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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup celery, diced - 1 medium onion, chopped - 3 cups low-sodium chicken broth - 1/2 cup plain Greek yogurt - 1/4 cup whole wheat flour - 1 teaspoon garlic powder - 1 teaspoon thyme - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 1 pre-made whole grain pie crust or phyllo dough - 1 egg (for egg wash, optional) - Chicken: Great protein source. It helps build muscles and keeps you full. - Carrots: High in beta-carotene. This helps with vision and boosts immunity. - Peas: Packed with vitamins. They provide fiber and aid digestion. - Celery: Low in calories. It adds crunch and helps hydrate your body. - Onion: Rich in antioxidants. They support heart health and add flavor. - Chicken broth: Low-sodium options reduce salt intake. It adds a savory base. - Greek yogurt: Adds creaminess and protein. It also has probiotics for gut health. - Whole wheat flour: Provides fiber and is more nutritious than white flour. - Garlic powder: Known for its health benefits. It can boost your immune system. - Thyme: Adds flavor and has anti-inflammatory properties. - Black pepper: Helps digestion and adds a mild heat. - Olive oil: Heart-healthy fat. It can lower bad cholesterol levels. - Whole grain pie crust: Contains more fiber than regular crusts. - Egg: Adds shine and color to the crust when used for egg wash. - For chicken, use turkey or tofu for a different protein. - Replace Greek yogurt with silken tofu for a dairy-free option. - Use vegetable broth instead of chicken broth for a vegetarian dish. - If you dislike onions, try leeks or omit them entirely. - Swap whole wheat flour with almond flour for a gluten-free option. - For those avoiding peas, use corn or green beans as a substitute. - If you want a lighter crust, use phyllo dough instead of pie crust. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). In a large skillet, add one tablespoon of olive oil. Heat it over medium heat until warm. Next, add one chopped onion, one cup of diced carrots, and one cup of diced celery. Sauté the veggies for about 5-7 minutes until they soften. This step builds flavor. Next, stir in one teaspoon of garlic powder, one teaspoon of thyme, and half a teaspoon of black pepper. Cook for one more minute to blend the spices. Now, sprinkle a quarter cup of whole wheat flour over the veggies. Mix well to coat everything. Cook for another minute. This helps to thicken the filling later. Slowly pour in three cups of low-sodium chicken broth while stirring. This will help avoid lumps. Bring the mixture to a simmer and let it thicken for about 5-10 minutes. Once thickened, take it off the heat. Stir in two cups of shredded chicken and one cup of peas. Lastly, add half a cup of plain Greek yogurt. Make sure everything is well combined. Now, roll out your pre-made whole grain pie crust. Place it into a pie dish. Pour the chicken filling into the crust. If you choose to use phyllo dough, layer several sheets on top, brushing each with a little olive oil. If you have extra pie crust, cover the filling with another layer. Seal the edges and cut a few slits on top to let steam escape. If you want a golden finish, beat one egg and brush it over the top crust. Place the pot pie in the preheated oven. Bake it for 25-30 minutes or until the crust is golden brown. This will give your pot pie a lovely color and texture. Once done, let it cool for a few minutes before serving. This helps the filling set and makes it easier to slice. For a nice touch, serve slices on plates with a sprinkle of fresh parsley. Enjoy your delicious and healthy chicken pot pie! To keep the filling moist, use low-sodium chicken broth. The broth adds flavor and moisture. Greek yogurt also helps. It makes the filling creamy and rich. Stir it in after you thicken the mix. Avoid cooking it too long. Overcooking can dry out your filling. For a flaky crust, use whole grain pie crust or phyllo dough. These options add fiber. If using phyllo, layer it well. Brush each layer with olive oil for crispiness. Make sure to cut slits in the top. This lets steam escape and helps the crust stay flaky. You can reduce calories by using less oil. Instead of frying, try steaming or sautéing. Use less chicken and add more veggies. This keeps the dish light and healthy. You can also skip the egg wash on top. It will still taste great without it! Pro Tips Use Leftover Chicken: This recipe is perfect for using leftover rotisserie chicken, saving time and adding flavor. Customize Your Veggies: Feel free to add other vegetables like corn or green beans for additional flavor and nutrition. Make It Ahead: You can prepare the filling a day in advance and assemble the pie right before baking for a quick meal. Experiment with Spices: Add a pinch of nutmeg or a dash of cayenne pepper to the filling for a unique flavor twist. {{image_2}} You can easily make a vegetarian pot pie. Just swap the chicken for hearty veggies. Use mushrooms, zucchini, and bell peppers for a rich taste. For a vegan version, replace Greek yogurt with coconut yogurt. This adds creaminess without dairy. You can also use vegetable broth instead of chicken broth. Chicken is great, but you can try other proteins. Turkey works well and has a similar flavor. For a plant-based option, tofu is a fantastic choice. Press and cube the tofu, then sauté it until golden. This adds a nice texture and flavor to your pot pie. Herbs and spices can transform your dish. Fresh herbs like parsley or basil add brightness. You can also try adding a pinch of nutmeg for warmth. If you like heat, sprinkle in some cayenne pepper. This gives your pot pie a fun twist! To store leftovers, wait until the chicken pot pie cools down. Use an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to keep it fresh. If you have extra filling, store it separately. When you want to reheat your chicken pot pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet. Bake for about 15 to 20 minutes. This will warm it through and keep the crust crisp. If you use a microwave, heat it in short bursts. Check often to avoid soggy crusts. Freezing is a great option for meal prep. To freeze, let the pie cool completely. Wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. You can freeze the pot pie for up to three months. When ready to eat, thaw it overnight in the fridge. Then, bake it at 350°F (175°C) until hot. Yes, you can use a store-bought pie crust. It saves time and effort. Look for whole grain options for a healthier choice. Follow the package instructions for best results. This way, you can focus on making the filling taste great. To make this recipe gluten-free, choose a gluten-free pie crust. You can also swap whole wheat flour with a gluten-free flour blend. Make sure the broth and Greek yogurt are gluten-free too. This keeps your dish tasty and friendly for those with gluten allergies. Serve your chicken pot pie with a fresh salad. A simple green salad with vinaigrette works well. You can also pair it with steamed vegetables or a light soup. These sides balance the meal and add more nutrients. This blog post covered how to make a tasty, healthy pot pie. We explored its key ingredients and their benefits. I shared simple steps for preparing the filling and baking. Tips for keeping it moist and making a flaky crust were also given. You can try different proteins and flavors for variety. Finally, I included storage tips to save leftovers. You now have everything you need to enjoy a delicious pot pie that suits your tastes and needs.

