Healthy Chicken Pot Pie Recipe (320 Calories Per Serving!)

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I’ll never forget the first time I realized my favorite comfort food didn’t have to leave me feeling guilty. My mom’s chicken pot pie was the ultimate cozy dinner growing up, but between the butter-laden crust and cream-heavy filling, it wasn’t exactly waistline-friendly.

Fast forward to a few years ago when I was determined to create a Healthy Chicken Pot Pie Recipe that didn’t sacrifice flavor. After countless kitchen experiments (including one disastrous attempt with cauliflower crust that my family still teases me about), I finally cracked the code.

This lighter version uses Greek yogurt instead of heavy cream, loads of vegetables for added nutrition, and a flaky phyllo topping that cuts calories without cutting satisfaction. My kids devour it just as enthusiastically as the original, and I can feel good about serving it on busy weeknights.

The best part? You’d never guess this comforting dish is actually good for you.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6 servings
Difficulty Level	Medium

Table of Contents

Why You’ll Love This Healthy Chicken Pot Pie Recipe

This isn’t just another “diet” version that leaves you unsatisfied. I’ve spent years perfecting this recipe to deliver all the comfort you crave with ingredients that actually nourish your body.

The filling is incredibly creamy thanks to Greek yogurt and a touch of low-fat milk, which slashes calories while boosting protein. I pack it with colorful vegetables like carrots, peas, and celery that add vitamins, fiber, and a satisfying texture.

Here’s what makes this recipe special:

Guilt-free indulgence: At roughly 320 calories per generous serving, you can enjoy comfort food without derailing your health goals
Protein-packed: Each portion delivers about 28 grams of protein from lean chicken breast and Greek yogurt, keeping you full for hours
Veggie-loaded: Three full cups of mixed vegetables mean you’re getting essential nutrients in every bite
Crispy phyllo topping: Using phyllo dough instead of traditional pie crust saves hundreds of calories while still giving you that satisfying crunch
Make-ahead friendly: The filling can be prepared up to two days in advance, making weeknight dinners a breeze
Freezer-friendly: This pot pie freezes beautifully for up to three months, perfect for meal prep

Another favorite: Healthy Shepherds Pie Recipe

Ingredients

This recipe uses everyday ingredients with a few smart swaps that make all the difference. I’ve learned that the key to healthy cooking isn’t deprivation but rather choosing ingredients that work harder for you.

Here’s everything you’ll need:

For the Filling:

1.5 lbs (680g) boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 large onion, finely diced
3 cloves garlic, minced
3 medium carrots, peeled and diced (about 1.5 cups)
3 celery stalks, diced (about 1 cup)
8 oz (225g) mushrooms, sliced
1/3 cup (42g) whole wheat flour
2 cups (480ml) low-sodium chicken broth
1 cup (240ml) unsweetened almond milk or low-fat milk
3/4 cup (180g) plain Greek yogurt
1 cup (150g) frozen peas
1 cup (150g) frozen corn
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
1 bay leaf
1 teaspoon sea salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika

For the Phyllo Topping:

6 sheets phyllo dough, thawed according to package directions
2 tablespoons olive oil or melted coconut oil
1/2 teaspoon dried thyme
Pinch of sea salt

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly. You don’t need anything fancy, but these essentials will make your cooking experience much more enjoyable.

Here’s what I recommend having on hand:

Large skillet or sauté pan (12-inch works perfectly)
9×13 inch baking dish or deep 10-inch pie dish
Wooden spoon for stirring
Sharp knife and cutting board
Measuring cups and spoons
Whisk
Pastry brush for applying oil to phyllo
Kitchen scissors for trimming phyllo sheets
Mixing bowls in various sizes

Recommended Products for This Recipe

I’ve made this recipe countless times, and these specific products have genuinely improved my results. These aren’t just random recommendations but tools and ingredients I actually use in my own kitchen.

1. Le Creuset Enameled Cast Iron Baking Dish

This baking dish distributes heat so evenly that your pot pie cooks perfectly without any burnt edges or cold spots in the center. The enameled interior makes cleanup incredibly easy, even with baked-on filling. I’ve had mine for over five years, and it still looks brand new.

Get it on Amazon

2. Organic Valley Greek Yogurt

The quality of Greek yogurt makes a noticeable difference in the creaminess of your filling. This brand has the perfect thick consistency and tangy flavor that balances the richness of the dish. I’ve tried many brands, and this one consistently delivers the best texture without any graininess.

