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Chicken

Healthy Chicken Pot Pie Recipe

4.5 from 2 votes
  • Chicken
  • Main Dishes
Prep Time 20 mins
Cook Time 1 hr 5 mins
Servings 6 Servings
Calories 494 kcal
Chicken Pot Pie Recipe
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With today’s chicken pot pie recipe, you can now make this delicious comfort food from scratch for National Great American Pot Pie Day (September 23) this year.

Our chicken pot pie consists of two golden, buttery crusts wrapping a creamy, savory filling of tender chicken and veggies. In this recipe, we’ll show you how to make pie crust yourself using only flour, butter, shortening, and water.

It’s a lot of work, but all of your efforts will be rewarded with a scrumptious meal. Before we start, let’s find out a little more about this classic American staple.

What Is a Chicken Pot Pie?

what is chicken pot pie

A “pot pie” is a type of meat pie that consists of flaky crusts and savory fillings. The main choice of protein for the dish can be beef, poultry, seafood, or vegan-friendly plant-based meat substitutes.

The preparation and cooking methods of a chicken pot pie vary depending on the preference and imagination of chefs. Culinary skills aside, chicken pot pie is indisputably one of the most popular comfort foods in the U.S and is considered one of the top must-try American staples.

If you’ve never had chicken pot pie before, don’t expect to be dazzled by an otherworldly gastronomic experience. Rather than that, each bite is like a warm, soothing hug for your stomach and soul, bringing you the feel of a cozy, traditional American family meal.

Is This Chicken Pot Pie Healthy?

Yes, today’s chicken pot pie recipe is healthy. Here’s why:

As always, boneless, skinless chicken breast is our favorite source of protein due to its versatility and low fat content. Let’s take a look at the nutrition facts in a 4-oz raw chicken breast:

  • Calories: 136
  • Total fat: 2.96 g
  • Saturated fat: 0.64 g
  • Protein: 25.4 g

Since it’s low in fat, the chicken breast is also relatively low in calories. Plus, thanks to its versatility, you can combine this lean cut with a reduced-calorie diet to lower your daily calorie intake.

In addition, eating skinless chicken breast may help lose weight.

With its high protein content, chicken breast is every fitness guru’s favorite as it helps build and maintain muscle. High-protein foods can also help you stay full longer, preventing you from munching on unhealthy snacks and consuming excess calories.

Is This Chicken Pot Pie Healthy

If you love similar healthy, low-fat chicken recipes, check out our baked chicken breast recipe. It’s just as simple, easy to make, and delicious.

Pie Crust for Chicken Pot Pie

Here are some popular pie crust options for chicken pot pie:

1. Biscuits

If you love biscuits and gravy, you’ll definitely want to try using biscuit dough to make the crust for your pot pie. When baked, it will puff up into a lovely, fluffy crust on top of your pie.

We recommend using biscuit dough as the top crust of a serving-sized pot pie as it may not work as a bottom crust.

2. Bisquick

We haven’t tried using Bisquick to make chicken pot pie, but we’ve heard so many praises for how easy it is to make. If you have tried it, please let us know how it went in the comment section below.

3. Homemade Pie Crust

Making the pie crust from scratch is quite laborious and time-consuming, but if you like a challenge, give it a try. We can guarantee your effort will pay off.

Chicken Pot Pie Filling

Here are the main ingredients of our chicken pot pie filling:

  • Boneless, skinless chicken breast: This is our favorite choice of protein. That being said, you can replace it with turkey if you have it available at home.
  • Chicken broth: As always, we recommend using unsalted broth to keep your sodium level to a minimum.
  • Aromatics: Carrots, onions, and celery make the “Holy Trinity” in today’s recipe. We also add garlic to enhance the savory flavor of the chicken broth.
  • Whole milk and heavy cream: We only use a small amount of milk and cream to add a touch of richness to the gravy.
  • Vegetables: We only add frozen peas to our chicken pot pie, but you can try other vegetables such as potatoes, sweet potatoes, or even broccoli.
  • Herbs: Our recipe only uses parsley, but thyme can be a great addition to elevate the flavor of the chicken.
Chicken Pot Pie Ingredients

How to Make Homemade Chicken Pot Pie

Here is a summary of our chicken pot pie recipe:

Make the pie dough

Combine the dry ingredients.

Combine the dry ingredients.

Add fats

Add fats.

Form the dough

Form the dough.

Divide and let the dough rest.

Divide and let the dough rest.

Make the filling

Sear the chicken

Sear the chicken.

Sauté the aromatics

Sauté the aromatics.

Make a roux

Make a roux.

Make the gravy

Make the gravy.

Assemble the pie

Roll the bottom crust

Roll the bottom crust.

Put the bottom crust into the baking dish

Put the bottom crust into the baking dish. Add the filling.

Roll the top crust.

Roll the top crust.

Put the top crust over the pie

Put the top crust over the pie.

Decorate the surface of the pie

Decorate the surface of the pie.

Bake the chicken pot pie

Bake the chicken pot pie.

Serve

Serve.

