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Healthy Chicken Pot Pie Recipe

Healthy Chicken Pot Pie

Wholesome Cove
This Healthy Chicken Pot Pie delivers all the creamy, golden comfort of the classic dish without the heavy cream, buttery double crust, or canned soups. A rich, herb-seasoned filling of tender shredded chicken breast, carrots, celery, peas, and onion is thickened with whole wheat flour and a blend of low-sodium chicken broth and low-fat milk, then topped with a single flaky whole wheat crust and baked until deeply golden. It clocks in at around 380 calories per serving while still tasting every bit as indulgent as the version you grew up loving.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 380 kcal

Equipment

  • 9-inch deep-dish pie dish - Ceramic or glass recommended for even baking
  • Large oven-safe skillet or heavy-bottomed saucepan - For building the filling
  • Mixing bowl - Large, for making the crust dough
  • Pastry cutter or food processor - For cutting butter into flour
  • Rolling Pin - For rolling out the pie crust
  • Chef's knife - For dicing vegetables
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Whisk - For smoothing out the filling sauce
  • Pastry brush - For applying egg wash to the crust
  • Baking sheet - To place under the pie dish in the oven to catch drips
  • Aluminum foil or pie crust shield - (optional) To prevent crust edges from over-browning
  • Plastic wrap - For wrapping and chilling the dough

Ingredients
  

For the Whole Wheat Crust

  • 1 1/4 cups whole wheat flour - 160g
  • 1/2 tsp salt - for the crust
  • 1/2 cup cold unsalted butter - 115g, cut into small cubes
  • 3-4 tbsp ice water - 45-60ml, added one tablespoon at a time

For the Filling

  • 2 tbsp olive oil - 30ml
  • 1 medium yellow onion - about 1 cup or 150g, diced
  • 3 medium carrots - about 1 cup or 130g, peeled and diced
  • 3 stalks celery - about 1 cup or 110g, sliced
  • 3 cloves garlic - minced
  • 1/3 cup whole wheat flour - 42g, for thickening the sauce
  • 2 cups low-sodium chicken broth - 480ml
  • 1 cup low-fat milk - 240ml, 2% works great
  • 3 cups cooked chicken breast - 420g, shredded or diced; rotisserie chicken works great
  • 1 cup frozen peas - 130g, no need to thaw
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp garlic powder
  • salt - to taste
  • black pepper - to taste

For the Egg Wash

  • 1 large egg - beaten
  • 1 tbsp low-fat milk - 15ml

Instructions
 

  • In a large bowl, whisk together 1 1/4 cups whole wheat flour and 1/2 tsp salt. Cut in the cold butter cubes using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
    Add ice water one tablespoon at a time, stirring gently, until the dough just holds together when pressed. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
  • Preheat your oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pie dish with olive oil or nonstick spray and set it on a baking sheet.
  • Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened, then add the carrots and celery and cook another 4-5 minutes.
    Push the vegetables aside, add the minced garlic and cook for 30-60 seconds, then stir it in along with the thyme, rosemary, garlic powder, salt, and pepper.
  • Sprinkle the 1/3 cup whole wheat flour over the vegetables and stir constantly for 2 full minutes to cook out the raw flour taste. Slowly pour in the chicken broth and then the milk, stirring constantly to prevent lumps.
    Increase heat to medium-high and simmer for 4-6 minutes, stirring frequently, until the sauce thickens to a creamy gravy consistency that coats the back of a spoon. Taste and adjust seasoning.
  • Reduce heat to low and stir in the shredded chicken breast and frozen peas until evenly distributed. Taste the filling one final time and adjust salt and pepper as needed, then remove from heat and let cool slightly.
  • Place the chilled dough on a lightly floured surface or between two sheets of parchment paper. Roll from the center outward, rotating the dough a quarter turn each time, until it is about 1/8-inch (3mm) thick and 1-2 inches larger than your pie dish all around.
  • Pour the filling into the prepared pie dish and spread evenly. Carefully drape the rolled crust over the top, press the edges to seal, fold under and crimp. Whisk together the egg and 1 tbsp milk, then brush evenly over the crust.
    Cut 4-5 small slits in the center of the crust to allow steam to escape during baking.
  • Bake at 400°F (200°C) for 30-35 minutes until the crust is deeply golden and the filling is bubbling through the vents. If the crust edges brown too quickly, cover them loosely with foil.
    Remove from the oven and let rest for at least 10 minutes before slicing and serving, so the filling sets properly.

Notes

  • Cold butter is key: Always use cold butter for the crust — warm butter melts into the flour before baking and eliminates flakiness. If your kitchen is warm, pop the butter cubes in the freezer for 10 minutes before using.
  • Don't overwork the dough: Mix the crust only until it barely holds together. Overworking develops gluten and results in a tough, chewy crust instead of a tender, flaky one.
  • Rotisserie chicken shortcut: Use store-bought shredded rotisserie chicken to save significant prep time without sacrificing flavor. It's already seasoned and perfectly tender.
  • Cook the flour properly: Stir the flour with the vegetables for a full 2 minutes before adding the liquid. Skipping this step leaves a raw, starchy taste in the finished sauce.
  • Let the filling cool slightly: A very hot filling creates immediate steam from below, which can make the underside of the crust soggy. A 5-minute rest before topping makes a real difference.
  • Crust shield tip: If the edges of the crust begin to brown before the center is done, cover just the edges loosely with a strip of aluminum foil or a pie crust shield and continue baking.
  • Make-ahead option: Assemble the entire pot pie up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 extra minutes to the baking time if going in straight from the fridge.
  • Freezer instructions: Freeze the assembled (unbaked) pie for up to 3 months. Bake directly from frozen at 400°F (200°C) for 60-70 minutes, covering edges as needed. Alternatively, freeze the filling alone and prepare a fresh crust when ready to bake.
  • Dairy-free option: Replace the low-fat milk in both the filling and egg wash with unsweetened oat milk or canned full-fat coconut milk for a completely dairy-free version.
  • Store-bought crust shortcut: A refrigerated whole wheat pie crust works perfectly in this recipe and saves about 20 minutes of prep time. Look for one in the refrigerated section of your grocery store.

Nutrition

Serving: 1SliceCalories: 380kcalCarbohydrates: 32gProtein: 28gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 340mgPotassium: 480mgFiber: 4gSugar: 5gVitamin A: 55IUVitamin C: 12mgCalcium: 12mgIron: 14mg
Keyword chicken pot pie recipe, healthy chicken pot pie, healthy comfort food, lightened up pot pie, whole wheat pie crust
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