Lighter Chicken Pot Pie Recipe: A Healthier Comfort Food Option
Craving the creamy, savory goodness of a classic chicken pot pie but looking for a lighter, healthier version? This Lighter Chicken Pot Pie recipe is the answer! Packed with lean chicken, plenty of vegetables, and a creamy, reduced-calorie filling, this dish gives you all the comfort of the traditional pot pie without the heavy calories.
Perfect for a cozy family dinner, this version is made with a lighter crust and less cream, but it’s still rich in flavor and texture. Plus, it’s an easy-to-make weeknight meal that will leave everyone asking for seconds!
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Pryex Pie Plate |Pots and Pans Set | Mixing Spoon | Danish Dough Whisk | Pillsbury Pie Crust
Ingredients:
For the filling:
- 2 tablespoons olive oil
- 1/3 cup chopped onion
- 2 tablespoons flour
- 1/4 tsp pepper
- 3/4 cup low-sodium chicken broth
- 1/4 cup milk
- 1 1/4 cups chicken, cooked and shredded
- 1 cup frozen mixed vegetables, thawed
- 1/4 tsp garlic powder
- Salt and pepper to taste
For the crust:
- 1 sheet of pillsbury pie crust dough (or homemade, if preferred)
Instructions:
- Preheat your oven to 425°F. Lightly grease a baking dish (9-inch pie dish or similar size) with olive oil spray.
- In a saucepan, heat olive oil over medium heat. Add onion, cook for 2 minutes, stirring frequently until soft. Stir in flour and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from the heat. Pour the filling into the greased baking dish. Top with crust; edge and flute. Cut small slits in the top crust.
- Bake 30-40 minutes or until crust is golden. During the last 15-20 minutes of baking, cover the crust edge with foil to prevent excessive browning. Let stand 5 minutes. Serve and enjoy!
Tips for the Perfect Lighter Chicken Pot Pie:
- Add more vegetables: Feel free to throw in other vegetables like broccoli, spinach, or zucchini for extra nutrients and flavor.
- Use leftover chicken: This is a great recipe for using up leftover rotisserie chicken or any extra cooked chicken.
- Dairy-free option: To make this recipe dairy-free, substitute the milk with almond milk or coconut milk, and skip the cheese.
- Make ahead: This recipe can be prepared ahead of time. Simply assemble the filling and crust, cover, and refrigerate. Bake it when you’re ready to eat!
Why You’ll Love This Recipe:
This Lighter Chicken Pot Pie combines all the flavors you love about the traditional version but is lighter and healthier. The lean chicken and fresh vegetables are balanced by a creamy sauce, and the single layer of pie crust provides a crisp, golden top without the added calories of a bottom crust. Whether you’re on a health kick or just looking for a more nutritious take on a beloved comfort food, this recipe is sure to become a family favorite!
Pin it for later!
This healthier chicken pot pie is a must-try for anyone who loves comfort food but wants a lighter alternative. Save this recipe and enjoy it whenever you’re craving something hearty yet light!
I hope you enjoyed this recipe, let me know how yours turned out in the comments!
-Hailee
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VISIT OUR JOURNEY TO HOME’S WALMART STOREFRONT
SHOP THIS RECIPE
Pryex Pie Plate |Pots and Pans Set | Mixing Spoon | Danish Dough Whisk | Pillsbury Pie Crust
Lighter Chicken Pot Pie Recipe
Ingredients
For the filling:
- 2 tablespoons olive oil
- ⅓ cup chopped onion
- 2 tablespoons flour
- ¼ tsp pepper
- ¾ cup low-sodium chicken broth
- ¼ cup milk
- 1¼ cups chicken cooked and shredded
- 1 cup frozen mixed vegetables thawed
- ¼ tsp garlic powder
- salt and pepper to taste
For the crust:
- 1 sheet of pillsbury pie crust dough or homemade, if preferred
Instructions
- Preheat your oven to 425°F. Lightly grease a baking dish (9-inch pie dish or similar size) with olive oil spray.
- In a saucepan, heat olive oil over medium heat. Add onion, cook for 2 minutes, stirring frequently until soft. Stir in flour and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from the heat. Pour the filling into the greased baking dish. Top with crust; edge and flute. Cut small slits in the top crust.
- Bake 30-40 minutes or until crust is golden. During the last 15-20 minutes of baking, cover the crust edge with foil to prevent excessive browning. Let stand 5 minutes. Serve and enjoy!