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What Else Goes Well In a Chicken Pot Pie Recipe?

Chicken Pot Pie filling

1. Potatoes

It is debatable whether potatoes should be included in a chicken pot pie, but they are a great addition.

2. Cream of Chicken Soup

Okay, we admit it: cream of chicken soup is super convenient and decently delicious for a store-bought product. If you’re using it for your pie filling, you just need to add it to the seared chicken and be done with it.

However, it is high in calories and sodium and loaded with fat, which is not very nutritious for your body. It’s safe to say that making the filling from scratch can steer you away from consuming all those excess calories and fat.

What to Serve With Chicken Pot Pie

Here are some suggestions on what to pair with your meal:

1. Mashed Potatoes

Chicken pot pie with mashed potatoes is one of the must-try American staples. Together, they create a hearty, wholesome meal that can satiate and pick you up instantly.

However, they may not be a very healthy combination as both dishes are quite rich in fat. It’s best to look for another, more nutritious side dish.

2. Shrimp Salad and Cucumber Water

Our shrimp salad is packed with lots of crunchy vegetables mixed in a tangy, vinaigrette dressing. This cold salad and its flavor profile may seem completely opposite to the warm, savory pot pie, but they pair perfectly.

The faint hint of sourness from the lemon juice freshens up your palate in every bite. It will make you feel like your palate is cleansed and ready to enjoy another tasteful bite of the creamy chicken pot pie.

In addition, we add a glass of refreshing cucumber water on the side for you to take a sip every now and then. It helps wash down all that richness from the chicken.

Here are the combined nutrition facts of today’s meal:

Recipes Course Calories Saturated fat Sodium
Chicken Pot Pie Main Dish 496 11.0 g 441 mg
Shrimp Salad Side Dish 235 2.0 g 241 mg
Cucumber Water Beverage 23 0.0 g 11 mg
Total 754 13.0 g 693 mg
Nutritional values in this table vary somewhat to those below due to different app calculations. Read more...
What to Serve With Chicken Pot Pie

If you want to include more chicken in your diet, check out our healthy chicken recipes have a bunch of ideas.

Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

4.5 from 2 votes
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This homemade chicken pot pie recipe may take some effort, but we guarantee you it is worthwhile. Your hard work will pay off with a delicious, comforting pie — what could be better?
Prep Time 20 mins
Cook Time 1 hr 5 mins
Inactive Time 2 hrs 45 mins
Total Time 4 hrs 10 mins
Course Main Course
Cuisine American
Servings 6 Servings
Calories 494kcal

Ingredients
 

  • 9.2 oz all-purpose flour divided into 1 3/4 cup and 1/3 cup (*)
  • 1 tsp salt divided (*)
  • 1 1/2 tsp baking powder *
  • 5 1/4 tbsp unsalted butter room temperature, divided into 4 ½ tbsp and ¾ tbsp (*)
  • 4 1/2 tbsp vegetable shortening
  • 1/3 cup cold water
  • 2 tbsp olive oil
  • 16 oz skinless boneless chicken breast cubed
  • 1/2 tsp black pepper
  • 6 oz yellow onions diced
  • 1 tbsp garlic minced
  • 3.6 oz carrots diced
  • 3.6 oz celery diced
  • 1 1/2 cups unsalted chicken broth
  • 3 tbsp whole milk
  • 2 tbsp heavy cream
  • 1/2 cup frozen peas
  • 1 1/2 tbsp chopped parsley optional
  • 1 medium egg beaten

Instructions
 

Make the pie dough

  • Combine the dry ingredients: In a big bowl, combine 1 3/4 cup all-purpose flour, 1/2 teaspoon salt, and 1 1/2 tsp baking powder.
    Combine the dry ingredients.
  • Add fats: Add 2.3 oz unsalted butter and 4 1/2 tbsp vegetable shortening to the flour mixture. Knead quickly to form large crumbs.
    Add fats
  • Form the dough: Add 1/3 cup cold water, one tablespoon at a time. Knead the water to combine it with the crumbs and form a large dough.
    Form the dough
  • Divide and let the dough rest: Turn the dough onto a clean work surface. Gather any crumbs and add them back to the dough. Divide into two. Flatten each dough ball into a round disk. Wrap in cling film and refrigerate for at least 2 hours.
    Divide and let the dough rest.
  • Optional: this pastry can also be made in a food processor following the same order.

