Poultry · Recipes

Healthified Chicken Pot Pie

No, you’re not dreaming, you didn’t miss the apocalypse and you aren’t still tipsy from last night’s festivities. You read that right – a healthy chicken pot pie recipe!

Comfort food is definitely my food sin.  I am a sucker for baked mac and cheese or homemade deep dish pizza.  It is a rare occasion to see this Foodie craving a salad or skipping a meal.  I am a mid-west, meat and potato kind of gal – dontchyaknow?  Any recipe that caters to both my tastebuds and my health is alright by me!

I had to use this picture from Eat Better America because I was impatient and hit the broiler button.  I couldn’t resist – the smells were driving me nutty!  I don’t recommend doing this unless you enjoy bits of burnt crust!


Healthified Chicken Pot Pie

Rating: 41

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yields: 8

Calories per serving: 260

Fat per serving: 1.2 g

Healthified Chicken Pot Pie


  • 1 bag (12-ounce) frozen mixed vegetables
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 1 1/4 cups fat-free (skim) milk
  • 1/2 cup finely chopped onion
  • 1 can (10 3/4-ounce) condensed 98% fat-free cream of chicken soup
  • 1/4 cup fat-free sour cream
  • 4 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups) **See Notes
  • 1 box refrigerated pie crusts, softened as directed on box


  1. Cook and drain vegetables as directed on bag. Set aside.
  2. Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in the onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
  3. Add the soup and sour cream. Add chicken and cooked vegetables and combine. Pour into an ungreased 2-quart round casserole (your filling should be about two inches lower than the edge of the casserole dish to allow room to bubble). Unroll one pie crust and place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust to allow for steam.
  4. Place the casserole dish on a cookie sheet and bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.


For this recipe I cooked the chicken breasts in a hot pan. Add a tablespoon of olive oil to a pan and set it to medium - medium/high heat. Pat the chicken dry and add the breasts to the hot pan. You want to hear sizzling! Adjust temperature as needed and sprinkle a bit of salt, pepper and poultry seasoning on the chicken. Cover the chicken with a lid and leave it until all of the chicken has turned white on the outside, about 3-5 minutes depending on the thickness of your chicken. Flip the breasts over, adding a bit of olive oil if the pan looks dry. Re-season and cover with a lid. Let these finish for another 2-3 minutes. Remove the chicken and let the breasts rest for 10 minutes before cutting into bite-sized pieces.

Note: You do not need to FULLY cook the chicken for the recipe. Cook them to 90% or so. The chicken will finish cooking as it bakes in the pie.


Recipe and image adapted from Eat Better America.

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