healthy chicken pot pie recipe

Written ByJenny Smyth Posted on
healthy chicken pot pie recipe
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The Best healthy chicken pot pie recipe

I’ve always been a big fan of comfort food, and chicken pot pie is one of my all-time favorites. There’s something about the combination of tender chicken, flaky crust, and savory filling that just hits the spot every time. As a busy mom, I love that this recipe is easy to make and can be adapted to suit our family’s tastes.

My kids devour it in seconds, and I appreciate the fact that it’s a relatively healthy option compared to many other comfort foods. We often have this on special occasions, like holidays or family gatherings, but it’s also a staple in our weekly meal rotation. The best part?

It’s surprisingly easy to make and can be customized with your favorite veggies and seasonings. I’ve made this recipe countless times over the years, and it never fails to impress. Whether you’re serving it as a main course or a side dish, chicken pot pie is sure to be a crowd-pleaser.

And let’s not forget the nostalgia factor – who doesn’t love a good homemade pie? The smell of freshly baked crust wafting from the oven is just heavenly. My family and I adore this recipe for its taste, texture, and ease of preparation.

It’s a classic comfort food for a reason! Over the years, I’ve tweaked this recipe to make it healthier without sacrificing any of the flavor or texture we love so much. By using whole wheat flour for the crust and reducing the amount of butter used in the filling, we can enjoy our favorite comfort food without feeling too guilty.

Healthy Chicken Pot Pie

Healthy Chicken Pot Pie

4.8 from 1289 votes

A comforting and nutritious chicken pot pie made with whole wheat flour, lean chicken, and plenty of vegetables. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1 1/2 cups whole wheat flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice water

For the Filling

1 lb boneless skinless chicken breasts, diced
1 medium onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
2 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
1 cup low-sodium chicken broth
1 tbsp cornstarch
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste

For the Topping

1/2 cup plain greek yogurt
1/2 cup grated cheddar cheese

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large mixing bowl, combine whole wheat flour and salt.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 15 minutes.
6While the dough is chilling, heat a large skillet over medium heat.
7Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
8Remove chicken from skillet and set aside.
9In the same skillet, add diced onion, carrots, and celery.
10Cook until the vegetables are softened, about 5 minutes.
11Add minced garlic and cook for an additional 1 minute.
12Stir in frozen peas and corn, chicken broth, cornstarch, thyme, rosemary, salt, and pepper.
13Bring to a boil, then reduce heat and simmer for 5 minutes until the sauce has thickened.
14Return the cooked chicken to the skillet and stir to combine.
15On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
16Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
17Spoon the chicken and vegetable mixture into the pie crust.
18In a small bowl, mix together Greek yogurt and grated cheddar cheese.
19Spread the yogurt and cheese mixture evenly over the top of the filling.
20Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
21Allow the pot pie to cool for a few minutes before serving.

🔧Equipment

Mixing bowl
Rolling pin
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute all-purpose flour for the whole wheat flour if needed. Add additional vegetables such as spinach or bell peppers for extra nutrition.

Watch Video Of How Healthy Chicken Pot Pie Works

This recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a comforting meal after a long day.

One thing that sets this recipe apart is its versatility – we love making individual servings using ramekins or small baking dishes.

This way, everyone gets their own mini pie without having to worry about portion sizes or leftovers.

❓ Frequently Asked Questions About Healthy Chicken Pot Pie

Q: What type of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe. If you prefer leaner meat, breasts are a good choice. However, if you want more flavor and tenderness, thighs are the way to go.

Q: Can I make this recipe vegetarian?

A: Yes, you can easily substitute chicken with sautéed mushrooms or bell peppers for a vegetarian version of this recipe.

Q: How do I store leftover chicken pot pie?

A: To store leftover chicken pot pie, let it cool completely before refrigerating it at 40°F (4°C) or below for up to 3 days or freezing it at 0°F (-18°C) or below for up to 2 months.

Q: Can I reheat chicken pot pie in the microwave?

A: Yes, you can reheat chicken pot pie in the microwave by covering it with a damp paper towel and microwaving on high for 30-60 seconds per slice until warmed through.

Q: How do I prevent the crust from becoming soggy?

A: To prevent the crust from becoming soggy when reheating leftovers, try broiling it for an extra minute or two before serving.

Q: Can I make individual servings of chicken pot pie?

A: Yes, you can make individual servings of chicken pot pie by using ramekins or small baking dishes instead of a large casserole dish.

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