Healthy Chicken Pot Pie (One Crust, No Cream)

This healthy chicken pot pie has all the cozy flavor of the classic, without the cream, condensed soup, or soggy bottom crust. Loaded with leftover chicken or turkey and a ton of fresh veggies, this healthy pot pie recipe is high in protein and potassium, lower in sodium, and full of comfort. Made as a chicken pot pie in a casserole dish with just one refrigerated pie crust, it makes plenty and freezes beautifully.

🥕What Makes This Chicken Pot Pie Healthy

Just like our Air Fryer Chicken Parmesan, which gets perfectly crisp without a drop of oil, this recipe is full of flavor without the heaviness.

Traditional chicken pot pie is usually made with a heavy cream sauce or cans of condensed soup, plus a double crust. Condensed soup in particular can pack in a lot of sodium. This healthy chicken pot pie skips all of that and uses a light sauce made with low-sodium broth, which brings it to approximately 276 mg of sodium per serving (when portioned into 6 servings).

It's loaded with fresh vegetables, including carrots, parsnips, and potatoes, with frozen peas as the only exception. To keep the calories in check, it uses just one crust, which keeps the pastry to a minimum. Leftover chicken or turkey makes it high in protein, so it's a comforting dinner you can feel good about.

🥧Why Bake Chicken Pot Pie In A Casserole DIsh

This healthy chicken pot pie has so many vegetables that the filling simply won't fit in a standard pie plate! A 13x9 or 3-quart casserole dish gives it plenty of room and makes 6 generous servings (or up to 8 smaller ones), which is enough for a family dinner with leftovers.

There's no soggy bottom crust and no crimping, so assembly is quick and forgiving. The leftovers freeze well for busy nights later, and the dish goes straight from the oven to the table for minimal cleanup.

🍗Best Chicken or Turkey for Healthy Chicken Pot Pie

To keep this chicken pot pie healthy, use 2 cups of lean, skinless white meat from leftover chicken or turkey. Breast meat is the leanest choice, and it keeps the filling high in protein without adding extra fat. Turkey can dry out easily, so chop it into bite-size pieces and stir in a splash of broth if the filling looks thick. Rotisserie chicken works in a pinch, but the skin and the juices add fat, so pull off the skin and stick to the breast meat if possible.

If you have additional leftover turkey, see our Turkey Tetrazzini recipe for another cozy, from-scratch family casserole.

🥘Ingredients For Healthy Chicken Pot Pie

• Olive oil: Just enough to sauté the vegetables and build flavor, without relying on heavy butter.
• Garlic, white onion, carrots & celery: This classic mirepoix forms the savory, slightly sweet base of the filling.
• Baby potatoes: Leave the skins on for extra fiber and texture. A mix of red and yellow potatoes adds color variety.
• Parsnips or rutabaga: These nutrient-dense root vegetables bring earthy sweetness and make the filling extra hearty. (When you use bland-colored parsnips as pictured above, the kids won't even notice 😁.)
• Low-sodium chicken broth: Forms the light sauce while keeping the sodium in check.
• Dried thyme, rosemary & black pepper: Classic herbs that give the filling cozy, savory flavor.
• Butter & flour: Just 1 tablespoon of each is used to lightly thicken the sauce, with no cream or condensed soup needed.
• Frozen peas: Defrost them first, then stir them in for a pop of color and natural sweetness.
• Leftover chicken or turkey: Two cups of lean, skinless white meat makes this a high-protein pot pie.
• Premade pie crust: A single crust on top keeps the pastry and saturated fat to a minimum and makes assembly easy.

See recipe card for quantities.

🔪How To Make Healthy Chicken Pot Pie

Step 1: Cook onions and garlic in olive oil until soft. Add all the remaining vegetables except the peas.

Step 2: Pour enough broth just to cover the vegetables. Then add the dried herbs and pepper. Bring to a boil and then simmer until root vegetables are soft.

Step 3: Add the butter and flour mixture. Stir until mixture thickens over medium heat. Remove from heat and add the leftover poultry and defrosted peas.

Step 4: Transfer mixture to a lightly greased casserole dish.

Step 5: Top with pie crust and make slits for venting.

Step 6: Bake until filling is bubbling at the sides and crust is golden on top.

For step-by-step instructions, see the printable recipe card below.

