Healthy Chicken Pot Pie
This post contains affiliate links. Read our disclosure policy.
This Healthy Chicken Pot Pie Recipe is a great family dinner. Learn how to make chicken pot pie in under an hour for a delicious meal!
Chicken Pot Pie is such a classic comfort food that is perfect for a chilly day!
We love taking dinners that are typically a little more on the unhealthy side and lightening them up and loading them with vegetables. Next day pot pie leftovers are the best and this is easy to reheat!
This pot pie is just as delicious as your traditional recipe and even has a perfectly flaky crust!
If you just love the flavors of Chicken Pot Pie and want to try some other lightened up recipes, you have to try our Chicken Pot Pie Soup, Chicken Pot Pie Pasta, or Crustless Chicken Pot Pie!
Why we love this recipe
This is such an easy and delicious meal and we love it for so many reasons:
- Hearty & delicious – This chicken pot pie is loaded with vegetables and is so filling!
- Tastes like the ‘real’ thing – You won’t be able to tell that this pot pie is healthy because it’s so creamy.
- Perfect cold weather food – There’s nothing better than cozying up with a big plate of warm chicken and veggies with a delicious crust on a cold day!
- Lower in calories/carbs – This chicken pot pie only has a crust on the top, which gives it that classic taste and texture while keeping it lower in calories/carbs!
Ingredients
To make this pie crust you will need:
- whole wheat flour
- butter
- water
- salt and pepper
For the filling, you will need:
- cooked chicken – rotisserie chicken, crockpot shredded chicken or instant pot shredded chicken all work!
- carrots, celery, onion, garlic
- whole wheat flour
- chicken broth
- milk of choice – you can use regular whole milk or almond milk
- frozen peas, frozen corn
- olive oil
- dried thyme + dried rosemary
- salt and black pepper
SUBSTITUTIONS
Gluten Free/Whole Wheat Flour: I haven’t tried making this recipe with anything but whole wheat flour. I think regular white flour or gluten free 1:1 flour would work but can’t be sure without trying it.
Butter: We don’t recommend substituting butter. It really helps give this crust a nice texture and taste. Without it, you will be left with a very dry crust.
Chicken: There are lots of different ways you can cook the chicken for this. We like using leftover chicken from a rotisserie chicken, Whole Roasted Chicken, or Crockpot Shredded Chicken Recipe. This recipe is definitely better when made with a mix of light and dark meat that you can get from a whole chicken.
Spices: Feel free to add more or less dried spices to taste.
Chicken Broth: You can substitute chicken broth with any broth you like.
Vegetables: Feel free to add more veggies to this recipe. If they are frozen, just make sure they are defrosted and drained.
Is Chicken Pot Pie Healthy?
Typically it’s not because most recipes are loaded with butter, cream, and condensed soups.
Our recipe is healthier because it is filled with veggies and made with lean protein!
How To Make Chicken Pot Pie
- Heat olive oil. Sauté onion, garlic, carrots, and celery until tender. Add spices, flour, and chicken broth, and bring to a boil while stirring. Once boiling, add in milk, stirring constantly as it thickens. Stir in cooked chicken, frozen peas, and corn.
- Beat crust ingredients until dough forms. Roll into a round ball and press flat. Place the dough on a floured surface or place it between 2 sheets of wax paper and roll until it is large enough to cover your pie plate.
- Pour your filling into a greased 9-inch pie dish. Cover your filling with the crust and cut a few slits into the center to allow it to release some steam while cooking.
- Bake the pot pie at 375° for 35 mins. You should have a golden brown crust. Allow it to cool for 5 minutes, serve and enjoy!
How do you thicken Chicken Pot Pie filling?
This recipe’s filling naturally thickens when it cooks on the stove and you incorporate the milk and flour.
Cornstarch can also be used for thickening the filling. Mix together 1 tablespoon of cornstarch with 2-3 tablespoons of warm water to create a slurry. Stir into your veggie/chicken mixture over low heat until it thickens.
Individual Chicken Pot Pie Recipe Variation
We don’t recommend making this chicken pot pie in individual ramekins. It’s meant to be made in one large dish.
However, you can follow the recipe as is and place the filling in individual ramekins. Cut out the crust using a circle cutter and top as you normally would a pie.
The individual portions may cook quicker, so check them after 20-30 minutes.
Can this recipe be made in advance?
Yes, this healthy pot pie recipe can be made ahead! Make your filling and crust as written in the recipe. Assemble the pie, cover with foil and leave in the refrigerator for up to 24 hours before baking.
When ready to bake, remove it from the refrigerator 1 hour before putting it in the oven and set it on the counter. You never want to put a cold dish in a hot oven because it can crack.
Storage Options
This chicken pot pie stores & reheats very well!
Storing: You can store this chicken pot pie in the refrigerator for up to 3 days
Does this recipe freeze well? Yes, you can freeze chicken pot pie.
Bake Ahead: You can bake the pot pie ahead of time and freeze the cooked pie once it has cooled.
Freeze Raw: You can also assemble the pot pie and leave the crust unbaked. We recommend freezing in a disposable metal pie plate because glass plates can crack.
Bake from frozen: Bake the pot pie from frozen at 350 for 1 hour but only if this is stored in the proper metal pie plate as you don’t want your glass dish to crack.
