Meet Healthy Chicken Pot Pie. With its creamy filling, extra veggies, chunks of juicy chicken, and surprisingly light calorie count, it is a champion wholesome comfort food. This easy chicken pot pie recipe has earned the esteem of judges ranging from picky toddlers, to discerning adults, to the greatest classic chicken pot pie judge of them all: my husband Ben.

Easy chicken pot pie recipe made with almond milk and vegetables

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 with pie crust. After a series of failed attempts, I abandoned the cookies. I maintain that an ingredient was missing from the recipe. Or perhaps cookies are an untouchable food, one where mom (and nostalgia) always know best…at least until my cookbook comes out. It has the best chocolate chip cookie recipe EVER. Not that I am biased or anything.

My chicken pot pie, however? ROARING SUCCESS.

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.

Unlike other chicken pot pie recipes, which range from over-the-top decadent (think chicken pot pie à la Pioneer Woman) to those that use “cream of” soups (like the original Campbell’s chicken pot pie), this recipe uses no butter or heavy cream but still achieves that delightfully creamy and decadent flavor.

I am often asked what recipes on my site are the most popular, which healthy recipes I make for dinner when I don’t know what to cook, and which recipes are Ben’s favorites. The answer to all of these is today’s recipe for chicken pot pie.

I know I’m occasionally prone to exaggeration (what? moi?), but I feel my superlative claim of this healthy pot pie’s “best ever status” has merit. This super easy chicken pot pie recipe made its original 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.”

Healthy chicken pot pie in a pie dish with fresh thyme

How to Make the Very Best Healthy Chicken Pot Pie From Scratch

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 clocks in at about 380 calories for an entire FOURTH of the pie dish.

Yes, that is correct. You get to eat an entire fourth of this easy chicken pot pie with pie crust for fewer calories than are in the average Subway sandwich. When is the last time you got to eat a quarter of a pot pie and feel fantastic about it afterwards? Definitely not after an old fashioned chicken pot pie recipe. No, this is not your typical easy chicken pot pie recipe with cream of chicken soup.

My tips and tricks to creating a healthy chicken pot pie filling that is creamy and decadent without the use of butter or heavy cream comes from a few key ingredients.

Almond milk, carrots, mushrooms, and thyme on a towel

The Ingredients

  • Shredded Chicken. Hi, healthy protein! You can speed the recipe up by using shredded store-bought rotisserie chicken, or check out my quick and easy methods for How to Cook Shredded Chicken on the stovetop, Baked Chicken Breast, Instant Pot Chicken, and Crock Pot Shredded Chicken. For a pot pie without chicken, try my Vegetarian Pot Pie instead. Or try turkey instead in this delicious Turkey Pot Pie.
  • Lots o’ Veggies. Carrots, celery, peas, and pearl onions are classic pot pie vegetables. For the peas and onions, use frozen (no need to be a hero and put yourself through the prep of peeling dozens of tiny onions). If you want to speed up the recipe even more, you can swap the carrots and other vegetables for a bag of mixed frozen veggies, though I still recommend keeping the fresh celery. Despite the fact that it’s irritating to purchase an entire bundle of celery when you only need a few stalks, celery has a way of making pot pie taste like, well, pot pie.
  • Mushrooms. Due to a general lack of mushroom enthusiasm that one encounters when one posts recipes online, I realize mushrooms are a controversial ingredient, but THEY ARE SO GOOD IN HEALTHY CHICKEN POT PIE. They give the filling a rich, savory depth. Now when I eat pot pie, if it doesn’t contain mushrooms, I miss them. However, if you have mushroom skeptics in your household, you can leave them out.
  • Flour. A little all-purpose flour helps thicken the pot pie filling.
  • Unsweetened Almond Milk. One of my main secrets to perfect healthy chicken pot pie! 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. If you need the pie to be dairy free (and thus have been looking for a milk substitute for chicken pot pie), almond milk is an ideal choice.
  • Fresh Thyme. Absolutely worth it for this recipe. You can swap dried, but it simply will not be as wonderful, and wonderful is what I am hungry for when I crave chicken pot pie.
  • Pie Crust. While I can’t envision a healthy chicken pot pie no crust scenario (unless we’re talking about my easy and healthy Crock Pot Chicken Pot Pie recipe with biscuits, of course!), I found that chicken pot pie with top crust only was a significant calorie savings, and I preferred the pot pie this way! Every bite of this healthy chicken pot pie has plenty of crust to feel comforting, and unlike the bottom of every chicken pot pie crust 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.

The Directions

  1. Sauté the mushrooms in a Dutch oven until browned. Add the carrots, celery, and spices.
  2. Scatter flour over the vegetables, and let cook for a few minutes. Add the milk little by little, stirring to incorporate. Boil the mixture until thickened, then add the chicken, peas, onions, and thyme. Transfer the mixture to a pie dish.
  3. Place the pie dough on top of the dish and crimp. Brush the dough with the egg wash, and cut slits into the top.
  4. Bake the chicken pot pie at 425 degrees F for 25 minutes, until golden. Let the pot pie sit for a few minutes, then DIG IN!
Creamy and rich healthy chicken pot pie with mushrooms

Bake This Recipe as Individual Healthy Chicken Pot Pies

  1. Grab a few larger ramekins (whatever size you’d like), ensuring they are oven safe.
  2. Roll out your pie dough into a single sheet. Flip a ramekin over and use it as a stencil to cut the pie dough into rounds large enough to cover, leaving about 1/2 inch of overhang on all sides. You will likely need more than one pie crust, as there will be more scraps.
  3. Spoon the filling into individual ramekins.
  4. Add the pie dough rounds on top, using the egg wash to seal as directed. Brush additional egg wash on top, then vent.
  5. Bake as directed, checking several minutes early to make sure your crusts do not overcook.