Make the filling

  • Sear the chicken: Heat 2 tbsp olive oil in a deep, cast-iron skillet over medium heat. Add 16 oz cubed chicken breast, 1/4 tsp salt, and 1/4 tsp black pepper. Sear for 6 minutes or until golden brown on all sides, stirring occasionally. Transfer the seared chicken to a plate and set aside.
    Sear the chicken
  • Sauté the aromatics: Add 6 oz onions, 1 tbsp minced garlic, 3.6 oz carrots, 3.6 oz celery, and 3/4 tbsp unsalted butter to the same skillet. Stir and cook for 4 minutes or until translucent, stirring constantly. Return the chicken to the pan.
    Sauté the aromatics
  • Make a roux: Add 1/3 cup all-purpose flour. Mix well so that the flour coats the chicken evenly.
    Make a roux
  • Make the gravy: Add 1 1/2 cups unsalted chicken broth, 1/4 tsp salt, 1/4 tsp black pepper, 3 tbsp whole milk, 2 tbsp heavy cream, and 1/2 cup frozen peas. Stir and cook for another 5 minutes or until thickened. Turn off the heat and sprinkle with 1 1/2 tbsp chopped parsley.
    Make the gravy

Assemble the pie

  • Roll the bottom crust: Before you start, preheat the oven to 375°F. Then, take the first pie dough out of the fridge. Unwrap and put it on a clean, floured work surface. Apply flour onto your hands and rolling pin, and start to roll out the pastry into a flat pie crust about 1/8 inch thick.
    Roll the bottom crust
  • Put the bottom crust into the baking dish: Lay the bottom crust into a 9-inch pie dish. Scoop your chicken filling into the dish and set aside.
    Put the bottom crust into the baking dish
  • Roll the top crust: Take the second dough out of the fridge and roll it out in the same way to form the top crust.
    Roll the top crust.
  • Put the top crust over the pie: Cover the pie with the top crust. Trim the dough around the edges of the pan, leaving about 1 inch of dough overhanging. Fold the excess dough in and tuck it underneath. Crimp around the edges of the pie with your fingers and knuckle.
    Put the top crust over the pie
  • Decorate the surface of the pie: Brush the surface of the pie with a beaten egg. Make 4 indentations in the middle of the top crust with a knife for the steam to come out while baking.
    Decorate the surface of the pie
  • Bake the chicken pot pie: Bake for 45 minutes in the preheated oven.
    Bake the chicken pot pie
  • Serve: Once the timer rings, take the pie out of the oven. Let it cool for at least 45 minutes before you cut into it and serve.
    Serve

Video

Nutrition

Nutrition Facts
Chicken Pot Pie Recipe
Amount Per Serving (1 serving)
Calories 494 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 87mg29%
Sodium 430mg19%
Potassium 583mg17%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 4g4%
Protein 23g46%
Vitamin A 3203IU64%
Vitamin C 10mg12%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Homemade Chicken Pot Pie Recipe

FAQ

1. How Many Calories in This Recipe?

One serving of our chicken pot pie provides 491 calories.

It may not seem like enough energy to fuel your body, but don’t worry. You can pair the pot pie with our recommended side dish to have a wholesome and satisfying meal.

2. Can You Freeze Chicken Pot Pie?

Yes, you can.

If you’re making a large chicken pot pie like we are today, it’s best to allow it to cool. Divide the pie into serving portions before transferring the leftovers to freezer-safe containers.

We recommend leaving the pie in the fridge for a couple of hours so that the crust can firm up if you have the time. By doing so, it won’t crumble and fall apart as easily when you transfer the pie to the container.

If you plan to make a big batch of chicken pot pie to freeze, make several small pies in serving-sized ramekins. All you have to do is put them in Ziploc bags and into the fridge they go.

Frozen chicken pot pie can last up to a month.

When you want to eat it, defrost it in the microwave for about 5 minutes and reheat it on the highest setting for 2 to 3 minutes.

3. How Long Does It Last in the Fridge?

If you have leftovers, cover the baking dish with cling film and refrigerate them. Or, you can transfer the pie to an airtight container to save storage space.

Your homemade chicken pot pie should last up to a week in the fridge.

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Luna Regina

Luna Regina

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Luna is the founder and chief recipe developer of Healthy Recipes 101. Apart from cooking, she also loves reading, programming, exploring the outdoors, and collecting useless facts about everything.

Comments/ Reviews

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Chicken Pot Pie Recipe
Healthy Chicken Pot Pie Recipe
Recipe Rating




Comments

  1. Dan

    November 13, 2019 at 7:11 am

    How about using phyllo dough for a crust? Plain white tortilla?

    Reply
    • Luna Regina

      April 25, 2020 at 6:05 am

      Interesting. We would not recommend phyllo pastry, though, because they’re too thin. Using a tortilla sheet, on the other hand, will give a different result (which may or may not pair well with the creamy filling.) If you have the time, we suggest making the pie crust– it’s not that hard to make. Or you can buy premade pie shells to save some time.

      Reply
  2. Jimmy Lewis

    December 13, 2019 at 7:26 pm

    This sounds like a good recipe, but I don’t have the time to prepare it. I use frozen pie shells and canned mixed vegetables. I also use cream of chicken soup. Makes for a quick dinner.

    Reply
    • Luna Regina

      April 25, 2020 at 6:04 am

      Yes, this recipe does take a lot time to make. We suggest you give it a try on the weekend when you have the time. 🙂

      Reply
  3. YtheWait

    September 18, 2020 at 10:35 am

    Thank you for sharing. We will make this again and again!

    Reply
Lizzie Streit, MS, RDN, LD
Recipe developed by Luna Regina on May 3, 2020 Nutritionally reviewed by Lizzie Streit, MS, RDN, LD

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