Healthy Chicken Pot Pie Recipe

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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.

And unclose view of one of these Clean Eating Chicken Pot Pies. It's been broken open with a fork so you can see the vegetables under the crust.

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

More Healthy Casserole Recipes

Healthy Chicken Pot Pie Recipe Card

Copyright Information For The Gracious Pantry
Clean Eating Chicken Pot Pies Recipe

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
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: 2717kcal
Author: Tiffany McCauley

Ingredients

  • 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

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.

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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27 Comments

  1. I love love love chicken pot pie and actually have made them from scratch. My most used recipe is a caloric and fat content nightmare, but it’s awesome. However, I am going to try yours, because Hubby and I both love CPPs, and this sounds way healthier! I love your blog!

    1. Thanks Leslie! Let me know how you like them!
      P.S. – You are a brave, brave woman, making them from scratch!

  2. You say to bake for 45 minutes, but I did not see a temperature. Did I miss it?

  3. Jessica (Fit and Clean) says:

    Your chicken pot pie looks absolutely amazing! When the weather gets a little colder here in GA…and I’m looking for that fall comfort food, that will be one of the first recipes I make! Thanks for sharing! 🙂

    1. Jessica – I hope you enjoy them! I know we sure did!

  4. Anna Johnston says:

    Another cool idea going on here 🙂 Not sure if these little babies go by another name down here in Oz, but I know we do them at our function centres in the bleak winter at times, but your idea of throwing in leftovers makes this a great idea for anytime.

    1. Anna – Thanks! I think you could probably throw just about anything into these. Get creative!

  5. Diane Haupt says:

    These look wonderful!!! I too have a fatty (but yummy!) from scratch version and have been looking for a cleaner replacement. Thank you! One quick question…. could these be assembled ahead of time and frozen?

    1. Diane – While I have not tried it, I don’t see any reason why you couldn’t freeze them. They should freeze pretty well.

  6. What about the pie crust…it’s not store bought is it?

  7. Thanks I found the recipe later after looking at your blog…this is all new to me! Love your blog it is very helpful! I have lupus and I have been slowly trying to eat more organic but the clean eating concept is very apealing thanks!

  8. Finally got around to making this today, and it was delicious! The kids were skeptical, and ended up eating only the chicken and crust! But I loved it, the perfect dish for a rainy fall day! Thanks!

    1. Gaby – That’s fabulous!! Thank you so much for trying my recipe!

  9. Stephanie says:

    What size bowls did you cook these in & how many does it make? I want to make this next week!! Thanks

    1. Stephanie – I used mostly ramekins that were 5 in in diameter and 2 1/2 inch deep. But I also used a few smaller ones. If you use only the large sized ramekins, I’d say you’ll probably end up with 5-6 of them.

  10. Anonymous says:

    Ann-Margaret – Fabulous!! I’m so happy you enjoyed them!

  11. Becky Pottinger says:

    The first time I made this, I used refrigerated pie crusts I had on hand, as well as canned mushroom soup. It was so yummy. This time I am making it with your clean eating crust and mushroom soup. Don’t have ramekins, so I make 3 full-sized pies, and freeze two. What a great make-ahead convenient-to-make dinner for next time!

    1. graciouspantry says:

      Becky – That’s wonderful!! I hope you enjoy it!

  12. graciouspantry says:

    Haha! Well, I’m glad it was worth it!! I haven’t made them since actually simply because I never think to save the ingredients and I don’t want to go through that whole, from-scratch process. But they sure are good….

  13. Which soup do you recommend?

  14. Catherine says:

    LOL I am making four large chicken pot pies from scratch and I tell you..you have a point about the work involved. I divided it up in four days time. The first day I cut up the veggies. The second day I boiled the chicken and threw the leftover veggie pieces to make the stock. The third day I mixed it all together, fried the veggies.and made the thick stew. Now it’s the forth day and I am making the crust. But I tell you,,,it only cost me $16.00 in ingredients and will feed me for a month of dinners. That’s if I eat it every night. Otherwise it will feed me two months of dinners.

    1. Catherine – Yes, it’s extremely time consuming to do it from scratch. But you’re right, they are definitely easy on the budget!

  15. Keith Forehand says:

    5 stars
    I really enjoyed the adventure of making this potpie from scratch, even though you warned us to use only leftovers. I roasted the chicken first, while that baked I made the mushroom soup. Then I used your crust recipe and then baked the potpie. I did however use leftover vegetables that gave my potpie filling a seasoned. I really appreciate using leftovers that my family will eat and having an option to make it as healthy as possible, with a great taste. Thanks for a great recipe option .

    1. Keith – I’m impressed! It’s a big job making them from scratch. But they sure are good! So happy you enjoyed them! 🙂

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