Healthy Chicken Pot Pie

This post is sponsored by Almond Breeze.

When Ben and I were first married, his mom gifted me his two favorite recipes: the family heirloom chocolate chip cookies and her chicken pot pie. After a series of failed attempts, I abandoned the cookies (I maintain she left out an ingredient to thwart me—despite following the recipe exactly, mine never turned out like hers). My pot pie efforts, however, have been a raging success. Say hello to Healthy Chicken Pot Pie, a triumph of comfort food!

Healthy Chicken Pot Pie. Just 335 calories for a huge, creamy serving! Packed with juicy chicken, fresh veggies, and topped with a golden, flakey crust. An easy, comforting weeknight dinner! {dairy free; clean eating} Recipe at | @wellplated

My mother-in-law is the sweetest, most caring woman on earth. She is either morally incapable of the kind of guile required to hide a critical component of her son’s favorite chocolate chip cookies to ensure his favor OR she is a mastermind of culinary sabotage. I will never know.

I openly admit defeat in the chocolate chip cookie arena. Ben loves his mom’s cookies more, and I’m okay with that, especially since they are hard and crispy and who wants a crispy cookie when you can have a chewy, ooey-gooey one instead?

Not that I’m defensive about it in the least, of course.

Especially now that I have HEALTHY CHICKEN POT PIE.

This Healthy Chicken Pot Pie recipe goes far beyond a silly, lovingly intentioned mother-versus-daughter-in-law “who cooked it best” debate.

It represents what I strive to achieve with so many of my recipes: a lighter, better-for-you version of a favorite comfort food that is every bit as delicious and satisfying as the original.

Healthy Chicken Pot Pie. Only 335 calories for a HUGE serving! Creamy, decadent, and guilt free! {dairy free; clean eating} Recipe at | @wellplated

This Healthy Chicken Pot Pie made its debut at a friend’s house, when I brought it over for an impromptu dinner party. Ben didn’t say much while we were eating it, but when we pulled back into our driveway, he put the car in park, looked deep into my eyes, and said the words every woman wants to hear.

“That was the best chicken pot pie I’ve ever had.”

The BEST healthy chicken pot pie. Only a fraction of the fat and calories and just as creamy and decadent as the original! {dairy free; clean eating} Recipe at | @wellplated

I wish I could pass you a bite of this chicken pot pie right through the screen. It’s rich, creamy, super satisfying, and (wait for it)…completely dairy free and only 335 calories for an entire FOURTH of the pie dish.

Yes, that is correct. You get to eat an entire fourth of this Healthy Chicken Pot Pie for fewer calories than are in the average Subway sandwich. When is the last time you got to eat a quarter of a pie and feel fantastic about it afterwards?

My secret to creating a healthy chicken pot pie filling that is creamy and decadent without the use of butter or heavy cream is Almond Breeze Almondmilk Original Unsweetened. It’s only 30 calories per cup but is super creamy, so it makes an ideal base for cream sauces and fillings like that in chicken pot pie. I’m in my second year of creating recipes for Almond Breeze because I truly love the brand and product. You’ll always find almondmilk in both my refrigerator and pantry (I’m a big fan of the shelf-stable almondmilk, which has a long shelf life and tastes just like the kind you buy in the refrigerated section).

Better than Weight Watchers Healthy Chicken Pot Pie. Only 335 calories for a HUGE serving! Packed with juicy chicken and fresh veggies. Your whole family will love this easy, healthy meal! Recipe at | @wellplated

My other two tricks to making this a healthy chicken pot pie recipe are to load the filling with as much juicy chicken and fresh veggies as would fit in the pie dish and to use only one crust instead of two.

I was nervous about how the recipe would taste with a top crust only (versus the more traditional top and bottom) but was pleasantly surprised to find that I actually preferred it that way. Every bite had plenty of crust to feel comforting, and unlike the bottom crusts of every other chicken pot pie I’ve tried, it stayed gloriously golden and flaky.

Even when blind baked before the filling goes in, I’ve found that by the time the pie is ready, the bottom crust has turned soggy at best. At worst, its doughy taste can overpower the more nuanced chicken and vegetables. Sticking to one crust eliminates both problems entirely, and it saves you a little wiggle room in your jeans.

Healthy Chicken Pot Pie. Only 335 calories for a HUGE, creamy serving! Packed with juicy chicken, fresh veggies, and topped with flakey crust. Recipe at | @wellplated

I hope this Healthy Chicken Pot Pie brings you as much comfort and satisfaction as it did us. Enjoy every flaky, creamy bite!

(And Danielle, if you are reading this, I don’t actually think you sabotaged the chocolate chip cookie recipe…at least most of the time.)

