Chicken Pot Pie Recipe

Chicken pot pie is a comfort food beloved by many—but what we don’t always love so much is the higher calorie count and abundance of heavy cream and butter. 

For this healthy homemade chicken pot pie, we created a simple recipe that doesn’t require getting out the rolling pin or making your own pie crust.

Plus, you don’t even need to stand over the stove and make a roux—we used cottage cheese, cornstarch, and Greek yogurt to get the same effect for less effort and fewer calories. 

How to Make a Healthy Chicken Pot Pie

Healthy chicken pot pie is not an oxymoron—rather than using heavy cream, butter, flour, and a pie crust on the top and bottom, we went for some healthier twists.

This recipe uses non-fat Greek yogurt, cornstarch, and blended cottage cheese to thicken the sauce (like a butter-and-flour roux would) while boosting the overall protein content. 

We also nixed the bottom pie crust in favor of a layer of reduced-fat crescent rolls laid out flat across the top to achieve that flaky crust.

Another time saver is using a bag of frozen mixed veggies—no need to dice up all your veggies and spend time sauteeing them first on the stove.

With these swaps, this chicken pot pie recipe truly couldn’t be easier—it only takes ten minutes of prep time and less than an hour of total cooking time.

Homemade Chicken Pot Pie Ingredients

• Chicken: Of course, you can’t have chicken pot pie without chicken! Our favorite type of chicken is organic and pasture-raised, meaning the chickens are fed organic food and allowed to roam freely on pastures (not stuck in cages or barns). We love the convenience of Crowd Cow, a meat delivery service that has high-quality heirloom pasture-raised chicken that comes from Certified Humane and USDA Organic farms.
• Cottage Cheese: The addition of low-fat cottage cheese provides extra protein and creaminess. Rather than using cream and a roux (a mixture of butter and flour that serves as a base for thickened sauce), cottage cheese helps to emulate these flavors and textures. However, we don’t want the lumpiness of cottage cheese straight from the container—blending it will make it smoother and a better texture for this chicken pot pie recipe.
• Greek Yogurt: Similar to cottage cheese, Greek yogurt adds protein (3 grams per ounce!) and is lower in calories and fat than heavy cream. We used non-fat (0%) Greek yogurt, but you could also try 2% or higher fat content if you wanted to make your pot pie creamier.
• Frozen Veggies: While you could certainly spend time dicing carrots, we went the easy route and grabbed a bag of mixed frozen veggies for our chicken pot pie filling. Good options include mixtures of frozen peas, carrots, green beans, and corn—pick whichever mix you like!
• Bone Broth: Once again, we’re upping the protein and nutrient content in this chicken pot pie recipe with some bone broth rather than just using regular chicken broth. While chicken bone broth is the obvious choice to stay on theme, beef bone broth also works well, lending a deeper savory flavor. Our go-to bone broth brand is Dr. Kellyann’s—the flavors of the Homestyle Bone Broth would go particularly well in this recipe.
• Canned Crescent Rolls: Some might argue that a chicken pot pie is not technically a pie if it doesn’t have a bottom pie crust underneath—but we’re stretching the definition here and skipping out on the traditional pie crust. Rather, we used rolled-flat canned crescent rolls to get the same effect with hardly any work—and taking out the bottom pie crust cuts the carbohydrate count by about half.
• Herbs and Spices: You’ve got to have plenty of herbs, spices, and seasonings to make a recipe taste great—in this homemade chicken pot pie recipe, we used parsley, minced garlic, salt and pepper, poultry seasoning, ground thyme, garlic powder, and onion powder. We don’t recommend skipping out on these, as they add much-needed flavor and depth.

Chicken Pot Pie Recipe

Chicken pot pie is a comfort food beloved by many—but what we don’t always love so much is the higher calorie count and abundance of heavy cream and butter.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 2 minutes mins

Course dinner, Main Course

Cuisine American

Servings 6

Calories 345 kcal

Ingredients

  

1x2x3x

• ¾ cup blended low-fat cottage cheese (generic)
• 1 cup  0% Greek yogurt (I used Fage)
• 3 chicken breasts (generic)
• 1 bag of frozen mixed vegetables (generic)
• 2 cups chicken or beef bone broth (I used Dr. Kellyann)
• 2 tbsp cornstarch
• ½ tbsp parsley
• 1.5 tbsp minced garlic
• 1 can of reduced-fat canned crescent rolls 8-count (I used Pillsbury)
• Seasonings we used (1 tsp each): Salt and pepper, poultry seasoning, ground thyme, garlic and onion powder

Instructions

 

• Preheat oven to 375 F
• In a 10×8” baking dish, add chicken, frozen veggies, blended cottage cheese, greek yogurt, bone broth, minced garlic, cornstarch, and seasonings. Mix until well combined.
• Place in oven for 35-40 minutes.
• Remove from oven and add a crescent roll layer on top. Place back in the oven for 12 minutes or until golden brown.

Nutrition

Calories: 345kcalCarbohydrates: 29gProtein: 38gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 75mgSodium: 606mgPotassium: 599mgFiber: 2gSugar: 6gVitamin A: 2470IUVitamin C: 7mgCalcium: 76mgIron: 2mg

Keyword Chicken

Tried this recipe?Let us know how it was!

Homemade Chicken Pot Pie Recipe FAQs