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+ servings


Genevieve Jerome
Healthier chicken pot pie can be prepared and baked in less than an hour and makes wonderful leftovers! Made with a buttery, flaky crust, tender chicken, fresh veggies, and a creamy sauce, you’ll want to come back to this delicious comfort food again and again!
5 from 66 votes
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Prep Time 25 mins
Cook Time 1 hr
Course Dinner, Easy Dinners, Fall Recipes, Holiday Desserts, Main Course
Cuisine American
Servings 6 people
Calories 904 kcal



Homemade Pie Crust

  • ½ cup vegetable shortening
  • 1 ½ cups all-purpose flour 
  • ½ teaspoon salt
  • ½ cup cold water

Homemade Cream of Mushroom Soup

  • 3 cups sliced fresh mushrooms
  • ½ cup chicken stock
  • ½ cup chopped red onion
  • ¼ teaspoon ground black pepper
  • 3 teaspoon fresh thyme
  • 2 cups heavy cream
  • 3 tablespoon all-purpose flour

Healthy Chicken Pot Pie Fiilling

  • 2 organic chicken breasts
  • seasoning of choice for the chicken breast
  • 1 cup heavy cream
  • 1 package frozen peas
  • 2 cups sliced rainbow carrots
  • 2 cups chopped celery
  • 1 white onion, diced
  • 2 cups Yukon Gold potatoes, cut into fours


Homemade Pie Crust

  • Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
  • Roll gently on a floured surface. Set your pie crust top aside until you are ready to add it to the top of your chicken pot pie.

Homemade Cream Of Mushroom Soup

  • In a large heavy saucepan, cook mushrooms in the chicken broth with onion, black pepper,and thyme until tender, about 10 to 15 minutes.
  • Whisk in the flour until smooth. Add the half and half, stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste.

Healthy Chicken Pot Pie Filling

  • Preheat oven to 350-degrees.
  • Spice the chicken breasts with desired spices. Sauté the chicken breasts in butter on the stovetop for 15-minutes until the juices run clear.
  • Once the chicken is cooked, shred it with a fork and set aside.
  • In a Dutch Oven, Place a tab of butter in the same pan you used to cook the chicken and add the frozen peas, fresh sliced carrots, diced potatoes, onion, and celery. Sauté for 10-minutes.
  • Next, add the heavy cream and sauté for another 5-minutes. Add the Homemade Cream of Mushroom and sauté for 10-more minutes. Add the shredded chicken and mix everything together.
  • Leave everything in the Dutch Oven and get the top pie crust.
  • Take the prepared pie crust and carefully spread it on top of the chicken pot mixture. Make indents with the crust so that it will stick to the Dutch Oven.
  • Cover the Dutch Oven and place it into the convetional oven.
  • Bake at 350-degrees for 60-minutes. The crust will be golden brown. Let cool for 10-minutes and enjoy!


Serving: 1bowlCalories: 904kcalCarbohydrates: 56gProtein: 29gFat: 64gSaturated Fat: 32gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 212mgSodium: 426mgPotassium: 1148mgFiber: 7gSugar: 9gVitamin A: 8220IUVitamin C: 38mgCalcium: 145mgIron: 4mg
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