Pro Tip: Choose your crust to match your dish. For a rounded casserole dish, use a refrigerated pie crust, and for a rectangular 13x9 dish, use a sheet of crescent dough. Cut a few slits in the top of either one so steam can escape and the crust bakes up golden instead of soggy.

🌿How To Make this Chicken Pot Pie Even Healthier

• Phyllo Dough for Regular Pie Crust: Layering a few sheets of phyllo with a light spritz of olive oil cuts calories and saturated fat from the crust. Phyllo bakes up flakier and crisper than a traditional crust. You can find Phyllo dough sheets in the frozen section of most grocery stores.
• Sweet Potatoes or Cauliflower for Some of the Baby Potatoes: Swapping in sweet potatoes adds vitamin A and fiber, while cauliflower cuts carbs and calories. Replacing only part of the potatoes keeps the heartiness.
• No-Salt-Added Chicken Broth for Low-Sodium Broth: The broth is the biggest source of sodium in the filling, so going no-salt-added lowers it further. The thyme, rosemary, and black pepper keep the flavor strong.

📖Easy Recipe Variations

• Individual Pot Pies: Divide the filling into oven-safe ramekins and top each with a round of pie crust for single servings. They're easy to portion and freeze, and they make great grab-and-reheat lunches. Please note these will bake much faster than the full casserole.
• Crustless Mashed Topping: Skip the pastry and top the filling with a layer of mashed potatoes or mashed cauliflower for a lighter, shepherd's pie-style version. It's a good option for anyone avoiding crust or short on time.
• Vegetarian Mushroom and White Bean: Replace the chicken or turkey with sliced mushrooms and a can of rinsed white beans, and use vegetable broth. The beans keep the protein up and the mushrooms add a savory, meaty depth.

See our Cheesy Chicken and Broccoli Bake for another from-scratch casserole that uses leftover chicken and no condensed soup.

🍽Essential Equipment Needed

• large deep-sided saucepan with lid (I use a 5-quart)
• chef's knife & cutting board
• vegetable peeler
• 3-quart or 13x9 casserole dish

🍶Storing, Make Ahead, And Freezing

Storing Leftovers: Let the pot pie cool completely, then cover the dish tightly or transfer portions to an airtight container. It will keep in the fridge for 3 to 4 days. To reheat, warm it in a 350°F oven, loosely covered with foil, until heated through. This keeps the crust from over-browning. Microwaving isn't advised since it may soften the crust.

Make Ahead: You can prepare the filling up to a day in advance, then cover it and refrigerate. When you're ready to bake, bring the filling to room temperature, then spoon it into the casserole dish. Top it with the crust, cut the slits, and bake. Adding the crust right before baking keeps it crisp and golden instead of soggy.

Freezing: This healthy chicken pot pie freezes well. For the best results, cool the baked pot pie completely, wrap it tightly in foil or freezer wrap, and freeze for up to 3 months. Thaw it overnight in the fridge and reheat at 350°F until hot in the center. If you'd like a fresher crust, you can freeze just the filling and add a new crust when it's time to bake.

✅Betty's Top Tip: How To Thicken Healthy Chicken Pot Pie Filling

I've made this chicken pot pie casserole recipe many times and struggled with a thin sauce more often than I'd like to admit. I even resorted to cornstarch a few times. Then I learned to use a simple 1:1 mixture of butter and flour, called a beurre manié (French for "kneaded butter"), and now I don't need anything else.

First, only add as much broth as you need to cover the vegetables as they cook. You may not use all of the broth called for, and less liquid means a thicker sauce from the start.

Once the vegetables are simmering on the stove, make your beurre manié:

1. Soften 1 tablespoon of butter to room temperature (don't melt it).
2. Sprinkle 1 tablespoon of flour on top and mash with a fork until it forms a lumpy paste.
3. Add the paste to the simmering vegetable mixture 1 teaspoon at a time, stirring well after each addition.
4. Raise the heat to medium high and stir constantly as the sauce thickens.
5. Once it has started to thicken, reduce the heat so the filling gently simmers for 2 to 3 minutes, stirring occasionally, to cook out the raw flour taste.

