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- 1 lb boneless, skinless chicken breast - 2 cups low-sodium chicken broth - 1 cup whole wheat flour The main ingredients for this healthy chicken pot pie focus on lean protein and whole grains. Chicken breast is a great source of protein, keeping the dish light and nutritious. Using low-sodium chicken broth helps control the salt content while adding depth. Whole wheat flour gives the crust a hearty texture and boosts fiber. - 2 carrots, diced - 1 cup green beans, chopped - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup frozen peas Vegetables play a vital role in this recipe. Carrots add natural sweetness. Green beans provide crunch. Onions and garlic bring flavor and aroma. Frozen peas ensure you have vibrant color and extra nutrients. This mix creates a well-rounded filling that is both tasty and healthy. - 2 tablespoons olive oil - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - 1 tablespoon fresh parsley, chopped - 1 teaspoon salt - ½ teaspoon black pepper - ½ cup unsweetened almond milk (or regular milk) - 1 egg, beaten (for egg wash) Seasonings elevate the flavors in your pot pie. Olive oil adds richness while thyme and parsley offer fresh herbal notes. Salt and pepper enhance all the flavors. Using almond milk keeps the filling creamy without extra calories. The beaten egg gives the crust a beautiful golden color when baked. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This will ensure your pie bakes evenly. Next, gather all your ingredients. You will need chicken, vegetables, and spices. Dice the chicken into small pieces. Chop the onion and garlic. Cut the carrots and green beans as well. Having everything ready makes cooking easier. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the diced chicken to the pan. Season it with one teaspoon of salt and half a teaspoon of black pepper. Cook the chicken until it is browned, about 5-7 minutes. Remove it from the skillet and set it aside. In the same skillet, add the chopped onions and minced garlic. Sauté these for 2-3 minutes until they smell great. Then, add the diced carrots and chopped green beans. Cook these for another 5 minutes until they soften. Now, return the cooked chicken to the skillet. Pour in two cups of low-sodium chicken broth. Add one tablespoon of chopped fresh thyme and one tablespoon of chopped parsley. Stir in one cup of frozen peas. Let this mixture simmer for 2-3 minutes until it thickens a bit. Remove the skillet from heat. In a medium bowl, combine one cup of whole wheat flour with half a cup of unsweetened almond milk. Mix until you form a soft dough. If the dough is sticky, add a little more flour. If it is too dry, add a bit more milk. Roll out the dough to fit your pie dish. Spread the chicken and vegetable mixture into the pie dish. Place the rolled-out dough on top. Cut slits in the dough to let steam escape. Brush the top with a beaten egg for a golden finish. Now, place the pie in your preheated oven. Bake for 25-30 minutes until the crust is golden brown. Once done, remove it from the oven and let it cool for a few minutes before serving. Enjoy your healthy chicken pot pie! Using low-sodium broth makes this dish better for you. It cuts down on salt without losing flavor. You can also try gluten-free options for the crust. Almond flour or oat flour works well. These swaps help you enjoy the dish while keeping it healthy. Prep your ingredients ahead of time. Chop the veggies and dice the chicken early. This way, you can cook faster. You can also use rotisserie chicken. It saves time and still tastes great. Just shred it, and it’s ready to go. To boost flavor, add spices like paprika or cayenne. Fresh herbs like basil or rosemary also make a difference. They bring a new taste to your pot pie. For garnishes, consider adding a sprig of parsley or a dash of black pepper on top. This not only looks nice but adds extra flavor too. Pro Tips Use Leftover Chicken: If you have leftover rotisserie chicken, it's a great time-saver for this recipe. Just shred it and add it to the filling! Vegetable Variations: Feel free to swap in your favorite vegetables such as mushrooms or spinach for a personal twist. Make Ahead: You can prepare the filling a day in advance and store it in the fridge. Just assemble and bake when you're ready to serve! Check for Doneness: Keep an eye on the crust while baking. If it browns too quickly, cover it with aluminum foil to prevent burning. {{image_2}} You can easily make a vegan chicken pot pie. Replace the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. For a gluten-free crust, swap whole wheat flour with a gluten-free blend. You can also use almond