Reheating: We like to reheat this chicken pot pie in the microwave. You can also reheat it in the oven.
If reheating from frozen: Thaw the night before In the refrigerator. Reheat In the oven at 375 for 5-10 minutes.
If already baked: Remove from the refrigerator and place in a microwavable safe dish for 3-5 minutes. You can also place in an oven on medium high heat for 10 minutes.
What to serve with Chicken Pot Pie?
This chicken pot pie is a complete meal in itself, but you could also serve it with:
How to cook chicken:
You have a few options for shredded chicken.
- Cook in Instant Pot: Instant Pot Shredded Chicken
- Cook in Crock Pot: Crockpot Shredded Chicken
- Roast a Whole Chicken & Shred- Try our Oven Roasted Chicken or Crockpot Whole Chicken
- Buy a rotisserie chicken and shred it up
Any method will work!
Other healthy dinner recipes:
We love healthy dinners. Love chicken? If so – here are some of our other favorite healthy chicken recipes!
Healthy Chicken Pot Pie
Ingredients
Crust:
- 1 cup whole wheat flour
- ¼ cup water
- 4 tablespoons softened, cubed butter 1/2 a stick
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Filling:
- 1 tablespoon olive oil
- 1 ½ cups diced carrots
- ½ cup diced onion
- ½ cup minced celery
- 1 tablespoon minced garlic about 3 cloves
- ½ cup low sodium chicken broth
- 3 tablespoons whole wheat flour
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup room temperature milk
- 2 cups chopped, cooked, shredded chicken about 2 breasts
- 1 cup corn
- 1 cup peas
Instructions
- In a large sauté pan, heat the olive oil. Sauté the carrots, onion, celery and garlic until tender, about 5 minutes.
- Add the chicken broth, flour, and dried spices to the pot. Bring to a boil while stirring.
- Once boiling, add in the milk, stirring constantly as it thickens.
- Stir in the cooked chicken, corn and peas.
- Pour the filling into a greased 9 inch pie dish.
- Preheat the oven to 375 degrees F.
- Make the crust. This recipe only has a crust on top. Using a stand mixer or hand held mixture, mix the flour, water, butter, black pepper and salt until the dough forms. It will be a little bit sticky.
- Place the dough on a floured surface and roll into a round ball. Gently roll with a rolling pin until it is large enough to cover the top of the pie. Cover your pot pie filling with the crust and cut three slits into the center of the crust.
- Bake the pot pie at 375 degrees F for 35 mins. Allow it to cool for 5 minutes, then enjoy.
Hi! If we want to use frozen mixed vegetables instead, any idea how much? A bag? 2? Thanks!
Bags of frozen mixed vegetables vary in size, so I’m not sure. Are you planning to skip the carrots, peas and corn and sub with mixed veggies instead? If so, you’ll need about 3 1/2 cups. I’m not sure how many bags that would be but I’d think at least one. Sorry but I’m not sure!
Sooo good! It has become a favorite at our house. Shortcuts can include frozen mixed veggies and already prepared frozen pie crust.
This felt so homey! Delicious and easy to make. I was able to adjust veggies to the ones I know my kiddos would love. Will make again for sure!
Hi! I love so many of your recipes. Wanted to ask if this crust can be made gluten free?
I haven’t tried it but it might work! If you try it let me know!
Excellent! Making again however wanted to know how far in advance can i make the crust? Can i freeze and thaw for use
I’ve never made the crust and frozen it on it’s own, but there are instructions for freezing the entire pot pie under the storage section!
Bake Ahead: You can bake the pot pie ahead of time and freeze cooked.
Freeze Raw: You can also assemble the pot pie and leave the crust unbaked. We recommend freezing in a disposable metal pie plate because glass plates can crack
Reheating: We like to reheat this chicken pot pie in the microwave. You can also reheat it in the oven.
If reheating from frozen:
If already baked: Thaw the night before In the refrigerator. Reheat In the oven at 375 for 5-10 minutes,
Bake from frozen: Bake the pot pie from frozen at 350 for 1 hour.
really appreciate that – thank you
Literally the best chicken pot pie ever!! Even my 3yo approved. So creamy and much lighter than most. Will definitely be making this again soon!!
The proportions are wrong in this recipe, need to add at least 1 to 1.5 cups of stock. Otherwise it just turns to glue and won’t boil. Or need to reduce amount of flour. Tasty however.
It seems like something went wrong when you were cooking this! I have not had that issue.
Excellent flavor and balanced chicken and vegetables. I would add another 1/2 cup of chicken broth for a bit more liquid.
Thank you for a delicious, healthy recipe.
So easy and delicious! This recipe is now my new favorite way to use rotisserie chicken. Thank you.
So good!
This is soooooo good! Love that it is jam packed with veggies and has so much flavor! The kids enjoyed it too!
My family LOVED this recipe! What a great way to get in protein, fiber, and veggies! Even my kiddos loved it! Thanks for a great recipe!
super easy, super fast and super delish!!
Y’all this pot pie is so good that I’m writing this review while I eat it. I subbed in mushrooms for the corn and added a second crust on the bottom and this thing is BOMB! One of my new fav recipes.
You are the sweetest!! Thank you so much!
A new favorite in our house! So easy to whip up and perfect for meal prep. Thank you!
Thank you so much! I’m so glad you liked it!