When it comes to creating a comforting and satisfying chicken pot pie, the filling is key. While many traditional recipes call for canned cream of mushroom soup, making your own creamy mushroom sauce is not only healthier, but it also enhances the flavor of your dish. Let’s dive into why this homemade sauce is the perfect alternative and how you can easily whip it up in your kitchen!

Why Choose Homemade Creamy Mushroom Sauce?

Using a homemade creamy mushroom sauce instead of store-bought cream of mushroom soup offers numerous benefits:

Control Over Ingredients: You can choose fresh mushrooms, low-fat milk, and whole wheat flour, ensuring a healthier and more nutritious filling.
Enhanced Flavor: Freshly sautéed mushrooms and garlic create a rich and deep flavor that simply can’t be matched by canned soups.
Customizable: You can adjust the seasonings to suit your taste, adding herbs or spices that you love.
No Preservatives: You avoid the additives and preservatives commonly found in processed soups.

Tips for Perfecting Your Sauce

Add More Vegetables: Feel free to toss in other vegetables, such as peas or carrots, for added nutrition.
Boost the Flavor: For a deeper flavor, consider adding a splash of white wine or a dash of soy sauce.
Storage: Store any leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze for later use.

The Secret to a Healthier Chicken Pot Pie: Homemade Creamy Mushroom Sauce

Course: VegetarianCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Create a delicious, homemade creamy mushroom sauce as a healthier alternative for chicken pot pi, rich, flavorful, and easy to make!

Ingredients

1 tablespoon olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 ozs mushrooms, sliced (which includes cremini or button)
2 tablespoons whole wheat flour
2 cups low-fat milk or unsweetened almond milk
Salt and pepper to taste
Optional: Fresh herbs (like thyme or parsley) for garnish

Directions

Sauté the Aromatics: In a medium saucepan, warmth olive oil or butter over medium warmness. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir within the minced garlic and cook for every other minute until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the pan and cook until they release their juices and become tender, about 5-7 minutes.
Thicken the Sauce: Sprinkle the whole wheat flour over the mushrooms and stir well to coat. Gradually pour in the low-fat milk, whisking constantly to avoid lumps. Continue to prepare dinner until the sauce thickens, about 3-5 minutes.
Season: Season with salt and pepper to taste. If desired, add fresh herbs for an extra layer of flavor.
Use in Your Chicken Pot Pie: Incorporate this creamy mushroom sauce into your chicken pot pie filling for a rich and satisfying dish.

Recipe Video

Notes

Make Ahead: This creamy mushroom sauce can be prepared in advance and stored in the refrigerator for up to three days. Reheat gently on the stovetop before using in your chicken pot pie.
Mushroom Varieties: Feel free to experiment with different types of mushrooms, such as shiitake, portobello, or a mix, to enhance the flavor and texture of the sauce.
Dairy-Free Option: For a dairy-free version, use unsweetened almond milk or coconut milk instead of low-fat milk, and opt for plant-based butter or olive oil for sautéing.

Nutrition (per serving estimate):

Calories: 150
Protein: 5g
Fat: 6g
Carbohydrates: 20g
Fiber: 2g
Sodium: 200mg

Enjoy Your Meal