If you ask anyone in my family with their favorite meal is they’re going to tell you chicken pot pie. But what they mean is traditional chicken pot pie, with both a bottom and top flaky crust and a rich white cream… That doesn’t always fit into my macros. So, I came up with this recipe as a substitute for those nights when pot pie sounds amazing but my macros are tight. As a side note, I don’t include ranch flavoring in my normal pot pie. I wanted this recipe to be different enough for it to be able to stand on its own as a dish, not just be a pot pie substitute.

I love it when my dishes have layers of texture in them and I find that this dish is one of those that allows you to have multiple layers of texture. I start with the chicken. I like to use chicken that I’ve previously grilled or BBQ.

I find that the little bit of char marks left from the grilling add a great bite that is missing when you sauté it in a pan.

I will often use leftover chicken from the day before or will grill it just for this dish using an indoor grill. Although when short on time or if lacking a grill, sautéing the chicken still creates a delicious end result. Regardless of the cooking method I season the chicken with ranch and salt and pepper.

Sauté garlic and onions for about 3 minutes until onions start to soften. Add carrots and sauté for another 10 to 15 minutes until carrots begin to soften as well. At this point I like to add in some of the ranch seasoning as well as salt and pepper. If you are using chicken that you cooked previously, add the chicken into the pan at the same time as the carrots, as you want to allow the chicken time to warm up in the skillet without overcooking the carrots and turning them to mush. If you are using chicken that you just cooked, then add it in after allowing the carrots to slightly soften.
Regarding the ranch seasoning I use. I love Flavorgod ranch, it’s made from REAL seasonings and herbs and has zero calories.
Now I add the celery. I like to wait to add the celery at this point so that the celery can still retain some of its crunch. If you like super crunchy celery wait until after you have added the Greek yogurt, if you prefer fully cooked celery add it when you add in the carrots.

After the chicken is warmed back up and the carrots are soft I like to add in a bit of brown rice. You can omit it if you are trying to keep your carbs low, I think it helps bind the dish together, but the dish still turns out wonderful without it. I usually have leftover brown rice in the fridge and use that. If I don’t have any leftover I’ll typically leave it out. If you are going to add in rice, make sure it is warm prior of adding into the pan.

Now it’s time for the cheese! I like to use low fat or fat free mozzarella, which ever I can find at the store. Sometimes fat free is difficult to find, so for the sake of this recipe and the macros I’ve used low fat.

Once the cheese has melted in I finally as in the peas. I add mine in frozen, one morelayer of texture. By the time the dish is completed, another 3-4 minutes the peas have thawed and are warmed through but are not yet mushy. If you prefer your peas to be more cooked, you can thaw yours prior to adding them in.

Now I now add the Greek yogurt and 1 cup of milk. I continue to add milk until it has reached that creamy sauce like state of a pot pie. It will take between 2-3 cups of milk, if you are not adding in the rice you will not need as much milk. 

Since this dish is missing the pot pie crust, I try to always make crescent rolls to go along with it.

6 Servings

357 Calories, 27C, 7F, 47P

Ingredients :

24 oz diced chicken breast

3 medium carrots, sliced

1 medium onion, diced

3 celery stalks, diced

1 cup peas

1 ½ cups cooked brown rice

16 ounces Fage Total Zero

5 ounces light mozzarella

2-3 cups 1% milk 

1 packet of Ranch seasoning or to taste

Salt and pepper to taste

Directions

If starting with already cooked chicken, cut into bite sized cubes, and set aside.

If starting with raw chicken, cut into bite sized cubes and cook in a large pan until cooked thoroughly. Season with ranch, salt and pepper while cooking. Once chicken is fully cooked removed from pan.

Sauté garlic and onions for about 3 minutes until onions start to soften. Add carrots and sauté for another 10 to 15 minutes until carrots begin to soften as well. If you are using chicken that you cooked previously, add the chicken into the pan at this time, as you want to allow the chicken time to warm up in the skillet without overcooking the carrots and turning them to mush Season with half your ranch seasoning.

Once the carrots have slightly softened add in the celery and brown rice. If you are using chicken that you just cooked, then add it in with the celery.

Turn heat to low and add in mozzarella, stir to combine.

Once cheese has melted add in peas.

Add the Greek yogurt and the milk, begin with 1 cup of and adding more milk until it has reached that creamy sauce like state of a pot pie. It will take between 2-3 cups of milk, if you are not adding in the rice you will not need as much milk. 

Serve with your favorite roll, biscuit, or crescent roll.