Get it on Amazon

3. Athens Foods Phyllo Dough

Working with phyllo can be tricky, but this brand thaws evenly and handles beautifully without tearing. The sheets are the perfect thickness for achieving that golden, crispy topping. I always keep a box in my freezer for last-minute pot pie cravings.

Get it on Amazon

4. Lodge Pre-Seasoned Cast Iron Skillet

If you’re searing your chicken before adding it to the filling (which I highly recommend for extra flavor), this skillet is perfect. It maintains consistent heat and creates beautiful browning on the chicken. Plus, it transitions seamlessly from stovetop to oven if needed.

Get it on Amazon

This pairs beautifully with my healthy mashed potatoes for a complete comfort food feast.

Step-by-Step Instructions: How to Make Healthy Chicken Pot Pie

I’ve broken down every step to make this as foolproof as possible. Take your time with the prep work, and the actual cooking will be a breeze.

1. Prepare Your Ingredients

Remove the phyllo dough from the freezer and let it thaw in the refrigerator overnight, or at room temperature for about 2 hours before you plan to assemble the pot pie
Pat the chicken breasts completely dry with paper towels, then cut them into uniform 1-inch cubes (this ensures even cooking)
Dice all your vegetables into similar-sized pieces (about 1/2-inch) so they cook at the same rate
Mince the garlic and set aside separately, as it cooks faster than the other aromatics
Measure out all your spices and liquids so everything is ready when you need it
Preheat your oven to 375°F (190°C) and position the rack in the center

2. Cook the Chicken

Heat 1 tablespoon of olive oil in your large skillet over medium-high heat until it shimmers (about 2 minutes)
Season the chicken cubes generously with salt and pepper on all sides
Add the chicken to the hot skillet in a single layer, making sure not to overcrowd the pan (work in batches if necessary)
Cook without stirring for 3-4 minutes until the bottom develops a golden-brown crust
Flip the pieces and cook for another 3-4 minutes until the chicken is just cooked through (it will cook more in the oven, so don’t overcook it now)
Transfer the cooked chicken to a plate and set aside

3. Sauté the Vegetables

Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet (don’t wipe it out as the browned bits add flavor)
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and soft
Stir in the carrots and celery, cooking for 5-6 minutes until they begin to soften but still have a slight crunch
Add the sliced mushrooms and cook for another 4-5 minutes until they release their moisture and start to brown
Push the vegetables to the sides of the pan, creating a well in the center, and add the minced garlic
Cook the garlic for 30-60 seconds until fragrant but not browned, stirring constantly to prevent burning

4. Make the Creamy Sauce

Sprinkle the whole wheat flour evenly over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste
Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming
Add the milk and continue stirring until the mixture starts to thicken (about 2-3 minutes)
Reduce heat to low and add the fresh thyme, rosemary, bay leaf, salt, pepper, and smoked paprika
Stir in the frozen peas and corn (no need to thaw them first)
Remove the skillet from heat and let it cool for 3-4 minutes
Remove the bay leaf and discard it
Stir in the Greek yogurt until fully incorporated (do this off the heat to prevent the yogurt from curdling)
Fold in the cooked chicken pieces until everything is evenly combined
Taste and adjust seasoning as needed (I usually add an extra pinch of salt at this point)

5. Assemble the Pot Pie

Lightly spray or brush your baking dish with olive oil to prevent sticking
Pour the chicken and vegetable filling into the prepared baking dish, spreading it into an even layer
Use a spatula to smooth the top so the phyllo will sit flat
Carefully unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out while you work
Take one sheet of phyllo and lay it over the filling, allowing the edges to hang over the sides of the dish
Lightly brush the phyllo sheet with olive oil using your pastry brush
Layer another sheet on top, positioning it at a slightly different angle to create even coverage
Brush with oil again, and repeat this process until you’ve used all 6 sheets
Use kitchen scissors to trim the overhanging edges, leaving about 1 inch around the perimeter
Tuck the edges down into the sides of the dish or fold them over to create a rustic border
Sprinkle the top with dried thyme and a small pinch of sea salt
Use a sharp knife to cut 4-5 small slits in the top to allow steam to escape during baking

6. Bake to Golden Perfection

Place the assembled pot pie on the center rack of your preheated 375°F (190°C) oven
Bake for 30-35 minutes until the phyllo is deeply golden brown and crispy
Watch the edges during the last 10 minutes, and if they’re browning too quickly, tent them loosely with aluminum foil
The filling should be bubbling around the edges when the pot pie is done
Remove from the oven and let it rest for 10 minutes before serving (this allows the filling to thicken and makes it easier to portion)

Read Also: Healthy Chicken Parmesan Recipe

Tips for The Best Healthy Chicken Pot Pie

After making this recipe dozens of times, I’ve learned some tricks that take it from good to absolutely incredible. These small details make a real difference in the final result.