flour or oat flour for a nutty flavor. Adding mushrooms or sweet potatoes can boost flavor and nutrition. Mushrooms add a savory taste, while sweet potatoes bring natural sweetness. You can also try different herbs. Use rosemary or sage for a fresh twist. This will create a unique flavor profile that excites your taste buds. If you want to save time, try an Instant Pot or slow cooker. These methods make cooking easier and faster. For individual pot pie servings, use small ramekins. This way, everyone can have their own pie. Plus, they bake faster and are perfect for portion control. After you make your healthy chicken pot pie, let it cool completely. This step helps keep it fresh. Store any leftovers in an airtight container. If you do this, your pie will stay fresh for about 3 to 4 days in the fridge. When you want to eat it again, just reheat it in the oven. This way, you get a nice, crispy crust. You can freeze both uncooked and cooked pot pie. For uncooked pie, wrap it tightly in plastic wrap. Then, place it in a freezer bag. It can stay good for up to 3 months. For cooked pie, let it cool first. Then, slice it into portions and freeze each piece. When you want to reheat, bake it straight from the freezer. It may take about 30 to 40 minutes to heat through. Making chicken pot pies ahead of time is a smart move. You can prepare them on a day when you have more time. Portion the pies into individual servings. This way, you can grab one for a quick meal. When ready to eat, just reheat in the oven or microwave. You’ll have a warm, tasty dish in no time! You can make chicken pot pie healthier by using low-fat ingredients. Here are some tips: - Use boneless, skinless chicken breast. - Choose low-sodium chicken broth to cut down on salt. - Swap heavy cream for unsweetened almond milk. - Use whole wheat flour instead of white flour for added fiber. - Add more veggies like spinach or bell peppers for extra nutrients. - Limit the amount of oil used in cooking. These small changes make your dish lighter while still keeping it tasty. Yes, you can easily substitute the chicken. Here are some good options: - Use turkey for a leaner choice. - Try diced tofu for a vegetarian option. - Use chickpeas or lentils for plant-based protein. - Shredded pork works well, too, if you enjoy different meats. These alternatives will give you a new flavor while keeping the dish balanced. To complement your chicken pot pie, serve it with these sides: - A simple green salad for freshness. - Steamed broccoli or green beans for added veggies. - Mashed potatoes for extra comfort. - Roasted carrots for a sweet touch. These sides enhance the meal and provide a balanced plate. In this post, I shared a tasty chicken pot pie recipe. We covered key ingredients, including chicken and veggies, and how to make a great filling. I gave tips for healthier cooking and suggested some fun variations, like gluten-free and vegan options. Now you have the tools to make your own delicious pot pie. Enjoy the process and share your creations!

Healthy Chicken Pot Pie

A nutritious twist on the classic chicken pot pie, filled with vegetables and a whole wheat crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup green beans, chopped
  • 1 cup frozen peas
  • 2 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup whole wheat flour
  • 0.5 cup unsweetened almond milk (or regular milk)
  • 1 large egg, beaten (for egg wash)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, heat the olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  • In the same skillet, add onions and garlic. Sauté for 2-3 minutes until fragrant. Add carrots and green beans, cooking for an additional 5 minutes until they start to soften.
  • Return the cooked chicken to the skillet. Pour in the chicken broth, add thyme and parsley, and bring to a simmer. Stir in the frozen peas and let the mixture cook for another 2-3 minutes until slightly thickened. Remove from heat.
  • In a medium bowl, combine whole wheat flour with almond milk to form a soft dough. If it's too sticky, add a bit more flour. If it's too dry, add a touch more milk. Roll out the dough to fit a pie dish.
  • Spread the chicken and vegetable mixture into a pie dish, then place the rolled-out dough on top. Cut slits in the dough to create vents and brush the beaten egg over the crust for a golden finish.
  • Place the pie in the preheated oven and bake for 25-30 minutes or until the crust is golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve the pot pie directly in the dish or portion it into individual bowls for a rustic presentation. Garnish with a sprig of parsley for added color.
Keyword chicken, comfort food, healthy, pot pie