If you want to make chicken pot pie casserole style instead, check out my Chicken and Biscuits recipe.

Make Ahead + Storage Tips

  • To Make Ahead. 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 before reheating). Add it to the crust just before baking.
  • To Store. Cover and store leftovers in the refrigerator for up to 4 days. The crust may be a little less crisp after it has been in the refrigerator, but it will still taste delicious.
  • To Reheat. Reheat leftover chicken pot pie in a pie dish in the oven at 350 degrees F until warmed through. You can also rewarm this recipe in the microwave.
  • To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Pot Pie

Healthy chicken pot pie in a pie dish with a single serving on the side

Recommended Tools to Make Healthy Chicken Pot Pie

  • Ceramic Pie Dish. Ideal for today’s easy chicken pot pie.
  • Dutch Oven. This one is outstanding and a lifetime piece; it’s the one you can see me using in the recipe video. This is another excellent, more economical option.
  • Cutting Board. This one won’t slip out from under you while you’re chopping.

I hope this healthy chicken pot pie brings you as much comfort and satisfaction as it did us and the many friends and readers who have tried it. Enjoy every flaky, creamy bite!

As always, if you make this chicken pot pie recipe, please leave a comment to let me know how it turned out for you. THANK YOU!

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

Healthy Chicken Pot Pie

4.99 from 152 votes
Healthy Chicken Pot Pie. Just 380 calories for a huge, creamy serving! Packed with juicy chicken, fresh veggies, and topped with a golden, flaky crust.

Prep: 10 mins
Cook: 45 mins
Total: 1 hr

Servings: 4 servings


  • 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 unsweetened almond milk
  • 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


  • Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
  • 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.
  • 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.
  • 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.
  • Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.


  • *To cook the chicken in the Instant Pot, see this post for Instant Pot Chicken. To cook it in the slow cooker, see this post for Crock Pot Shredded Chicken. To bake it in the oven, see this post for Baked Chicken Breast
  • 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.
  • To make gluten free, use your favorite gluten free pie crust.
  • To bake as individual pot pies, see suggested directions in blog post above.
  • The calorie count was updated on 3/5/19 from 335 calories to 380 calories to reflect new nutritional data. That said, it is meant to be an estimate and provided as a courtesy, so if you’d like more precise measurements, I recommend calculating it on your own using your online calorie calculator of choice.


Serving: 1(of 4)Calories: 380kcalCarbohydrates: 41gProtein: 8gFat: 18gSaturated Fat: 6gCholesterol: 12mgFiber: 4gSugar: 5g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Made it recently, since my husband is a fan of chicken pot pie and I was looking for a healthier version. It was delicious! I didn’t make my own crust, but I am planning to do that next time!5 stars

  2. Can’t wait to try this recipe. I have been looking for a healthy chicken pot pie recipe and this looks delicious. Do you think I could use puff pastry dough vs the pie crust?

    1. Hi Susan, I haven’t tried it with this pot pie but have used it for others in the past. Yes you can use puff pastry. Keep the times the same, just make sure to watch your puff pastry around the 20 minute mark. It can go from perfectly to burnt quickly. Hope this helps!

  3. This recipe sounds delicious and I’m anxious to try it! I am on a low sodium diet and didn’t see that included in the nutritional information. Just wondering if you might be able to include that information as well. Thanks for the great recipes!

    1. Hi Brenda! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  4. Made this tonight for my hubby and I! I doubled the recipe for lunch left overs. It turned out so well! I added frozen beans and used fresh diced yellow onions instead of frozen pearls and left out mushrooms (I’m allergic 😭). I also added two cloves of minced garlic and used somewhat less garlic powder. It was amazing!! Almond milk makes a great milk substitute!! Thanks so much for this recipe! I’ll be coming back to it! ❤️5 stars

  5. Hi. I have enjoyed your healthier approach to cooking and new twists on recipes.
    With regard to using almond milk, what would other milks do for the recipe? I am very allergic to almonds, so almond milk (any milk containing pollen basically, which includes any with a nut base) is a not an option.


  6. This looks simple and easy to make! Would you recommend using it to make individual freezer pot pies? I would be using it in a two-crust pot pie recipe and freezing to bake later. How would you cook from frozen? Thank you!

    1. Hi Michaela! I’ve only tested the recipe as written so I wouldn’t be able to say what to do about cook time. You could definitely make this in individual pies. If you decide to experiment, let me know how it goes!

  7. Thank you Erin for this wonderful recipe! I doubled it, using a whole roasted chicken – cooked one pie tonight, and froze half the filling for a future pie. My partner said it was the best thing I’d ever cooked. The only change I made was substituting oat for almond milk, and added about 1/4 cup roasted potatoes that happened to come with our chicken. Absolutely delicious!5 stars

  8. Hi! I’m really looking forward to trying this recipe. My only concern is almond milk. I’ve never actually tried it and this may sound like a silly question, but will I be able to taste the almond flavor??

  9. excellent. did not use mushrooms so used potatoes instead. no celery so added in more carrot. used unsweetened soy milk and pc brand gluten free pie.. kids didn’t like the thyme taste so we’ll leave it out next time. ended up being perfect.5 stars

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