Here are my top tips:

Don’t skip searing the chicken: Browning the chicken first adds a depth of flavor that you simply can’t get from poaching. The caramelization creates savory notes that elevate the entire dish.
Use fresh herbs when possible: While dried herbs work in a pinch, fresh thyme and rosemary make the filling taste restaurant-quality. The aromatic oils are more pronounced and fragrant.
Let the phyllo thaw properly: Rushing this step leads to brittle, cracked sheets that are impossible to work with. Plan ahead and thaw overnight in the fridge for best results.
Work quickly with phyllo: Once uncovered, phyllo dries out fast. Keep unused sheets covered with a damp towel, and work with one sheet at a time.
Don’t overload the filling: Too much liquid makes the phyllo soggy. The sauce should be thick enough to coat the back of a spoon before you add it to the baking dish.
Season in layers: I season the chicken, then the vegetables, and finally taste the finished filling. This builds complex flavor throughout the dish.
Use low-sodium broth: This gives you control over the salt level. You can always add more salt, but you can’t take it away.
Cool slightly before adding yogurt: Adding yogurt to a hot mixture can cause it to separate and become grainy. Let the filling cool for a few minutes first.
Brush phyllo generously but not excessively: Each sheet needs enough oil to crisp up, but too much makes it greasy. A light, even coating is perfect.
Make it ahead: The filling can be made 1-2 days in advance and refrigerated. Just add 5-10 minutes to the baking time if assembling with cold filling.
Customize the vegetables: Feel free to swap in green beans, broccoli, or sweet potato. Just ensure they’re cut small and pre-cooked if they’re dense vegetables.

You might also enjoy: Pork Tenderloin with Roasted Root Vegetables Recipe

Serving Suggestions

This hearty pot pie is a complete meal on its own, but I love pairing it with lighter sides that complement rather than compete with the rich filling. The key is balancing the comfort food vibes with fresh, bright flavors.

Here are my favorite ways to serve it:

Side Dishes:

A crisp green salad with lemon vinaigrette cuts through the richness perfectly. I often make my Chickpea Salad for extra protein and fiber.
Roasted Brussels Sprouts with Bacon adds a smoky, caramelized element that everyone loves.
Simple steamed green beans or asparagus with a squeeze of lemon keep things light and healthy.
Healthy Coleslaw provides a cool, crunchy contrast to the warm, creamy filling.

Bread Options:

Healthy Cornbread is perfect for soaking up any extra sauce.
A crusty whole grain baguette lets you savor every last bit of the creamy filling.
Homemade Biscuits turn this into an extra special comfort meal.

For Special Occasions:

Start with a light soup course like my Carrot Ginger Soup.
End with a fruit-based dessert like Poached Pears to keep the meal feeling balanced.

This also works wonderfully for meal prep. I divide it into individual portions and pack with my Grilled Vegetable Skewers for balanced lunches.

Variations of Healthy Chicken Pot Pie

One of the things I love most about this recipe is how adaptable it is. I’ve played with countless variations over the years, and each one brings something special to the table.

Here are my favorite ways to customize it:

Turkey Pot Pie: Swap chicken for leftover roasted turkey (perfect for Thanksgiving leftovers). The flavor is slightly richer and the meat is often more tender.
Seafood Version: Use a mixture of shrimp, scallops, and white fish for a luxurious twist. Reduce cooking time for the seafood to avoid overcooking.
Vegan Adaptation: Replace chicken with chickpeas or cubed firm tofu, use plant-based yogurt and milk, and swap in vegetable broth. Add nutritional yeast for a savory, cheesy flavor.
Extra Veggie-Packed: Add diced zucchini, bell peppers, or butternut squash. Just ensure dense vegetables are pre-cooked slightly.
Herb Variations: Try tarragon and parsley for a French-inspired version, or sage and oregano for Italian flavors.
Spicy Kick: Add 1/2 teaspoon cayenne pepper or a diced jalapeño to the filling for heat lovers.
Cheese Addition: Stir in 1/2 cup of shredded sharp cheddar or Gruyère for extra richness (adds about 40 calories per serving).
Sweet Potato Topping: Skip the phyllo and top with mashed sweet potato for a shepherd’s pie hybrid. It’s naturally sweet and pairs beautifully with the savory filling.
Individual Portions: Divide filling among ramekins and top each with a smaller piece of phyllo. Perfect for portion control and dinner parties.
Biscuit Topping: Use whole wheat biscuit dough instead of phyllo for a more traditional pot pie feel.
Gluten-Free Version: Use gluten-free flour blend in the filling and gluten-free puff pastry or a mashed potato topping instead of phyllo.

