Healthy Chicken Pot Pie
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.
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
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
Instructions
- 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 ⅓ 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.
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.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 32gProtein: 27gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 480mgPotassium: 520mgFiber: 4gSugar: 7gVitamin A: 45IUVitamin C: 10mgCalcium: 8mgIron: 10mg
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