Clean Eating Chicken Pot Pies Recipe

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This clean eating chicken pot pie recipe is perfect for repurposing leftovers!

I have a secret to tell you.

I worked for Marie Callenders for several years. First as a waitress and then as a manager. This restaurant was well known for their pot pies. You can even still find these pot pies in most conventional grocery stores. But until I made the following recipe, I had NEVER had a pot pie before in my life.

Shocking? Well, I guess that’s debatable. But nobody around here could believe I had never had one. In fact, it became somewhat of a joke. So I finally gave in and made some.

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.

From scratch.

Now, unless you’ve made pot pies from scratch before, you probably have little comprehension of the impact that statement should make on you. You see, making pot pies from scratch can very easily take up a good chunk of your day. Making pot pies from scratch is not for sissies. Making pot pies from scratch is not for those who have back problems or knee problems or foot problems, simply because you will be on those feet for so many hours!

So now that I’ve probably talked you into NOT making them, let me show you a much easier way to make these deliciously clean pot pies.

You see, pot pies are essentially (in my mind) meant to be a “left-over” dish. In other words, you take a bunch of your left overs, toss them together with some Cream Of Mushroom Soup, top with some pie crust and pop them in the oven. Pot pies (in my mind) should NEVER be made from scratch.

So the next time you make chicken or turkey, make some extra, chop it up and stick it in the freezer. The next time you make some quiche, double the crust recipe and freeze the dough (roll it out and place it in a pie tin first. It’ll save you a lot of work if it’s already rolled out).

Then, all you have to do is steam some veggies, mix everything together and pop it in the oven. At that point, a tedious recipe becomes very, very easy and quick to make. Perfect for a cool fall evening or chilly winter night around the fire place.

I repeat, if you value your back, knees and feet, DO NOT attempt to make this from scratch. Trust me. My feet are still aching!




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Clean Eating Chicken Pot Pies Recipe

Clean Eating 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: Casserole, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Author: The Gracious Pantry


  • 2.5 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


  • Preheat oven to 350 degrees F.
  • Note: roll your pie crust flat and cut 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 1/2 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 1/4 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.


Please note that the nutrition data is not available for this recipe and will depend on your final yield (the size you make your pies).
Recipe from the Gracious Pantry archives, originally posted 9/16/10.

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  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. The Gracious Pantry says:

      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?

    1. The Gracious Pantry says:

      Di – So sorry! All fixed.

  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. The Gracious Pantry says:

      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. The Gracious Pantry says:

      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. The Gracious Pantry says:

      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. The Gracious Pantry says:

      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. The Gracious Pantry says:

      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?

    1. The Gracious Pantry says:

      Not sure what you mean…

  14. Catherine says:

    LOL I am making four large chicken pot pies from scratch and I tell 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. The Gracious Pantry says:

      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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