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Lightened-Up Chicken Pot Pie

A healthier, creamy chicken pot pie featuring tender chicken, fresh vegetables, and a golden, flaky puff pastry crust.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast, diced
  • 1 tbsp olive oil
  • 1 cup carrots, sliced
  • 1 cup frozen peas
  • 1 cup celery, diced
  • 1/2 cup yellow onion, diced
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup non-fat Greek yogurt
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten for wash

Equipment

  • Large skillet
  • 9-inch ceramic baking dish
  • Whisk

Method
 

Cooking Steps
  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sauté diced chicken until opaque and golden-brown.
  4. Add onions, carrots, and celery; cook for 5 minutes until softened.
  5. Stir in flour and cook for 1 minute.
  6. Gradually whisk in chicken broth and simmer until thickened.
  7. Stir in peas, thyme, salt, and pepper.
  8. Remove from heat and stir in Greek yogurt until smooth.
  9. Transfer mixture into a 9-inch ceramic baking dish.
  10. Top with puff pastry, brush with egg wash, and bake for 20 minutes until golden.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a 350°F oven for 15-20 minutes.