Jan 24, 20204 min read

Healthy Chicken Pot Pie for Two

Updated: Dec 14, 2021

Chicken pot pie was one of my favorites growing up. Coming home after a soccer practice in the cold to a hot chicken pot pie from in the oven was the best! I've created my own variation that is not only healthy, but cooks in half the time. The original recipe is for a two person pot pie which uses a skillet to ensure perfect browning on the crust. Recently we took this to the next level and used ramekins to make person pot pies!

I’ve always wanted to make my own chicken pot pie but it seemed intimidating. For starters- its massive- but also a homemade crust seemed daunting and those store-bought ones just wouldn't cut it for me.

This brought me to the idea of a two person pot pies using my tried and true greek yogurt based crust. Whether you make it in a skillet or personal ramekin it's the perfect portion.

Of course I had to take a stab at a healthier version of the classic. There’s two places for improvement (health wise) in the classic recipe: the crust and the sauce. The key high calorie ingredient in the crust is butter, and in the sauce, cream. By modifying my favorite healthy 4 ingredient bagel recipe I created a butter-free crust that browns just as beautifully as ever and by subbing the cream in the filling for almond milk you save hundreds of calories but lose NONE of the flavor.

The pies cook in 25 minutes flat and how cute is this little ramekin?

Half the time compared to other pies which take over an hour to cook.

I didn’t mess with the classic too much though and kept the bones the same.

All the classic veggies and big hunks of chicken are still the key contenders that swim in a silky sauce of creamy perfection piled between a doughy crust.

You won’t believe the serving size for this. I wrote 2-4 servings because it was almost too much for me to eat in one sitting, but according to calories and macros, 2 servings is a normal sized dinner for this guy! I’d recommend cutting it into 4 servings to serve as a lighter lunch or with a nice salad.

For a main course the serving size really is only for 2 people... I know, crazy! & yes, that's half the pie!!

I’ll post the nutrition at the end for both options though.

Healthy Chicken Pot Pie (Skillet or Personal)

2 Servings | Cook time: 35 minutes

Notes: A delicious, hearty, home cooked meal with a healthy take.

Kitchen Equipment:

Skillet- 8” Cast iron skillet
Personal- two 16oz ramekins/oven safe soup bowls

Ingredients:

Filling:

Filled with corn, peas, carrots and big chunks of chicken this meal is hearty, healthy and downright heavenly!

1 tbsp butter
1/2 cup celery, diced (~50g)
1/2 cup onions, diced (~50g)
1 cup carrots, diced
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tbsp fresh or 1 tsp dried thyme
1 clove garlic, minced
1 cup cooked chicken, 6oz raw, cubed or shredded
3/4 cup peas
3/4 cup corn
2 tbsp flour
1 cup unsweetened original almond milk

Crust:

3/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp baking powder
2/3 cup plain Greek yogurt (~5.5oz or 165g)
1 egg white
Additional flour for rolling

Directions:

Subbing almond milk for cream drastically cuts down on fat but the end result is just as silky and sauce as ever!! You won't miss the cream I promise!

Start by making the crust, combine all of the dry ingredients in a medium bowl. Add yogurt and use a fork to combine ingredients until roughly combined. Use the palm of your hand to knead the dough in the bowl until all of the dry ingredients have been incorporated. Place the bowl in the fridge.
Preheat oven to 400.
In a sauté pan melt 1 tbsp butter. Add celery, carrots and onions to pan and cook until veggies start to soften. About 5-10 minutes. Season with salt, pepper, garlic powder and fresh thyme.
Add chicken, garlic, corn and peas and cook until heated through, another 2-3 minutes. Sprinkle everything with flour and cook another 2 minutes.
Pour in almond milk and stir to combine. Bring mixture a simmer and reduce for another 5 minutes or until sauce thickens.
The pie can either include a thick top crust or a thinner top AND bottom crust. My preference is the thick top crust, it is also easier… I will explain the thick crust option here and the 2 crust option in the notes.
Spray skillet or two ramekins with non stick spray.
For the ramekins, divide dough in half. For the skillet, leave whole.
Roll dough into a circle, the size of the skillet or ramekin, on a floured or greased surface.
Divide the filling into the two ramekins or to the skillet.
Cover the filling with the rolled out dough. Use a fork to press the dough up against the edge of the dish.
Whisk egg whites until fluffy and brush the top of the dough with them, get the edges too (this is what makes it nice and brown)! Using a knife, cut 1/2 in slits into the center of the dough to allow air to escape.
Place the skillet in the oven and cook for 25 minutes. If additional browning is needed, turn the oven on to broil for a minute or so at the end.

Tips:

If the edges brown too quickly before the center has cooked to your liking, cover the edges with tin foil to prevent additional browning.
For a pie with crust on the top and the bottom (I recommend this only for the skillet option, the ramekins would be too small for the bottom dough).
1. Divide the original dough in half. Place half the dough in the bottom of the greased skillet. Use your hands to delicately stretch the dough up the sides a bit.
2. After adding the filling cover with the second layer of dough. Use your fork to seal the bottom half to the top half of dough. Whisk the egg whites and add the slits the same as you would in the original recipe.