This healthy chicken pot pie recipe takes everything you love about the classic version and lightens it up without losing a single bit of that cozy, creamy comfort.
Instead of a heavy double crust and a filling loaded with butter and cream, this one uses lean chicken, a light roux, and a single flaky top crust.
You still get that golden, flaky topping and a rich, savory filling packed with tender chicken and vegetables.
It just happens to be a little kinder to your waistline too.
I make a version of this almost every other week during the colder months, and it disappears fast at my table.
If you love comfort food that does not weigh you down, try my Low Carb Chicken Pot Pie next.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Healthy Chicken Pot Pie Recipe
This version tastes just as rich and satisfying as the traditional pot pie you grew up with.
The lighter filling still coats every bite in a creamy, savory sauce, so you never feel like you are missing out.
It also happens to be an easy way to sneak in extra vegetables for picky eaters, and it reheats beautifully for lunch the next day.
It is the kind of dinner that makes a chilly evening feel a little warmer.
- Made with lean chicken breast and a light roux instead of heavy cream
- Only one crust on top, which cuts calories without sacrificing that flaky bite
- Loaded with carrots, celery, peas, and corn for a nutrient boost
- Comes together in about an hour, start to finish
- Freezer friendly, so you can double the batch and stash one for later
- Kid approved comfort food that does not feel like a diet dish
You might also enjoy: Chicken Pot Pie With Biscuits
Ingredients
You only need a handful of pantry staples plus a few fresh vegetables to pull this together.
Nothing here is hard to find, and most of it you probably already have on hand.
- 2 tablespoons extra virgin olive oil
- 1.5 pounds boneless skinless chicken breasts, cubed
- Salt and black pepper, to taste
- 1 medium yellow onion, diced
- 2 cups frozen pearl onions (optional, for extra sweetness)
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup whole wheat pastry flour
- 2 cups low sodium chicken broth
- 1 cup low fat milk
- 1/3 cup plain Greek yogurt
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn kernels
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 1 teaspoon chicken bouillon granules (optional, for extra flavor)
- 1 whole wheat or all purpose pie crust, homemade or store bought
- 1 egg, beaten, for egg wash
The same creamy filling technique shows up in my Chicken And Rice Casserole, so give that one a try too if you like this style of cooking.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that make the process smoother.
A good skillet and a sturdy pie dish will get you most of the way there.
- Cast iron skillet or large deep saute pan
- 9 inch pie dish
- Rolling pin
- Pastry cutter (if making homemade crust)
- Pastry brush, for the egg wash
- Whisk
- Cutting board and sharp knife
- Instant read thermometer, to check the chicken is fully cooked
Read Also: Chicken Pot Pie Casserole
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pot pie.
They are not required, but each one solves a small pain point that makes the process easier or the result better.
1. Lodge Cast Iron Skillet
A heavy cast iron skillet holds heat evenly, which means your vegetables cook down without scorching in spots.
It also transitions from stovetop to oven if you want to skip the pie dish and bake the filling right in the skillet.
2. Pyrex Deep Dish Pie Plate
A deep pie dish gives you enough room for a generous amount of filling without it bubbling over in the oven.
The glass also lets you see when the bottom is golden, which is hard to judge with metal pans.
3. OXO Good Grips Pastry Brush
A silicone pastry brush spreads the egg wash evenly for that beautiful golden crust without shedding bristles into your food.
It also cleans up in seconds, which matters when you are already juggling several pans.
4. Fox Run Adjustable Rolling Pin
An adjustable rolling pin has rings that let you roll your crust to a consistent, even thickness every time.
That even thickness is what keeps your crust from baking unevenly or burning around the edges.
I used a similar approach when developing my Creamy Chicken And Veggies, and the same tools came in handy there as well.
Step-by-Step Instructions: How to Make Healthy Chicken Pot Pie
1. Prep the oven and season the chicken
- Preheat your oven to 400 degrees Fahrenheit so it has plenty of time to come to full temperature while you prep the filling.
- Pat the cubed chicken breast dry with paper towels, then season generously with salt and black pepper.
- Set the seasoned chicken aside on a plate while you heat your skillet.
2. Sear the chicken
- Heat 1 tablespoon of the olive oil in a large skillet or cast iron pan over medium high heat.
- Add the chicken in a single layer, being careful not to crowd the pan, and cook for about 5 to 6 minutes, stirring occasionally, until it is browned on the outside and just cooked through.
- Check the internal temperature with an instant read thermometer, it should read at least 165 degrees Fahrenheit.
- Transfer the chicken to a clean plate and set it aside for later.
3. Cook the vegetables
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Add the diced onion, pearl onions if using, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
4. Build the roux and sauce
- Sprinkle the whole wheat pastry flour evenly over the softened vegetables.
