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Chicken Pot Pie

This Skinny Chicken Pot Pie has crustless bottom and a homemade pie topping using the two ingredient dough. This Chicken Pot Pie is filled with skinless, boneless chicken, onions, carrots, peas, and celery  for a comfort food classic.

 

Ingredients

  • 1 Tbsp land o lakes light butter made with canola oil or light butter
  • 1 pound cooked and shredded boneless skinless chicken breasts
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/4 cup all purpose flour
  • 1 cup reduced-sodium fat free chicken broth
  • 1/2 cup frozen baby peas, thawed
  • ½ cup frozen corn, thawed
  • 2 Tbsp fat free half and half
  • 1 Tbsp dried rosemary
  • 1/2 tsp salt, or more to taste
  • 1/4 tsp black pepper

Ingredients for Pie Crust Top:

  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup gold medal self-rising flour
  • 1 large egg for egg wash

Directions:
Step 1:

  1. Preheat oven to 400 degrees. Melt butter in a large nonstick skillet over medium-high heat. Add celery, carrots and onion and cook, stirring frequently, until vegetables begin to soften, about 3-4 minutes then add flour to make roux.
  2. Reduce heat and shredded cooked chicken, stirring, until vegetables are well blended. Stir in broth; bring to a boil over high heat, stirring occasionally.
  3. Reduce heat to medium; simmer 5 minutes. Add peas, corn, half and half, rosemary, salt and pepper; simmer, stirring occasionally, until mixture is thickened, and vegetables are just tender, about 5-8 minutes.
  4. Place the chicken mixture in a lightly sprayed with nonstick cooking spray 8-inch pie dish.

Step 2:

  1. In a large bowl, add yogurt first, followed by the self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
  2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 5 turns.
  3. Roll dough out on parchment paper making the shape of an 8-inch circle and place over pie filling.
  4. Mix one egg and 1 tbsp water together and brush on top of our crust to help brown the top.
  5. Cook for 25 minutes until top is golden brown.

Servings: Makes 4 servings.  3 Freestyle SmartPoints® for 1 serving (1/4 of the pie dish)

 

Yield: 4

Chicken Pot Pie

This Skinny Chicken Pot Pie has crustless bottom and a homemade pie topping using the two ingredient dough. This Chicken Pot Pie is filled with skinless, boneless chicken, onions, carrots, peas, and celery  for a comfort food classic.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 1 Tbsp land o lakes light butter made with canola oil or light butter
  • 1 pound cooked and shredded boneless skinless chicken breasts
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/4 cup all purpose flour
  • 1 cup reduced-sodium fat free chicken broth
  • 1/2 cup frozen baby peas, thawed
  • ½ cup frozen corn, thawed
  • 2 Tbsp fat free half and half
  • 1 Tbsp dried rosemary
  • 1/2 tsp salt, or more to taste
  • 1/4 tsp black pepper
  • Ingredients for Pie Crust Top:
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup gold medal self-rising flour
  • 1 large egg for egg wash

Instructions

    1. In a large bowl, add yogurt first, followed by the self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
    2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 5 turns.
    3. Roll dough out on parchment paper making the shape of an 8-inch circle and place over pie filling.
    4. Mix one egg and 1 tbsp water together and brush on top of our crust to help brown the top.
    5. Cook for 25-30 minutes or until top is golden brown.

    Servings: Makes 4 ( 1 cup) servings / 3 Freestyle SmartPoints® for 1 serving (1/4 of the pie dish)

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 205Total Fat: 5gSaturated Fat: 1gCholesterol: 58mgSodium: 480mgCarbohydrates: 17gNet Carbohydrates: 14gFiber: 3gSugar: 1gProtein: 35g

marie johson

Saturday 23rd of November 2019

Chicken pot pie with a flaky crust is a comfort food classic. This is the absolute best recipe!

Penni Ouellette

Thursday 3rd of October 2019

Making this for the 2nd time. Love it! Purchased small containers so I can make 4 individual svgs and freeze. Question - Should I bake and freeze or just put together and freeze?

Lindsay Kehl

Thursday 3rd of October 2019

Hi Penni

thanks so much for your support and review.

I recommend assembling them and then freezing them. When you are ready for them, thaw overnight in the refrigerator and cook as directed.

Thanks so much,

Linds

Dani Lynn Grill

Monday 9th of September 2019

I can't find where to print this recipe or the chicken bow tie soup one. They both look really good. Thanks

Lindsay Kehl

Tuesday 10th of September 2019

Hi Dani,

The recipes cards have been updated for those recipes so you can print them.

Thanks so much!

Amanda Cagle

Monday 19th of March 2018

I just made this tonight and it was so easy and AMAZINGLY! My whole family gobbled it up and my picky 5 year old even hummed “mmmm” as she was eating it tonight! This will definitely be a repeat dinner in our household.

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