The Best  Chicken Pot Pie You’ll Ever Make!

Nothing says comfort food quite like a warm, savory chicken pot pie. This lighter version keeps all the creamy, hearty flavors while using smart ingredient swaps to make it a healthier, well-balanced meal. Perfect for a cozy family dinner or meal prep for the week!

Why You’ll Love This Recipe

Creamy & Satisfying: All the comfort of a traditional pot pie but with better-for-you ingredients.
Lighter & Balanced: Uses lean protein, whole-grain crust options, and reduced-fat dairy.
Easy & Quick: A simple, no-fuss version that’s great for busy weeknights.
Perfect for Meal Prep: Make ahead and reheat for a wholesome meal anytime.

Ingredients

For the Filling:

• 1 teaspoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups cooked, shredded chicken breast
• 1 cup frozen peas
• 1 cup low-sodium chicken broth
• 1 cup unsweetened almond milk or low-fat milk
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Crust:

• 1 sheet whole wheat puff pastry or phyllo dough
• 1 egg, beaten (for brushing)

Instructions

Prepare the Filling:

• Heat olive oil in a large pan over medium heat.
• Add the onion, carrots, and celery, cooking until softened (about 5 minutes).
• Stir in the garlic and cook for another minute.

Create the Creamy Base:

• Add the shredded chicken, peas, and broth.
• Pour in the almond milk and stir.
• Add the cornstarch mixture and continue stirring until the sauce thickens (about 3-4 minutes).
• Season with thyme, salt, and pepper.

Assemble the Pot Pie:

• Preheat oven to 375°F (190°C).
• Transfer the filling to a baking dish.
• Lay the whole wheat puff pastry or phyllo dough over the top, pressing down lightly.
• Brush with beaten egg for a golden finish.

Bake & Serve:

• Bake for 20-25 minutes, or until the crust is golden brown and crispy.
• Let cool slightly before serving.

Nutritional Information (Per Serving, Approximate)

• Calories: 320
• Carbs: 30g
• Protein: 28g
• Fat: 9g
• Fiber: 5g
• Sugar: 4g

Tips for a Healthier Version

• Use Whole Wheat Crust: Phyllo dough or whole wheat puff pastry reduces refined carbs.
• Opt for Lean Protein: Shredded chicken breast keeps it lower in fat.
• Swap Dairy: Use almond milk or low-fat milk for a creamy base with fewer calories.
• Boost the Veggies: Add mushrooms, bell peppers, or spinach for extra nutrients.

Why This Recipe Works

• Comforting & Filling: The perfect balance of creamy filling and crispy crust.
• Simple & Quick: A faster, easier take on a classic comfort dish.
• Great for Leftovers: Reheats well for meal prep or next-day meals.

This easy and light chicken pot pie brings all the delicious flavors of the classic dish without the heaviness. Whether for a cozy family dinner or meal prep, this recipe delivers comfort, nutrition, and satisfaction in every bite!