The Best Healthy Chicken Pot Pie | Ambitious Kitchen (2024)

When I was getting ingredients at Trader Joe’s to make this recipe, the TJ’s cashier and I struck up conversation about how good a chicken pot pie sounded and how his mom used to make it for him as a kid. I explained that my plan was to lighten it up and make it dairy free with the almond milk & vegan butter I had in my cart. He smiled as he packed my groceries away so that they fit effortlessly into paper sacks. Immediately I looked down, and thanked him for doing that. He said, “You’re doing the healthy cooking for your family, it’s the least I can do for you. Most families don’t get that kind of food.”

Right there and then, I knew we both appreciated each other, even if it was only for a few minutes. It made my day better and got me thinking about how quickly we forget to recognize and appreciate one another, and most importantly ourselves.

Later that evening, I got to work on my healthy chicken pot pie. There was something special about doing what I loved. Something I could not take for granted. I knew needed to appreciate it more.

I acknowledged to myself that cooking was something I needed to slow down and take in with all my senses. Often I’m rushing to get a recipe done because of the daylight or because of a deadline; the only thing rushing does is take the creativity out of the craft.

Like painting is to an artist, cooking seems to light my soul on fire. And so I took a step back, a deep breath, and was determined to make this the best healthy chicken pot pie you’d ever have. I would take it slow, I would appreciate my craft and I would perfect the recipe.

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Healthy chicken pot pie for the soul

We’re taking the classic chicken pot pie recipes you know and love and adding a lightened up twist that is equally as delicious. In this recipe, we’re skipping the heavy cream, half-and-half, and loads of butter and instead using dairy free milk and reducing the butter. You can also use vegan butter if you’d like! More on this below.

Ingredients in this lightened up chicken pot pie

This healthy chicken pot pie comes together with protein packed chicken, tender vegetables, buttery gold potatoes, a lightened up, dairy free sauce, and plenty of fresh herbs and seasonings. Here’s everything you’ll need to make it:

For the crust: we’ll be using my famous pie crust with all purpose flour, salt, cold butter or vegan butter, an egg yolk, and a little milk of choice.
For the chicken: you’ll cook some cubed, boneless skinless chicken breast in olive oil, butter or vegan butter, salt and pepper.
For the veggies: we’re boiling the potatoes and carrots in milk and chicken broth before adding them to the filling. I also like to stir frozen peas into the sauce!
For the sauce: you’ll need onion, more butter or vegan butter, flour, chicken broth, and some of the liquid you cooked the potatoes in.
Herbs & spices: we’re just using some fresh thyme, salt and pepper throughout.

Bottom line: This chicken pot pie is simply glorious. (Tony even ate 3/4 of it in one night. Seriously, the man can eat!)

Easy ingredient swaps

You can easily make this healthy chicken pot pie your own with a few simple swaps or add-ins! Here’s what I can recommend:

Keep it dairy free: simply use vegan butter and your favorite non-dairy milk throughout the recipe. I typically use unsweetened almond milk.
Choose your veggies: customize with your fav veggies like spinach, cauliflower, broccoli, celery, and even mushrooms! Just be sure not to overfill the pot pie.
Pick your protein: you can easily use cooked, chopped up ham or turkey in place of the chicken, or even go vegetarian with a can of drained chickpeas.
Get a little cheesy: try my famousBlow Ya Mind Cheddar Broccoli Chicken Pot Pie for a delicious twist on this classic!

Can I use a different flour?

Unfortunately, no, I cannot recommend swapping the all purpose flour for another flour in this recipe. I have not tested the recipe using a gluten-free flour.

How to make the perfect healthy chicken pot pie

Make the crust dough. Start by making the dough for your chicken pot pie crush by hand or in a food processor. Be sure to refrigerate it until you’re ready to use it. I’ve included both easy methods in the full instructions!
Cook the chicken. Cook your chicken in a large pot with olive oil, salt & pepper, then set it aside.
Cook the veggies. In the same pot you’ll boil the carrots and potatoes in milk and chicken broth. Drain them while reserving the cooking liquid and set them aside.
Make the sauce. Cook down your onions in the same pot with butter, then whisk int eh flour and chicken broth. Stir in that potato liquid, veggies, cooked chicken, frozen peas, herbs and seasonings. Simmer it all together until it thickens.
Prep your pot pie. Add the filling to a greased skillet or pie dish, roll out your dough, then place it carefully on top of the filling. Seal the crust on top and cut a few slits to let the steam escape.
Bake & serve. Brush the crust with an egg wash, then bake it up until it’s golden and bubbly. Top with sea salt & extra thyme and enjoy!

Freezer-friendly homemade chicken pot pie

Good news: this healthy chicken pot pie is so easy to freeze for later! Here’s how to do it:

Cook & assemble: cook the filling and assemble the crust and full chicken pot pie completely.
Wrap it up: before brushing the pie with the egg wash, wrap the entire pie in tinfoil and place in the freezer for up to 2 months.
Defrost it: when ready to cook, defrost the pie in the fridge and then bake as directed.
Bake & enjoy: to bake from frozen, bake for 30 minutes with the foil on top. Remove the foil and bake for another 30-45 minutes or until golden brown on top.

