Healthy Chicken Pot Pie

A healthy twist on the classic recipe loved by so many! Enjoy it guilt-free, without all the heavy cream and super full feeling afterwards.


Yield: 4 servings

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 1 hour


Serving Size: 1 (of 4) Amount Per Serving: 335 Calories


1 tablespoon extra-virgin olive oil

10 ounces baby bella mushrooms

½ cup diced celery (about 1 large stalk)

2 cups frozen mixed veggies (peas, carrots, pearl onions, green beans)

1 1/2 teaspoons garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup whole wheat flour

2 cups Unsweetened Almond milk

2 cups organic chicken, cut into small cubes (about 1 package)

1 tablespoon chopped fresh thyme

1 box prepared whole wheat pie crust (2 crusts per box)

1 organic egg, lightly beaten with 1 tablespoon water to create an egg wash


1. Preheat the oven to 425 F. Lightly coat a 9-inch pie dish with extra virgin olive oil spray. Set aside.

2. Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally.

3. Add the veggies, celery, garlic powder, salt and pepper. Cook until the mushrooms have browned more deeply and the veggies begin to soften, about 3 additional minutes.

4. Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken and thyme.

5. Spoon the chicken mixture into the prepared pie dish. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.

6. Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.

*The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). Add the crust just before baking.

*This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.

*To make the recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken. The pot pie will still be delicious and hearty.

With love,


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