper to taste

2 large whole wheat tortillas

Instructions

1. preheat oven to 375°F (190°C)

2. heat oil in a skillet and cook chicken until golden then set aside

3. sauté onion and garlic until fragrant then add mixed vegetables and cook until tender

4. sprinkle flour into skillet and whisk in broth until thickened, then stir in greek yogurt

5. season with thyme rosemary salt and pepper and return chicken to skillet, mixing well

6. line baking dish with one tortilla, add half filling, top with second tortilla, remaining filling and final tortilla

7. brush top with olive oil and bake for 20 to 25 minutes until golden and bubbly

8. let rest 10 minutes before serving and garnish with parsley if desired

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: main course
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4
Sodium: 340
Fat: 9
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 27
Fiber: 5
Protein: 35
Cholesterol: 75

Keywords: pot pie recipe healthy, low carb pot pie, healthy chicken pie, chicken pot pie using tortillas, easy healthy chicken pot pie recipe, chicken pot pie healthy easy