❓Healthy Chicken Pot Pie FAQ

🍗More Leftover Chicken Recipes

Looking for other leftover chicken recipes like this chicken pot pie casserole? Try these, or check out What to Make With Leftover Chicken and Leftover Rotisserie Chicken Recipes:

🍴What To Serve With This Healthy Pot Pie Recipe

These are my favorite light dishes to serve with Healthy Chicken Pot Pie Casserole:

📋Recipe With Step-By-Step Instructions

Healthy Chicken Pot Pie

Kitchen Ready Betty

This healthy chicken pot pie delivers all the comforting flavor of the classic dish without the heavy cream or condensed soup, using a light, savory broth instead. Baked in a casserole dish with a single flaky crust on top, it's loaded with fresh vegetables and leftover chicken for a hearty, high-protein family dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Rest Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Casserole, Dinner, Main Course, Main Dishes

Cuisine American

Servings 6

Calories 405 kcal

Equipment

• large, deep saucepan with lid (I use a 5-qt)
• chef's knife
• cutting board
• garlic press
• vegetable peeler
• 3-qt OR 13 x 9 casserole dish (lightly greased)

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Ingredients

  

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• 2 tablespoon olive oil
• 1 cup white onion diced
• 2 cloves garlic minced
• 1 cup carrots peeled and sliced thin
• 1 cup celery sliced thin
• 2 cups baby potatoes cut into cubes; yellow or red (or a combination of both) preferred because you can keep the skins on for added fiber
• 2 cups parsnips OR rutabaga peeled and cut into cubes
• 1 quart low sodium chicken broth
• 1 teaspoon thyme
• ½ teaspoon rosemary
• ½ teaspoon ground pepper
• 1 tablespoon butter softened to room temperature (do not melt)
• 1 tablespoon flour
• 1 cup frozen peas defrosted
• 2 cups precooked chicken or turkey cubed; use boneless, skinless breast meat for the healthiest option
• 1 premade refrigerated pie crust* at room temperature; *if using a rounded casserole dish, use a pie crust; if using a rectangular 13 x 9, use a nonperforated crescent dough sheet so you don't have to stretch the dough as much

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Instructions

 

• Heat oil in large, deep sided saucepan. Add onion and garlic; cook, stirring frequently, until onions are soft.
• Add the carrots, celery, potatoes, and parsnips. Pour in just enough broth to cover the vegetables in the pot. (You may have some leftover.) Add the thyme, rosemary, and ground pepper.
• Cover and bring to a boil, then reduce the heat to a gentle simmer. Cook until all vegetables are soft (about 15-20 minutes).
• Place softened butter in a small bowl. Sprinkle the flour on top and mash with a fork until well combined. Add this mixture, one teaspoon at a time, to the pot, stirring after each addition. Cook over medium-high heat, stirring frequently, until sauce begins to thicken. Then reduce heat to a gentle simmer; cover and cook for an additional 2-3 minutes, stirring occasionally.
• Remove from heat. Add the defrosted peas and precooked poultry; stir. Transfer mixture to greased casserole dish and cover with room temperature pie crust dough, making sure dough reaches the edges all around. Make 4-6 slits of 1-2 inches in length in the dough so filling can vent.
• Bake, uncovered, for 30-40 minutes, or until crust is golden on top and filling is bubbling along the sides. Allow to rest for 10 minutes before slicing, scooping, and serving. Baking time is approximate and varies depending on the size and depth of your casserole dish.

Notes

Only add as much broth as you need to cover the vegetables as they cook. You may not use all of the broth called for, and less liquid means a thicker sauce from the start.

Each serving (⅙th of the casserole) has roughly 276 mg of sodium, thanks to low-sodium broth and a light sauce made without condensed soup. Please note that these values are approxiimate and will fluctuate depending on the brand of the products used.

Let the pot pie cool completely, then cover the dish tightly or transfer portions to an airtight container. It will keep in the fridge for 3 to 4 days. To reheat, warm it in a 350°F oven, loosely covered with foil, until heated through. This keeps the crust from over-browning. Microwaving isn't advised since it may soften the crust.

See above post for additional tips, including make ahead and freezing instructions.

Nutrition

Calories: 405kcalCarbohydrates: 46gProtein: 20gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 37mgSodium: 276mgPotassium: 1029mgFiber: 7gSugar: 7gVitamin A: 3917IUVitamin C: 36mgCalcium: 69mgIron: 3mg

Keyword chicken casserole, chicken pot pie casserole, easy family dinner, healthy chicken pot pie, healthy comfort food, high protein dinner, leftover chicken recipe, leftover turkey recipe, no cream chicken pot pie

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_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}