- Stir constantly and cook for 1 to 2 minutes to remove the raw flour taste, this also helps the sauce thicken properly later.
- Slowly pour in the chicken broth, about a third at a time, whisking continuously to prevent lumps.
- Add the milk and continue whisking, then bring the mixture to a gentle simmer.
- Let it simmer for 4 to 5 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
5. Finish the filling
- Reduce the heat to low and stir in the Greek yogurt until fully combined, this adds creaminess without the extra saturated fat.
- Fold in the cooked chicken, frozen peas and carrots, and corn kernels.
- Season with the dried thyme, poultry seasoning, chicken bouillon granules if using, and additional salt and pepper to taste.
- Remove the skillet from the heat once everything is well combined and heated through.
6. Assemble the pot pie
- Pour the finished filling into your prepared 9 inch pie dish, spreading it into an even layer.
- Roll out your pie crust on a lightly floured surface until it is slightly larger than the diameter of your pie dish.
- Lay the crust over the filling, tucking the excess edges under and crimping them along the rim of the dish.
- Cut 3 to 4 small slits in the center of the crust to allow steam to escape while baking.
7. Bake to golden perfection
- Brush the top of the crust evenly with the beaten egg using your pastry brush, this gives it that deep golden color.
- Place the pie dish on a baking sheet to catch any drips, then transfer it to the preheated oven.
- Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let the pot pie rest for 10 minutes before slicing, this allows the filling to set.
This technique for building a thick, creamy sauce is the same one I use in my Bisquick Chicken Pot Pie, in case you want a shortcut crust option.
Tips for The Best Healthy Chicken Pot Pie
A few small details make a big difference in how this pot pie turns out.
Keep these in mind as you cook and you will get a filling that is perfectly thick every time.
- Whisk the broth into the roux slowly to avoid lumps forming in the sauce
- Do not skip patting the chicken dry, it helps the sear develop real flavor
- Use cold pie dough straight from the fridge for the flakiest crust
- Let the filling cool slightly before topping it with the crust so it does not get soggy
- Rest the pie after baking so the filling has time to set before you slice into it
- Rotisserie chicken works great here if you want to skip the searing step entirely
I used many of these same techniques while testing my Chicken Pot Pie With Cream Of Chicken Soup.
Serving Suggestions
This pot pie is hearty enough to be a full meal on its own, but a light side always rounds things out nicely.
I like to keep the sides simple so the pot pie stays the star of the table.
- A crisp green salad with a light vinaigrette
- Steamed green beans or roasted broccoli
- Warm crusty bread for scooping up extra filling
- A cup of soup for an even cozier meal
- Cranberry sauce on the side for a holiday style dinner
Another favorite: Green Bean Casserole
Variations of Healthy Chicken Pot Pie
Once you have the base recipe down, it is easy to switch things up based on what you have on hand or what you are craving.
Here are a few of my favorite spins on the classic.
- Swap the top crust for a layer of biscuits for a chicken and biscuits style dinner
- Use leftover turkey instead of chicken for a great post holiday meal
- Stir in mushrooms for extra umami depth
- Make it dairy free by using unsweetened almond milk and skipping the yogurt
- Add a pinch of curry powder for a warmly spiced twist
- Top with mashed sweet potato instead of pie crust for a lower carb option
For a plant based take on this same comfort food formula, try my Vegetarian Shepherd’s Pie.
Storage and Reheating
This pot pie holds up beautifully in the fridge, which makes it a great meal prep option.
Just make sure it cools completely before you store it.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze the baked pot pie, well wrapped, for up to 3 months
- Reheat individual portions in the microwave for 1 to 2 minutes until warmed through
- For a crisp crust, reheat in a 350 degree oven for 15 to 20 minutes, covering with foil if the top browns too quickly
- Thaw frozen pot pie overnight in the fridge before reheating
I follow a similar storage method for my Chicken And Wild Rice Casserole, since both freeze and reheat so well.
Nutritional Facts
These values are estimated per serving and will vary slightly depending on the exact ingredients and brands you use.
- Calories: approximately 380 per serving
- Protein: approximately 27 grams
- Carbohydrates: approximately 32 grams
- Fat: approximately 15 grams
- Fiber: approximately 4 grams
- Sodium: approximately 480 milligrams
For another lightened up dinner with similar numbers, check out my Chicken Broccoli Casserole.
Health Benefits of Key Ingredients
Beyond just tasting good, several ingredients in this recipe pull their weight nutritionally.
It is one of the reasons this pot pie feels satisfying without leaving you sluggish afterward.
