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This Healthy Chicken Pot Pie recipe is perfect for repurposing leftovers.It’s a great option for make-ahead meals and definitely delivers as one of the best types of comfort food.
Homemade pot pies are a great meal prep food. You can make a big batch of them on the weekend, save a few in the fridge, and freeze the rest for future meals.
FAQs
Are Chicken Pot Pies Healthy?
The majority of chicken pot pies on the market are not very healthy. They are packed full of unhealthy fats, sugars, and preservatives. If you want a healthy pot pie, you’ll have to look in health food stores or make them at home.
Is Chicken Pot Pie Junk Food?
In most cases, yes. Again, unless you purposely purchase a healthy one with good ingredients or make it from scratch at home, you probably aren’t going to find anything that would qualify as healthy.
How To Thicken Chicken Pot Pie Filling
In most cases, you will want to add some starch. You first need to create a slurry using cold water and starch, then add that to your hot pot of pot pie filling and stir or whisk quickly to incorporate it into the filling.
What Dishes Should I Use For Pot Pie?
You can make small, individual pot pies like I did using smaller ramekins or a pie dish, a casserole dish, or anything more on the shallow side. Look for a dish that is somewhere between 2 and 4 inches tall.
Recipe Variations For Healthy Chicken Pot Pie
- Use turkey instead of chicken (This is great for leftover turkey after Thanksgiving!)
- Add chopped or thinly sliced celery.
- Add some chopped onions.
- Stir in some spinach or kale for extra nutrition.
- Add some finely chopped potatoes for extra thickness.
- Add thyme for flavoring.
- Play around with the veggies you use. You can put any vegetables into chicken pot pie filling.
- Use egg instead of milk for washing the crust before baking.
- Add in some butter to the filling to make things a little richer.
About The Ingredients
Boneless, skinless chicken breasts – You can also use chicken thighs if you prefer. Rotisserie chicken is a great option if you don’t want to cook your own.
Frozen peas and carrots – Purchase this combination from your local freezer aisle.
Cream of mushroom soup– I make this myself, ahead of time. See the link below.
Cornstarch– Or arrowroot powder
Pie crust– 2 crusts – see link below.
Milk – This is used as a wash over the crust.
How To Make Healthy Chicken Pot Pie
Preheat oven to 350℉
Note: roll your pie crust flat and cut it just slightly bigger than the dish(s) you will bake your pot pies in.
If your chicken is not pre-cooked, then slice it into small, bite-sized pieces and cook in a pan with 1 tbsp of olive oil, 1 teaspoon garlic powder, 1 teaspoon black pepper, and ½ teaspoon salt. If your chicken is already cooked, simply chop it into small pieces and put it in a large mixing bowl.
If you don’t already have some pot pie-worthy veggies, steam some. Then add them to the big bowl with the chicken.
Stir in your mushroom soup and cornstarch. Mix everything together really well.
Cut the pie crust using a bowl or cup that is just slightly bigger than the bowls you will be baking the pot pies in.
Fill your baking bowls and top with pie crust, being sure to press your pie crust down around the edges of the bowls a bit. This will keep everything in as the mixture starts to bubble.
Place your pot pies on a cookie sheet and brush the tops of the pot pies using that ¼ cup of milk. You may not need it all. It’s easiest to do with a basting brush, but you can also use a paper towel.
Place cookie sheet with pot pies in the oven.
Bake for approximately 45 minutes or until the mixture inside is well warmed and the pie crust is golden brown.
These will most likely be very hot. So allow for some cooling time before serving.
Storage
These will keep in the fridge for up to three days. Wrap them well with plastic wrap to keep them fresh in the fridge.
Freezing Healthy Chicken Pot Pie
Wrap them well and place them in the freezer for up to 5 months.
Reheating
These can be reheated in a microwave or in the oven.
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Recipes Used
- Cream of mushroom soup
- Pie crust
More Healthy Casserole Recipes
- No Noodle Tuna Casserole Recipe
- Barbecue Chicken Casserole Recipe
Healthy Chicken Pot Pie Recipe Card
Healthy Chicken Pot Pie
While this will take a good long while to make from scratch, make the mushroom soup ahead of time and store in the freezer until you are ready to make these. Using frozen veggies makes the job a lot easier. Just remember the thaw the soup completely before you make the pot pies.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Calories: 2717kcal
Ingredients
- 2½ lb. boneless, skinless chicken breasts
- 1 lb. frozen peas
- 1 lb. frozen carrots (fresh works too – sliced and chopped)
- 5 cups cream of mushroom soup (see link above)
- 2 tbsp. cornstarch (or tapioca starch)
- 1 batch pie crust (2 crusts – see link above)
- ¼ cup milk
US Customary – Metric
Instructions
Preheat oven to 350℉
Note: roll your pie crust flat and cut it just slightly bigger than the dish(s) you will bake your pot pies in.
If your chicken is not pre-cooked, then slice it into small, bite-sized pieces and cook in a pan with 1 tbsp. of olive oil, 1 teaspoon garlic powder, 1 teaspoon black pepper, and ½ teaspoon salt. If your chicken is already cooked, simply chop it into small pieces and put it in a large mixing bowl.
If you don't already have some pot pie-worthy veggies, steam some. Then add them to the big bowl with the chicken.
Stir in your mushroom soup and cornstarch. Mix everything together really well.
Cut the pie crust using a bowl or cup that is just slightly bigger than the bowls you will be baking the pot pies in.
Fill your baking bowls and top with pie crust, being sure to press your pie crust down around the edges of the bowls a bit. This will keep everything in as the mixture starts to bubble.
Place your pot pies on a cookie sheet and brush the tops of the pot pies using that ¼ cup of milk. You may not need it all. It's easiest to do with a basting brush, but you can also use a paper towel.
Place cookie sheet with pot pies in the oven.
Bake for approximately 45 minutes or until the mixture inside is well warmed and the pie crust is nicely browned.
These will most likely be very hot. So allow for some cooling time before serving.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Divide the data by the number of pies you make.
Nutrition
Serving: 1entire recipes | Calories: 2717kcal | Carbohydrates: 192g | Protein: 330g | Fat: 65g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 796mg | Sodium: 10613mg | Potassium: 8434mg | Fiber: 41g | Sugar: 50g | Vitamin A: 79686IU | Vitamin C: 222mg | Calcium: 446mg | Iron: 21mg
Recipe from the Gracious Pantry archives, originally posted 9/16/10.
