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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 I use cooked chicken to make the dish hearty and protein-rich. You can use rotisserie chicken for ease. Fresh or frozen peas add a nice pop of color and sweetness. The carrots and celery give crunch and flavor. The onion brings depth to the filling. Whole wheat flour and Greek yogurt make the filling creamy and healthy. - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1/2 teaspoon freshly ground black pepper I love adding garlic powder for a punch of flavor. Dried thyme complements the chicken well. Black pepper adds a subtle heat that balances the dish. These simple spices enhance the flavors without overpowering them. - 1 pre-made whole grain pie crust - Phyllo dough You can choose a pre-made whole grain pie crust for convenience. It saves time and adds fiber. Phyllo dough is another great option. It creates a light, flaky texture that many people love. Layer it well for the best results. {{ingredient_image_2}} 1. Preheat the oven: Start by setting your oven to 375°F (190°C). This ensures even baking and a perfect crust. 2. Sauté vegetables: In a large skillet, add one tablespoon of extra virgin olive oil over medium heat. Once hot, toss in one chopped onion, one cup of diced carrots, and one cup of diced celery. Cook these for about 5-7 minutes. You want them soft and fragrant. 3. Adding spices and flour: Sprinkle in one teaspoon of garlic powder, one teaspoon of dried thyme, and half a teaspoon of freshly ground black pepper. Stir well and let it cook for another minute. This melds the flavors nicely. 4. Combining broth and thickening the mixture: Dust the sautéed mix with a quarter cup of whole wheat flour. Stir it in well. This helps thicken your filling. Slowly pour in three cups of low-sodium chicken broth while stirring. Keep stirring to avoid lumps. Let it simmer gently for 5-10 minutes. It should thicken up nicely. 5. Preparing the pie crust: Grab your pre-made whole grain pie crust or phyllo dough. If using phyllo, layer it thickly in a pie dish for a flaky texture. 6. Filling and baking the pie: Pour your creamy chicken mixture into the pie crust, spreading it evenly. If using a traditional crust, cover it with a second layer, seal the edges, and cut slits on top for steam. If using phyllo, layer several sheets, brushing each with olive oil, and make slits on top. For a golden finish, brush with a beaten egg before baking. 7. Bake: Place the pie in your preheated oven and bake for 25-30 minutes. Look for a golden brown and flaky crust. 8. Cool and Serve: Once done, let your pot pie cool for 5-10 minutes before slicing. This helps the filling set up nicely. Enjoy your wholesome chicken pot pie! For a healthier chicken pot pie, choose your ingredients wisely. Here are some ideas: - Substitutes for lower calories: Use skinless chicken breast. Swap Greek yogurt for low-fat sour cream. Choose whole wheat flour to boost fiber. - Enhancements for flavor: Add fresh herbs like parsley or basil. Include a splash of lemon juice for brightness. Use fresh garlic instead of garlic powder for a bolder taste. Perfecting your cooking method can elevate your dish. Here are some tips: - Ensuring a flaky crust: If using phyllo, layer it generously and brush each layer with olive oil. For pie crust, avoid overworking the dough to keep it light. - Tips for even baking: Place your pie on the center rack. Rotate the pie halfway through baking for even heat. Check the pie often to avoid burning. How you serve your dish can make it shine. Here are some suggestions: - Serving suggestions: Cut the pot pie into hearty slices. Serve on warm plates for a cozy feel. Pair with a light salad for balance. - Garnishes to enhance visual appeal: Sprinkle fresh parsley or thyme on top. Add a twist of lemon for color. Place a small bowl of dipping sauce on the side for extra flavor. Pro Tips Use Leftover Chicken: For a quick and easy meal, use leftover rotisserie chicken instead of cooking your own. This speeds up prep time significantly! Customize Your Veggies: Feel free to swap out vegetables based on your preference or what you have on hand. Corn, green beans, or mushrooms work great in this recipe. Thicken with Ease: If you prefer a thicker filling, you can add a slurry of cornstarch and water while simmering the mixture to achieve your desired consistency. Make Ahead: This pot pie filling can be made ahead of time and stored in the fridge for up to 2 days. Assemble and bake when ready to serve! {{image_4}} You can easily switch up the proteins in your chicken pot pie. Turkey works great if you want a leaner option. Tofu is perfect for a vegetarian version. It absorbs flavors well and adds protein. For vegetables, get creative! Mushrooms bring a rich taste and texture. Spinach adds color and nutrients. You can mix and match based on what you love or have on hand. If you need a gluten-free option, try a gluten-free pie crust. Many brands offer tasty choices. You can also make a cauliflower crust. Just steam and mash the cauliflower, then mix it with cheese and egg to form a dough. Want to use a slow cooker? Just sauté the veggies first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours. This method makes the filling super tender. For an Instant Pot version, cook the sautéed veggies with broth and spices. Use the poultry setting for about 10 minutes. You’ll save time and get a delicious meal fast! To store leftovers, let the chicken pot pie cool first. Cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This keeps moisture in and prevents odors from the fridge. The pie will stay fresh for about 3 to 4 days. If you want to freeze the pot pie, wrap it well. Use plastic wrap first, then foil. This helps prevent freezer burn. You can also use a freezer-safe container. For best results, freeze it before baking. To reheat, thaw it overnight in the fridge. Bake it at 375°F (190°C) for about 30 to 40 minutes. Make sure it is hot all the way through. To keep your pot pie fresh, always store it properly. Refrigerated pies last 3 to 4 days, while frozen ones can last 2 to 3 months. Check for any signs of spoilage before eating. If it looks or smells off, it's best to throw it away. Following these tips helps you enjoy your delicious chicken pot pie longer. This chicken pot pie is healthier for several reasons. First, it uses whole wheat flour, which adds fiber. Fiber helps with digestion and keeps you full. Second, Greek yogurt replaces heavy cream. This swap cuts fat and adds protein. The veggies, like carrots and peas, provide vitamins. They add color and flavor too. Overall, this dish balances protein, carbs, and fats well. Yes, you can make this pot pie dairy-free. For Greek yogurt, use a dairy-free yogurt made from almonds or coconut. For the pie crust, choose a dairy-free option or make a simple crust using dairy-free butter. Check labels to ensure there are no hidden dairy ingredients. These swaps keep the dish creamy and tasty without dairy. Making this chicken pot pie takes about 45 minutes total. It takes 15 minutes to prepare the ingredients. Sautéing the veggies and combining everything takes around 20 minutes. Baking in the oven will take 25 to 30 minutes. This quick time makes it easy for any home cook to create a healthy meal. Absolutely! Using leftover rotisserie chicken is a great time-saver. Just shred the chicken and add it to the mixture when you combine it with the broth. Make sure to adjust the seasoning since rotisserie chicken can be salty. This method keeps the dish convenient and delicious without extra cooking time. This blog post covered how to make a healthy chicken pot pie. We discussed the ingredients, from cooked chicken to fresh veggies. You saw step-by-step instructions on how to prepare, cook, and assemble the pie. We included helpful tips for ingredient swaps and storage options. In the end, you can make this dish your own. Whether you swap proteins or try a new crust, the possibilities are endless. Enjoy your cooking journey and the tasty meals to come!