Tools I used to make this recipe:

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Healthy Chicken Pot Pie

Healthy Chicken Pot Pie. Just 335 calories for a huge, creamy serving! Packed with juicy chicken, fresh veggies, and topped with a golden, flaky crust.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 1 tablespoon extra-virgin olive oil
  • 10 ounces cremini (baby bella) mushrooms
  • 1 cup diced carrots (about 3 medium)
  • 1/2 cup diced celery (about 1 large stalk)
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups Almond Breeze Almondmilk Original Unsweetened
  • 2 cups cooked and shredded boneless, skinless chicken breasts (about 8 ounces or 2 small breasts)
  • 1/2 cup frozen peas
  • 1/2 cup frozen pearl onions
  • 1 tablespoon chopped fresh thyme
  • 1 prepared pie crust, dairy free if needed (I used my favorite whole wheat pie crust)
  • 1 egg, lightly beaten with 1 tablespoon water to create an egg wash


  1. Preheat then oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
  2. Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder,  salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
  3. Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
  4. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
  5. Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.
  • The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). Add the crust just before baking.
  • This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
  • To make the recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken. The pot pie will still be delicious and hearty.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 4)

  • Amount Per Serving:
  • Calories: 335 Calories
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Cholesterol: 12mg
  • Sodium: 593mg
  • Carbohydrates: 41g
  • Fiber: 4g
  • Sugar: 5g
  • Protein: 8g

I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own, and thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...


  1. My wife loves chicken pot pie, and also uses Almond Milk in baking and cooking all the time! This recipe looks perfect, can’t wait to give it a try. Thanks.

  2. I adore chicken pot pie, and I’m always trying to find good dairy alternatives that still taste like it wasn’t issing anything! You got me saving this for next time!

  3. Hi Erin! Looks yummmmy! Just curious if you have any substitution recommendations in place of the almond milk. It seems pretty important for the recipe but unfortunately we have a tree nut allergy in the house. Otherwise, I’ll be sure to make it when the hubby’s out of town. :) Thanks!

  4. Wonderful Recipe! Perfect for winter (:

    Rating: 5
  5. Since I’m lactose intolerant I’m always wondering what could take the place of whole milk or cream. I’ve used it but never to replace whole milk or cream. Thanks for the tip! Can’t wait to try the pot pie!!

  6. We LIVE off Almond Breeze in this house, so this is totally happening! My dairy-free hubs will LOVE!

  7. I love this recipe and I’m thinking it will go over well with my little ones. They tend to like when everything is sort of mixed together like a stew so this could be my next hit! 

  8. I am all about finding healthy dinner recipes! 

  9. Chicken pot pie is one of my all time favorite dinners!  I love that you lightened it up, so we can eat more of the good stuff!!!

  10. This recipe was super easy and the entire family loved it!

  11. Erin – do you think the recipe would be OK leaving out the mushrooms? Would you replace with more carrots/celery? We have a family of a mushroom-haters, but love Chicken Pot Pie! Also, any recommendations for a store bought pie dough so this can be made easily at the ski chalet this winter? Thanks for another great recipe!

    • Hi Kelly, yes you can leave out the mushrooms. You’re spot on that you can add more carrots/celery/peas instead. I recommend Pillsbury’s pie crust!

  12. Well, this was AWESOME! Made shredded chicken in the crockpot ahead of time, and came together quick and easy. Perfect comfort food!

    Rating: 5
  13. What to use in place of mushrooms for people, like me, who do not like them?

    • Hi Lianne! You can leave out the mushrooms and add in additional vegetables that you enjoy, or add more carrots, celery, and peas. I hope you enjoy the recipe!

  14. This looks so good.  Do you think you could make it I. Individual 6/8oz casserole dishes and then freeze?  


    • Hi Marcia, I think that would work fine! I would still wait to add the pastry crust just before baking. Note that the baking time may differ from the recipe if it’s in individual containers rather than a large pie dish, so you’ll want to watch it. I hope you enjoy the recipe!

  15. Erin- Thanks for a fabulous recipe! This was my first time using almond milk and found the results to be quite delicious. Chicken pot pie is my favorite dish and usually so fattening. I do have a question though- how did you calculate the calories with the pie crust? I get a delightfully low calorie count for the chicken and veggie mixture, but lots in the crust. I wonder if you calculated with store bought or your homemade?i just can’t seem to get the numbers to work. Any tips? 

    • Hi JC, I used a single Pillsbury pie crust for calculating. I’m so happy to hear you enjoyed the recipe!

  16. OMG!I absolutely love that this is made with almond milk! I have no reason not to drink milk, but I have come to love almond milk and am loving the idea of using in savory cooking like this! Totally inspired :D

  17. My husband and I loved this. Incredibly easy and versatile. I added a few more spices and swapped out the almond milk for Lactaid (it was what I had on hand). I’ve loved every recipe of yours that I’ve tried, thank you! Did your sweet potato/black bean quesadillas for meal prep this week, too. Perfect every time.

    Rating: 5
    • I’m so excited to hear that you loved this recipe, Erin! Thanks for taking the time to share your tweaks and leave this wonderful review, and thank you so much for your kind words about my recipes!

  18. This was a fabulous one!! Thank you for sharing ❤

  19. Just made this last night for dinner and what a winner!!! We loved it. The Almond Breeze made for a very creamy sauce without oozing all over the place. Never tried it before but will keep some on hand in my pantry.

    Rating: 5
    • Chris, I’m so glad to hear you enjoyed the recipe! Thanks for giving it a try and for taking the time to share your feedback!

  20. Thanks for another deliciously flavorful and healthy recipe! I had honestly never thought of using almond milk in place of dairy milk, but the result was a very creamy and tasty sauce. I will definitely try substituting almond milk in the future, based on the success of this recipe.

    • You’re welcome, Erin! Thank YOU for giving it a try and taking the time to report back and leave this awesome review!

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