Lighter Chicken Pot Pie

Enjoy the ultimate comfort food made healthier with our 30-minute Lighter Chicken Pot Pie recipe.

This family favorite uses a single pie crust on top to cut calories while keeping the crispy, flaky texture everyone loves.

Filled with tender chicken and plenty of vegetables in a lighter cream sauce, this pot pie proves that comfort food can be part of a healthy diet.

Perfect for busy weeknights or Sunday dinner, this simplified version delivers all the cozy satisfaction of the classic with less guilt.

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Lighter Chicken Pot Pie

Course Main Course

Cuisine American

Keyword Chicken Breast, Pot Pie

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Calories 335kcal

Ingredients

For the Filling:

• 2 pounds chicken breast diced
• 2 carrots diced
• 2 celery stalks diced
• 1 onion diced
• 2 cloves garlic minced
• 1 cup frozen peas
• 1 can reduced-fat cream of chicken soup
• 1 cup low-fat milk
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• Salt to taste

For the Crust:

• 1 refrigerated pie crust
• 1 egg beaten (for egg wash)

Instructions

• Preheat oven to 425°F.
• Heat oil in large skillet. Cook chicken until no longer pink.
• Add vegetables (except peas), cook until softened.
• Stir in soup, milk, and seasonings.
• Add peas, simmer until thickened.
• Transfer to pie dish.
• Top with pie crust, trim and crimp edges.
• Cut slits in top, brush with egg wash.
• Bake 30 minutes until golden brown.

Notes

Nutritional Information (per serving)

• Protein: 24g
• Carbohydrates: 32g
• Fiber: 4g
• Fat: 14g
• Sodium: 480mg
• Sugar: 4g

Equipment Needed

• 9-inch pie dish
• Large skillet
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Rolling pin
• Whisk

Cooking Tips

• Cut vegetables same size for even cooking
• Use rotisserie chicken to save time
• Don’t skip egg wash – makes crust golden
• Let crust come to room temperature
• Let rest 5 minutes before serving

Possible Substitutions

• Chicken Breast: Rotisserie chicken or turkey
• Cream of Chicken: Any cream soup
• Fresh Vegetables: Frozen mixed vegetables
• Refrigerated Crust: Homemade or puff pastry
• Milk: Any milk you have

Storage

Store in airtight container in refrigerator for up to 4 days. Best reheated in oven to keep crust crispy. Can freeze filling separately.