Wholesome Chicken Pot Pie

A comforting and hearty chicken pot pie filled with vegetables and a creamy sauce, all encased in a flaky crust.
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 dried thyme
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 pre-made whole grain pie crust or phyllo dough
  • 1 egg beaten (for egg wash, optional)

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). This allows for an evenly baked crust.
  • In a large skillet over medium heat, pour in the olive oil. Once hot, add the chopped onions, diced carrots, and diced celery. Sauté these vegetables for about 5-7 minutes, or until they start to soften and become aromatic.
  • Sprinkle in the garlic powder, dried thyme, and freshly ground black pepper. Stir the mixture well and let it cook for an additional minute, releasing those fragrant flavors.
  • Dust the sautéed vegetables with whole wheat flour and mix thoroughly to ensure all pieces are coated. Allow this to cook for another minute to eliminate the raw flour taste.
  • Gradually pour in the low-sodium chicken broth while stirring continuously. This will help prevent any lumps from forming. Bring the mixture to a gentle simmer and let it thicken for about 5-10 minutes, stirring occasionally.
  • Once the mixture has thickened to your liking, remove the skillet from the heat. Stir in the shredded chicken, peas, and plain Greek yogurt until everything is combined and creamy.
  • Lay out your whole grain pie crust or phyllo dough in a pie dish. If you're using phyllo dough, be sure to layer it thickly for a flaky texture.
  • Pour the chicken and vegetable mixture into the prepared pie crust, spreading it evenly. If you're using a traditional pie crust, cover it with a second layer, seal the edges, and cut a few slits on top to allow steam to escape. For phyllo dough, layer several sheets, brushing each with a little olive oil, and make sure to cut slits on top.
  • For a beautiful golden crust, beat the egg and brush it generously over the top layers of dough before baking.
  • Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and flaky.
  • Allow the pot pie to cool for 5-10 minutes before slicing. This resting time helps the filling set up a bit more.

Notes

Serve with a sprinkle of fresh parsley or thyme for garnish.
Keyword chicken, comfort food, healthy, pot pie