Another favorite: Baked Chicken Meatballs with Spaghetti Squash Recipe

Storage and Reheating

Proper storage is key to maintaining the texture and flavor of this pot pie. I’ve learned through trial and error exactly how to keep it tasting fresh days after baking.

Follow these guidelines for the best results:

Refrigerator Storage:

Let the pot pie cool completely to room temperature before storing (about 1-2 hours).
Cover tightly with aluminum foil or transfer to an airtight container.
Store in the refrigerator for up to 4 days.
The phyllo will soften in the fridge, but it can be re-crisped in the oven.

Freezer Storage:

Cool completely, then wrap the entire dish tightly in plastic wrap followed by aluminum foil, or freeze individual portions in freezer-safe containers.
Label with the date and contents.
Freeze for up to 3 months for best quality.
Thaw overnight in the refrigerator before reheating for even cooking.

Reheating Instructions:

From refrigerated: Cover loosely with foil and reheat at 350°F (175°C) for 20-25 minutes until heated through. Remove foil for the last 5 minutes to re-crisp the phyllo.
From frozen: Thaw overnight, then follow the refrigerated reheating instructions. Alternatively, cover and bake from frozen at 350°F (175°C) for 60-75 minutes.
Individual portions: Microwave on medium power for 2-3 minutes, though the phyllo won’t be as crispy. For best results, use the oven or toaster oven.
Pro tip: I prefer reheating in the oven rather than the microwave to maintain that crispy phyllo topping.

Meal Prep Tips:

Prepare the filling up to 2 days ahead and refrigerate. Add the phyllo topping just before baking for the freshest results.
Freeze the assembled, unbaked pot pie for up to 2 months. Bake from frozen, adding 15-20 minutes to the cooking time.

This makes a wonderful addition to our collection of easy healthy dinner recipes for family meals.

Nutritional Facts

Understanding what’s in your food helps you make informed choices. I’ve calculated these values based on a standard serving size of 1/6 of the recipe.

Per Serving (approximately):

Calories: 320
Total Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
Cholesterol: 75mg
Sodium: 580mg
Total Carbohydrates: 28g
- Dietary Fiber: 5g
- Sugars: 6g
Protein: 28g
Vitamin A: 85% DV
Vitamin C: 25% DV
Calcium: 12% DV
Iron: 15% DV
Potassium: 680mg

What Makes This Healthy:

This pot pie delivers an impressive nutritional profile compared to traditional versions that can pack 600-800 calories per serving. By using Greek yogurt instead of heavy cream, we’ve cut the fat content by more than half while actually increasing the protein.

The whole wheat flour adds fiber and nutrients that refined flour lacks. Loading up on colorful vegetables means you’re getting vitamins A and C, potassium, and antioxidants.

The phyllo dough topping contains a fraction of the calories and fat found in traditional pie crust. This smart swap alone saves about 150-200 calories per serving.

Health Benefits of Key Ingredients

I’m passionate about cooking with ingredients that not only taste good but actually nourish your body. Every component of this pot pie was chosen with both flavor and nutrition in mind.

Here’s why these ingredients are so beneficial:

Chicken Breast:

Lean chicken breast is one of the best sources of high-quality protein, providing all essential amino acids your body needs for muscle maintenance and repair. It’s also rich in B vitamins, particularly niacin and B6, which support energy metabolism and brain function. The selenium in chicken supports thyroid health and immune function.

Greek Yogurt:

This is my secret weapon for creating creamy sauces without the guilt. Greek yogurt contains probiotics that support gut health and digestion. It’s packed with protein and calcium for bone health. The live cultures may help boost immunity and improve nutrient absorption.

