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healthy chicken pot pie in a skillet

Lightened Up Chicken Pot Pie

Delicious lightened up chicken pot pie made with a homemade flaky crust, an amazing dairy free sauce made with dairy free milk and chicken broth instead of butter & cream. This healthy chicken pot pie is one of my husband's favorite comfort food meals.

Course chicken, Comfort Food, Dinner
Keyword healthy chicken pot pie
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 362 kcal
Author Monique of AmbitiousKitchen.com

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), divided
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 1 cup unsweetened Almond Breeze AlmondMilk (must use Almond Breeze)
  • 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

  1. 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.

  2. 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.

  3. In a large pot, add 1/2 tablespoon 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.

  4. 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.

  5. Next add remaining 1/2 tablespoon butter (or vegan butter) in the same pot you've been using. Add in onions and cook for 3-4 minutes until translucent. 

  6. 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. 

  7. Simmer over medium low heat for 5 minutes or until mixture thickens. Taste and adjust seasonings as necessary. Remove from heat.

  8. Preheat oven to 375 degrees F.
  9. 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.
  10. 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.

  11. Bake for 45-55 minutes or until crust is golden and filling is bubbly. Top crust with sea salt and extra fresh thyme. Enjoy!

Nutrition Facts
Lightened Up Chicken Pot Pie
Amount Per Serving (1 serving)
Calories 362 Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Saturated Fat 4.9g31%
Carbohydrates 38.7g13%
Fiber 6.4g27%
Sugar 3.6g4%
Protein 20.7g41%
* Percent Daily Values are based on a 2000 calorie diet.