Healthier Chicken Pot Pie

Dive into this lightened up, healthier stovetop chicken pot pie made with onion, mushrooms, mixed vegetables, celery and fresh thyme. Pin it here.

Fall has all of us crushing on warm dishes! I was thinking of what screams fall to me, and I just couldn’t shake the idea of chicken pot pie. But how often do we make chicken pot pie?! It’s not usually the world’s healthiest dish, but a few swaps and we can lighten this baby right up!

Healthier Stovetop Chicken Pot Pie

So how do you take a traditionally, calorie-dense dish and turn it into something nutrient-rich yet full of flavor? Well, you know that’s my favorite thing to do.

How I Lightened Up This Chicken Pot Pie

Here are the main things I did to healthify this chicken pot pie while maintaining great flavor:

• Used low-fat milk
• Reduced the better
• Used chicken stock instead of broth for fuller flavor
• Added fresh herbs and frozen veggies (hi – you’re welcome, because they are easy to keep on hand and little to no work) in addition to a few fresh vegetables in season for fall (onions, mushrooms and celery!)
• I also kept this a stovetop dish primarily for the filling, so if you’d rather skip the pastry for a reduced carbohydrate option you can totally do that, or serve just the filling with a biscuit on the side!

Chicken Pot Pie Serving Options

I made this chicken pot pie recipe with a few different serving options in mind.

Pastry Topping

I wrote this recipe using a biscuit topping because #momlife has me wanting to make all things easier and so you could serve the filling by itself with a biscuit on the side if preferred, but you can definitely use a pre-made pie shell topping instead. I would roll it out, flip my ramekins upside down on top of it and then cut around the ramekins, leaving a little wiggle room.

Chicken and Veggie Filling Hacks

For the chicken, you can make your own shredded chicken, or you can simplify and use a rotisserie chicken! I have used either. Our local grocery store has fresh rotisserie chicken breast meat already pre-shredded in the refrigerated, grab-and-go section which works great in a pinch.

For the mixed vegetables, I used frozen in a steamable bag(just popped in the microwave from the freezer for about 3 minutes to thaw out without overcooking) because they are simple! You could definitely use fresh if you prefer but would likely need to steam prior to adding into the recipe. Frozen vegetables are comparable in nutritional value to fresh (and in fact might be fresher since they are frozen so quickly to harvest), which makes them a nutritious choice any time of year.

The Recipe

Without further delay, let’s jump to this healthier chicken pot pie recipe! Notably, I used 8 oz ramekins to serve my individual chicken pot pies!

Pin this healthy chicken pot pie recipe for later here.

Healthier Chicken Pot Pie

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Main Dish

Cuisine American

Servings 5 individual pot pies

Calories 387 kcal

Ingredients

  

1x2x3x

• 1 1/2 c chicken stock
• 1 c low-fat milk
• 3 Tbsp flour
• 1 1/2 tsp poultry seasoning
• 2 Tbsp butter
• 1/2 onion, diced
• 1 stalk celery, chopped
• 2 c shredded chicken
• 2-3 mushrooms, chopped
• 2 c frozen mixed vegetables, thawed
• salt and pepper to taste
• 4 sprigs fresh thyme
• 5 doughs refrigerated buttermilk biscuits (I use Annie's)

Instructions

 

• Preheat oven to temperature designated on biscuit instructions (likely 350° F). *Roll out biscuit tops until they are thin enough to cover just beyond edges of ramekin. Keep in mind they will shrink and puff while baking.
• Preheat a saucepan to medium heat. Add butter. Sauté celery and onion until tender, about 5 minutes.
• While onion and celery are sautéing, shake together chicken stock, milk, flour and poultry seasoning in a mason jar or shaker bottle.
• Once celery and onion are tender, begin gradually adding shaken chicken stock mixture, stirring continuously. Continue adding and stirring until mixture becomes thick and bubbly.
• Once mixture is thickened, add in chicken, salt and pepper, mushrooms, mixed vegetables and thyme. Stir and cook until heated through and well-mixed, about 2-3 minutes.
• Spoon mixture into ramekins. Top with flattened biscuit dough. Follow biscuit baking instructions and bake until golden brown (about 16-19 minutes).

Notes

*If you would rather, you can bake the biscuits while the stovetop filling is being made and serve the filling with a side of biscuits. 

Nutrition

Calories: 387kcalCarbohydrates: 45gProtein: 21gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 39mgSodium: 1209mgPotassium: 198mgFiber: 5gSugar: 8g

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