Healthy Chicken Pot Pie

A nutritious twist on a classic comfort food, filled with chicken and vegetables in a creamy sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 cups low-sodium chicken broth
  • 0.5 cup plain Greek yogurt
  • 0.25 cup whole wheat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 pre-made whole grain pie crust or phyllo dough
  • 1 egg for egg wash, optional

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften.
  • Stir in garlic powder, thyme, and black pepper. Cook for an additional minute.
  • Sprinkle the whole wheat flour over the cooked vegetables and mix well to coat. Cook for another minute.
  • Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and allow it to thicken for about 5-10 minutes.
  • Once thickened, remove from heat and stir in shredded chicken, peas, and Greek yogurt, combining everything until well mixed.
  • Roll out the whole grain pie crust or phyllo dough and place it into a pie dish. Pour the chicken filling into the pie crust.
  • If using a pie crust, cover the filling with another layer of crust, seal the edges, and cut a few slits in the top to allow steam to escape. If using phyllo dough, layer several sheets on top, brushing each layer with a little olive oil, and cut slits to allow steam to escape.
  • (Optional) Beat the egg and brush it over the top crust for a golden finish.
  • Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
  • Let it cool for a few minutes before serving.

Notes

Serve slices of the pot pie on individual plates, garnished with a sprinkle of fresh parsley for a pop of color.
Keyword chicken, comfort food, healthy, pot pie