Healthy Chicken Pot Pie

This healthy chicken pot pie recipe is filled with tender chicken, a creamy filling with diced veggies and has all of the flavors and comfort of a classic chicken pot pie. 

Homemade chicken pot pie is one of the comfort food recipes that the whole family goes crazy for!

But, in a regular chicken pot pie, it’s usually full of butter, cream, and even condensed soups. So I decided to make a healthier version, and you really will not miss the traditional chicken pot pie, I promise! 

While it is a classic dish, it also stores great for meal prep and tastes even better the next day!

You can find more of my favorite recipes in 44 healthy comfort recipes you have to try or these 37 Easy Weeknight Dinner Recipes You Will Make On Repeat

Ingredients Needed 

• Extra-virgin olive oil
• Diced carrots, celery, and onions
• Spices: salt, pepper, garlic powder
• All purpose flour
• Low fat milk – what makes it a healthier version instead of using heavy cream. If using almond milk, make sure it’s unsweetened. 
• Chicken stock
• Cooked chicken – cook beforehand and cube or shred into bite-sized pieces.
• Frozen peas
• Corn (frozen or canned)
• Dried thyme
• Prepared pie crust – at the grocery store they have refrigerated and frozen. If using frozen, set it out to thaw a little bit first.
• Egg lightly beaten with water (for an egg wash)

How to Make Healthier Chicken Pot Pie 

Grease a 9 inch pie pan with nonstick spray and preheat the over to 425 degrees. 

Heat a large skillet over medium heat and add the olive oil. 

Add the diced veggies along with the salt, pepper, and garlic powder. Cook for several minutes until the carrots soften. 

Sprinkle the flour over and cook for 2 minutes. 

Slowly pour in the milk and chicken broth stirring constantly. 

Bring to a simmer and scrape any brown bits off the bottom. 

Let it simmer over medium-low heat until bubbly. 

Stir in the chicken, corn, green peas, and thyme. 

Spoon the chicken pot pie filling into the baking dish. 

Roll out the pie crust so its a circle and large enough to cover your casserole dish. 

Lay it overtop so it overhangs the edges. 

Brush the sides of the pan plate with egg wash and trim the crust so its about 1/2 larger than the dish. 

​Press the dough together to seal, and cover with remaining egg wash. 

Cut three slits in the top crust to let it vent while cooking. 

Bake for 20-25 minutes or until the top is golden brown. 

Allow the pie to cool slightly then serve. 

Substitutions and Variations 

Rotisserie chicken – instead of cooking chicken breast, you can use store-bought or leftover chicken to speed up the process.

Gluten free – use gluten-free flour that is all purpose. Also, use a gluten free pie crust or make a homemade pie crust without gluten.

Other veggies – some like to add extra veggies, green beans, pearl onions, sweet potatoes or regular potatoes.  

How to Store 

Cool the pie to room temperature and transfer to an airtight container. Refrigerate for up to five days. 

To freeze, once the pie has cooled, place on a baking sheet into the freezer until solid. Then wrap tightly in plastic wrap. 

More Healthy Recipes You Will Love:

• Crockpot Cream of Mushroom Chicken
• Healthy Instant Pot Hamburger Helper
• Crockpot Buffalo Chicken Chili
• 5 Ingredient Chicken and Dumplings (healthier!)

Healthy Chicken Pot Pie

This healthy chicken pot pie recipe is filled with tender chicken, a creamy filling with diced veggies and has all of the flavors and comfort of a classic chicken pot pie.

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Ingredients

  

• 1 tablespoon extra-virgin olive oil
• 1 1/2 cup diced carrots
• 1/2 cup diced celery
• 2/3 cup diced onion
• 1 tbsp garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tbsp all-purpose flour
• 1 1/4 cup low fat milk
• 1 cup chicken stock
• 3 cups cooked boneless skinless chicken breasts (cubed or shredded)
• 1 cup frozen peas
• 1 cup corn frozen or canned
• 1 tsp dried thyme
• 1 prepared pie crust
• 1 egg lightly beaten with 1 tablespoon water to create an egg wash

Instructions

 

• Preheat your oven to 425 F and prepare a 9-inch pie dish by spraying with baking spray. Set aside.
• Heat a large pan over medium-high heat and add the olive oil to the pan.
• Once hot, add the carrots, celery, onion, garlic powder, salt, and pepper. Cook for about 3 minutes, or until the carrots begin to soften.
• Sprinkle the flour over the vegetables and cook for ~2 minutes.
• Slowly pour in the milk and chicken stock, about ¼ cup at a time, stirring constantly.
• Bring to a low boil and scrape any brown bits from the bottom of the pan.
• Let it bubble for ~3-5 minutes, or until thickened.
• Stir in the chicken, peas, corn, and thyme.
• Spoon the chicken and vegetable mixture into the prepared pie dish.
• Roll the pie dough into a circle large enough to cover your dish. Lay the dough over the top so that it overhangs the sides. Brush the edges of the pie dish with the egg wash, then trim the overhang to ~1/2 inch larger than the edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top of the dough.
• Bake for 20-25 minutes, or until hot and bubbly on the inside and the crust is deeply golden.
• Let rest for a few minutes. Serve hot.

Tried this recipe?Let us know how it was!