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healthy chicken pot pie in a skillet

Lightened Up Chicken Pot Pie

A comforting lightened up healthy chicken pot pie -- a homemade whole grain flaky crust and an amazing sauce made with almond milk & chicken broth instead of butter and cream!
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


  • For the crust:
  • 1 cup whole wheat pastry flour
  • 3-5 tablespoons ice water
  • 1/3 cup COLD vegan buttery stick (or regular unsalted butter if you are not dairy free)
  • 1/4 teaspoon salt
  • For the filling:
  • 2 teaspoons vegan butter; divided (or regular butter)
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 1 cup unsweetened Almond Breeze AlmondMilk (must use Almond Breeze)
  • 1 1/4 cup low sodium chicken broth
  • 2 cups diced gold potatoes (about 3/4 pound)
  • 3 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
  • Cooking spray


  1. For the dough: 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.
  2. Using a large fork, add 3 tablespoons of the ice water to the mixture and combine. Continue adding water until dough just comes together. You may not need to add all the water; you want the dough to be smooth but neither wet nor dry. I find 4-5 tablespoons to be good.
  3. If you want to make the dough in the food processor, 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 water 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.
  4. In a large pot, add 1 teaspoon butter and chicken. Cook chicken until no longer pink, about 5 minutes, then transfer to a bowl and set aside.
  5. Next add almond milk and chicken broth to pot and bring to a boil. Add in 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.
  6. Next melt 1 teaspoon butter in the same pot you've been using. Add in onions and cook for 3-4 minutes until translucent. 
  7. 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. 
  8. Simmer over medium low heat for 10-15 minutes or until mixture thickens. Taste and adjust seasonings as necessary. Remove from heat.
  9. Preheat oven to 375 degrees F.
  10. 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.
  11. 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. Spray the top of the crust with a little nonstick cooking spray.
  12. Bake at 375 degrees F 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.