Carrots:

These bright orange vegetables are loaded with beta-carotene, which your body converts to vitamin A for eye health and immune function. They’re also high in fiber for digestive health and contain antioxidants that may reduce inflammation. The natural sweetness adds depth to the filling without added sugar.

Mushrooms:

Often overlooked, mushrooms are one of the few food sources of vitamin D, which is essential for bone health and mood regulation. They contain B vitamins and minerals like selenium and copper. The umami flavor they provide adds a savory depth that makes healthy food taste indulgent.

Peas and Corn:

These colorful vegetables provide fiber, vitamins, and minerals while adding natural sweetness and satisfying texture. Peas are particularly high in plant-based protein and vitamin K for blood and bone health. Corn contains lutein and zeaxanthin, antioxidants that support eye health.

Olive Oil:

Rich in heart-healthy monounsaturated fats and antioxidants, olive oil supports cardiovascular health and may reduce inflammation. It helps your body absorb the fat-soluble vitamins (A, D, E, and K) from the vegetables.

Whole Wheat Flour:

Unlike refined flour, whole wheat retains the bran and germ, providing fiber, B vitamins, iron, and magnesium. The fiber helps regulate blood sugar levels and keeps you feeling full longer.

Fresh Herbs:

Thyme and rosemary aren’t just flavorful additions. They contain powerful antioxidants and anti-inflammatory compounds. Thyme has been traditionally used to support respiratory health, while rosemary may improve memory and concentration.

FAQs About Healthy Chicken Pot Pie

Over the years, I’ve gotten tons of questions about this recipe. Here are the most common ones with detailed answers.

1. Can I use rotisserie chicken to save time?

Absolutely! This is one of my favorite shortcuts for busy weeknights. Use 3-4 cups of shredded rotisserie chicken meat and skip the chicken-cooking step entirely. Just fold the pre-cooked chicken into the finished sauce along with the frozen vegetables. Keep in mind that rotisserie chicken is often more seasoned, so taste your filling before adding all the salt called for in the recipe. I usually reduce the salt by about half when using rotisserie chicken.

2. What can I substitute for phyllo dough?

You have several great options depending on your preference. A whole wheat pie crust works beautifully but adds more calories. Puff pastry (even the regular kind) is still lighter than traditional pie crust and creates a flaky, impressive top. For a lower-carb option, try a mashed cauliflower or sweet potato topping. Some people even use crushed whole grain crackers mixed with a little melted butter for a simple, crunchy topping.

3. How do I prevent the phyllo from getting soggy?

The key is ensuring your filling isn’t too watery before assembling. After removing from heat, if the filling looks thin, return it to the stove and simmer for a few extra minutes to reduce the liquid. Let the filling cool for 10-15 minutes before adding the phyllo, which allows it to thicken further. Always brush each phyllo layer with oil, as this creates a moisture barrier. Finally, cut those steam vents in the top before baking so excess moisture can escape.

4. Can I make this dairy-free?

Yes, with a few simple swaps. Use unsweetened almond or oat milk in place of regular milk. Replace the Greek yogurt with coconut cream or a thick, unsweetened dairy-free yogurt (I like cashew-based varieties). Make sure to choose a brand with live cultures for the best texture. The flavor will be slightly different but still delicious. I’ve made this version for lactose-intolerant friends, and they’ve all loved it.

5. Why is my filling too runny?

This usually happens when the flour wasn’t cooked long enough before adding the liquids, or when too much liquid was added. Make sure to cook the flour with the vegetables for a full 1-2 minutes to activate its thickening power. Use a whisk when adding liquids to prevent lumps and ensure even distribution. If your filling is too thin, simmer it uncovered for 5-10 minutes longer to evaporate excess moisture. Remember that the filling will thicken as it cools and again as it bakes.

Final Thoughts

Creating a healthier version of chicken pot pie has been one of my proudest kitchen achievements. This recipe proves that comfort food doesn’t have to be a guilty pleasure.

I hope you love this Healthy Chicken Pot Pie as much as my family does. Make it your own by trying different vegetables, herbs, or toppings. The beauty of this dish is its flexibility.

I’d love to hear how it turns out for you! Drop a comment below with your variations or any questions. And if you’re feeding this to picky eaters who claim they don’t like “healthy food,” I dare you to tell them after they’ve finished their second helping.

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Healthy Chicken Pot Pie Recipe

Why You’ll Love This Healthy Chicken Pot Pie Recipe

Ingredients

Kitchen Equipment Needed

Recommended Products for This Recipe