- Chicken breast is a lean source of protein that helps keep you full
- Carrots and celery add fiber along with vitamin A and vitamin K
- Greek yogurt brings extra protein and probiotics compared to heavy cream
- Peas contribute plant based protein and additional fiber
- Whole wheat pastry flour offers more nutrients than refined white flour
- Garlic and onion provide antioxidants along with their savory flavor
Read Also: Roasted Carrot Ginger Soup
FAQs About Healthy Chicken Pot Pie
1. Can I use rotisserie chicken instead of raw chicken breast?
Yes, rotisserie chicken works perfectly here and saves you a step.
Just shred or dice about 3 cups of cooked chicken and fold it into the sauce along with the vegetables.
2. How do I keep the bottom crust from getting soggy?
This recipe uses a single top crust, so a soggy bottom is not really an issue.
If you do add a bottom crust, blind baking it for 10 minutes first will help keep it crisp.
3. Can I make this pot pie ahead of time?
You can prepare the filling up to 2 days in advance and store it in the fridge. Assemble the crust just before baking so it stays flaky.
4. Is this recipe gluten free?
Not as written, since it uses whole wheat flour and a traditional pie crust.
You can substitute a 1 to 1 gluten free flour blend and a gluten free crust to make it work.
5. Can I freeze this pot pie before baking it?
Yes, you can assemble the pie completely, wrap it tightly, and freeze it unbaked for up to 3 months.
Bake it straight from frozen, adding about 15 to 20 extra minutes to the bake time.
This same make ahead approach works well for my Chicken Stew too, if freezer friendly dinners are your thing.
Healthy Chicken Pot Pie
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1.5 pounds boneless skinless chicken breasts 680g, cubed
- Salt and black pepper to taste
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 cups frozen pearl onions optional, for extra sweetness
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1/3 cup whole wheat pastry flour 45g
- 2 cups low sodium chicken broth 480ml
- 1 cup low fat milk 240ml
- 1/3 cup plain Greek yogurt 80g
- 1 cup frozen peas and carrots about 150g
- 1/2 cup frozen corn kernels about 75g
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 1 teaspoon chicken bouillon granules optional, for extra flavor
- 1 whole wheat or all purpose pie crust homemade or store bought
- 1 egg beaten, for egg wash
Equipment
- Cast iron skillet or large deep saute pan
- Rolling Pin
- Pastry cutter if making homemade crust (optional)
- Pastry brush for the egg wash
- Whisk
- Cutting board and sharp knife
- Instant-read thermometer to check the chicken is fully cooked
- Baking sheet to catch drips
Method
- Preheat oven to 400°F. Pat chicken dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken in a single layer and cook for 5-6 minutes until browned and cooked through (internal temperature 165°F). Transfer to a plate.
- Add remaining 1 tablespoon oil to the skillet. Add onion, pearl onions, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in broth (about â…“ at a time) while whisking to prevent lumps. Add milk and whisk until smooth.
- Bring mixture to a gentle simmer and cook for 4-5 minutes, stirring often, until thickened enough to coat the back of a spoon.
- Reduce heat to low and stir in Greek yogurt until combined. Fold in cooked chicken, frozen peas and carrots, and corn. Season with thyme, poultry seasoning, bouillon, salt, and pepper. Remove from heat.
- Pour filling into a 9-inch pie dish. Roll out pie crust on a floured surface until slightly larger than the dish. Lay crust over filling, tuck edges under, and crimp. Cut 3-4 slits in the center.
- Brush crust with beaten egg. Place dish on a baking sheet and bake for 25-30 minutes until golden brown and filling is bubbly. Let rest 10 minutes before serving.
Nutrition
Notes
- Whisk the broth into the roux slowly to avoid lumps forming in the sauce.
- Do not skip patting the chicken dry — it helps the sear develop real flavor.
- Use cold pie dough straight from the fridge for the flakiest crust.
- Let the filling cool slightly before topping it with the crust so it does not get soggy.
- Rest the pie after baking so the filling has time to set before you slice into it.
- Rotisserie chicken works great here if you want to skip the searing step entirely — use about 3 cups shredded.
- Swap the top crust for a layer of biscuits for a chicken and biscuits style dinner.
- Make it dairy free by using unsweetened almond milk and skipping the yogurt.
- Refrigerate leftovers in an airtight container for up to 4 days. Freeze the baked pot pie, well wrapped, for up to 3 months.
- To reheat with a crisp crust, warm in a 350°F oven for 15-20 minutes, covering with foil if the top browns too quickly.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This healthy chicken pot pie recipe proves that comfort food and better for you cooking are not mutually exclusive.
It is warm, creamy, and every bit as satisfying as the version you grew up eating.
Give it a try this week and let me know how it turns out for your family.
I would love to hear your favorite variation in the comments below, and if you make it, snap a photo and post it here, I always love seeing your kitchen wins.
Recommended:
- Turkey Shepherd’s Pie
- Gluten Free Shepherd’s Pie
- Chicken And White Bean Stew
- Crockpot Chicken And Rice
- Crockpot Chicken Noodle Soup
