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A freshly baked healthy chicken pot pie with a golden brown crust.

Healthy Chicken Pot Pie

This healthy chicken pot pie is a nutritious twist on a classic comfort dish. It features tender, shredded chicken, a colorful medley of carrots, celery, onions, and peas, all enveloped in a light, savory sauce. Topped with a whole-wheat biscuit crust, this recipe delivers a satisfying meal that’s lower in fat and sodium without sacrificing flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course main dish
Cuisine American
Servings 4

Equipment

  • Oven
  • Large skillet or saucepan
  • 9-inch baking dish (or pie dish)
  • Mixing bowls
  • Whisk and spatula
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • For the Filling:
  • 1 lb boneless skinless chicken breast (cooked and shredded; alternatively, about 2 cups pre-cooked shredded chicken)
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1 cup low-sodium chicken broth
  • 1 cup unsweetened almond milk or low-fat milk
  • 2 tablespoons whole-wheat flour
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and pepper to taste
  • For the Biscuit Topping:
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup low-fat buttermilk or low-fat milk with ½ teaspoon lemon juice to mimic buttermilk
  • 2 tablespoons olive oil
  • 1 egg white optional, for added binding

Instructions
 

  • Preheat & Prepare:
  • Preheat your oven to 400°F (200°C).
  • Lightly grease a 9-inch baking dish.
  • Sauté Vegetables:
  • In a large skillet over medium heat, warm 1 tablespoon of olive oil.
  • Add the diced onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables begin to soften.
  • Stir in the minced garlic and cook for another minute.
  • Make the Sauce:
  • Sprinkle 2 tablespoons of whole-wheat flour over the vegetables. Stir well to evenly coat and cook for 1 minute to remove any raw flour taste.
  • Gradually pour in the low-sodium chicken broth and milk, stirring constantly to prevent lumps.
  • Add the dried thyme, rosemary, and season with salt and pepper.
  • Bring the mixture to a simmer and cook for about 5 minutes until slightly thickened.
  • Combine Filling:
  • Stir in the shredded chicken and frozen peas. Mix until the ingredients are well combined, then remove the skillet from the heat.
  • Assemble in Baking Dish:
  • Pour the chicken and vegetable filling into the prepared baking dish, spreading it out evenly.
  • Prepare the Biscuit Topping:
  • In a mixing bowl, whisk together the whole-wheat flour, baking powder, and salt.
  • Stir in the buttermilk, olive oil, and egg white (if using) until just combined. Do not overmix—the batter should be slightly lumpy.
  • Drop spoonfuls of the biscuit batter evenly over the filling. You can spread it lightly if you prefer a more uniform topping.
  • Bake:
  • Place the baking dish in the preheated oven and bake for 25–30 minutes.
  • Bake until the biscuit topping is golden brown and the filling is bubbly around the edges.
  • Finish & Serve:
  • Remove the pot pie from the oven and let it rest for 5 minutes before serving.
  • Enjoy warm!
  • Details:
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American Comfort
  • Diet: Healthy, Low-Fat, Low-Sodium
  • Keywords:
  • chicken, pot pie, healthy, comfort food, whole wheat, lean protein, vegetables, low sodium, nutritious, balanced meal
  • Nutrition (per serving):
  • (Approximate values; actual nutrition may vary based on specific brands and ingredient choices)
  • Serving Size: 1 slice (¼ of recipe)
  • Calories: ~420 kcal
  • Sugar: ~6 g
  • Sodium: ~500 mg
  • Total Fat: ~15 g
  • Saturated Fat: ~3 g
  • Unsaturated Fat: ~12 g
  • Trans Fat: 0 g
  • Carbohydrates: ~35 g
  • Fiber: ~5 g
  • Protein: ~35 g
  • Cholesterol: ~80 mg

Notes

Vegetable Variations: Feel free to swap in or add extra vegetables like diced potatoes or green beans depending on seasonal availability.
Broth Tip: Using homemade chicken broth can further reduce sodium and enhance flavor.
Topping Options: For a lighter crust, you might experiment with a thin layer of phyllo dough instead of the biscuit topping.
Mixing Tip: Avoid overmixing the biscuit batter to ensure a light and fluffy topping.
Flavor Boost: A splash of white wine added to the filling (before simmering) can add depth to the sauce.
Keyword chicken, pot pie, healthy, comfort food, whole wheat, lean protein, vegetables, low sodium, nutritious, balanced meal