As this chicken pot pie baked and bubbled in the oven, I set the table and remembered how important it is to do what sets your soul on fire. Because when you’re doing what you love, you have joy in your life and comfort in your heart. But above all, don’t forget to be kind and humble along the way.

Can I make it ahead of time?

Absolutely! Try prepping a few of the steps before you bake it. You can do the following and store everything in separate airtight containers before following the recipe:

Make the crust
Cook the chicken
Chop your veggies
Assemble the chicken pot pie completely, then store it covered in the fridge the day before baking. Then bake as directed!

Store it for later

Store any leftover healthy chicken pot pie in airtight containers in the refrigerator for up to 3-5 days. Feel free to reheat portions in the microwave or in the oven at 350 degrees until heated through.

More comfort food recipes to try

Pesto Mushroom Chicken Lasagna Roll Ups
The Best Healthy Turkey Lasagna You’ll Ever Eat
One Pan Lightened Up Hamburger Helper
Healthy Chicken Pot Pie Soup
Hot Honey Bangin’ Crunchy Cornflake Baked Chicken

Get all of my comfort food recipes here!

I hope this lightened up healthy chicken pot pie brings you the utmost joy and comfort. You deserve every bite of it. If you make this healthy chicken pot pie, be sure to tag #ambitiouskitchen on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! xo.

Lightened Up Chicken Pot Pie

4.98 from 37 votes

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Ingredients

For the crust:
1 cup all purpose flour
1/4 teaspoon salt
1/3 cup COLD vegan buttery stick (or regular unsalted butter if you are not dairy free)
1 egg yolk (not the full egg, just the yolk)
2-3 tablespoons unsweetened almond milk
For the filling:
1 tablespoon vegan butter (or regular butter or olive oil), divided
1 pound boneless skinless chicken breasts, cut into cubes
1 cup unsweetened almond milk
1 1/3 cup low sodium chicken broth
1 3/4 cups diced gold potatoes (about 3/4 pound)
2 large carrots, sliced
1/2 white onion, chopped
1/3 cup whole wheat pastry flour
1/2 cup low sodium chicken broth
1 cup frozen peas
3/4 teaspoon salt, plus more to taste
Freshly ground black pepper
1-2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
1 egg, for egg wash

Instructions

For the chicken pot pie crust: Place flour and salt in a bowl and whisk together. Dice butter and place into flour mixture. (It is important for the butter to be COLD so sometimes I dice it up then place in a bowl and stick in the freezer for a few minutes.) Use a pastry knife and cut butter into flour until it is edamame or pea sized. Using a large fork, add the egg yolk and 2 tablespoons of milk to the mixture and combine. Continue adding almond milk, a tablespoon at a time until dough comes together and is somewhat soft. You may not need to add all the milk; you want the dough to be smooth but neither overly wet nor dry. I find 3 tablespoons to be good most of the time.
If you want to make the dough in the food processor (easiest method), here is how: Add the flour and salt with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 2-3 tablespoons milk and process again until the dough is crumbly. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a floured surface and gather into a disk, wrap in plastic and place in fridge until you are ready to roll out. Dough can also be made ahead of time and placed in fridge or 1 week or frozen for up to 3 months.
In a large pot, add 1/2 tablespoon butter (or vegan butter or olive oil) and chicken. Season chicken with salt and pepper and cook until chicken is no longer pink, about 5 minutes, then transfer to a bowl or large plate and set aside.
Next add almond milk and chicken broth to pot and bring to a boil. Add in diced potatoes and carrots and boil for 3-4 minutes. (This helps to release the potato starch!). Drain the mixture over a bowl, reserving the cooking liquid (very important). Set aside the carrots and potatoes for later.
Next add remaining 1/2 tablespoon butter (or vegan butter or olive oil) in the same pot you've been using. Add in onions and cook for 3-4 minutes until translucent.
Vigorously whisk in 1/3 cup flour and 1/2 cup chicken broth at the same time until smooth and no lumps remain. Stir in reserved cooking liquid, potatoes, carrots, chicken, frozen peas, thyme, salt and pepper.
Simmer over medium low heat for 5 minutes or until mixture thickens. Taste and adjust seasonings as necessary. Remove from heat.
Preheat oven to 375 degrees F.
Coat a deep skillet or large deep dish pie pan with nonstick cooking spray (you can also use a 2 quart sized skillet). Add pot pie mixture.
Roll out the pie dough out on a very well floured surface so that it's large enough to cover the pie pan. Place on top of mixture, pressing the edges and sealing. Cut a few slits in top of crust or poke holes with a fork to let steam escape. Whisk 1 egg together and brush the top of the crust with some of the egg wash.
Bake for 45-55 minutes or until crust is golden and filling is bubbly. Top crust with sea salt and extra fresh thyme. Enjoy!

Recipe Notes

Keep the chicken pot pie dairy free by simply using vegan butter and dairy free milk throughout. I typically use unsweetened almond milk.

See the full post for tips, tricks, and freezing instructions!

Nutrition

Serving: 1servingCalories: 362calCarbohydrates: 38.7gProtein: 20.7gFat: 13.8gSaturated Fat: 4.9gFiber: 6.4gSugar: 3.6g

Recipe by: Monique Volz | Photography by: Sarah Fennel

Recipe originally published on January 30th, 2017 and republished on February 11, 2020 with a new crust.