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

4.98 from 200 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



  • 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. 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. 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!!

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

  6. 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! 

  7. 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!!!

    1. Awesome, Kristi! Thank you so much for giving the recipe a try and reporting back! I’m so happy to hear you enjoyed it.

  8. 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!

    1. 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!

  9. Well, this was AWESOME! Made shredded chicken in the crockpot ahead of time, and came together quick and easy. Perfect comfort food!5 stars

    1. 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!

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


    1. 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!

  11. 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? 5 stars

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

  12. 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 :D5 stars

  13. 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.5 stars

    1. 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!

  14. 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.5 stars

    1. 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!

  15. 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.5 stars

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

  16. This is one of the best and easiest pies I have ever made.  It came out creamy as promised and was a hit with while family!  Absolutely  will make again!5 stars

    1. Julie, I’m so happy to hear the recipe was a winner! Thank you so much for taking the time to leave this fabulous review!

  17. Great, thank you! I made it last night and it was delicious. My kids wanted pot pie despite it being well over 90F out yesterday and your recipe was a winner and will definitely be our go-to. Much appreciated!5 stars

    1. I’m so glad to hear the recipe was a hit, Don! Thanks so much for taking the time to share this review!

  18. I love this! And I think I will love following this blog now, too! I found this recipe via Pinterest and identify 100% with your mission (and description of how this recipe came to be). My husband and I both loveee food (okay, who doesn’t?). But it can be so hard to find healthy foods to replace the cheese-filled, butter-covered, full-fat delicious recipes we’ve grown up with, especially the ones my mother-in-law makes. Your recipes look awesome and I can’t wait to follow along to make amazing and also healthy foods :) Thanks!5 stars

    1. Kayla, welcome! I’m so glad you found this recipe and my site, and I hope you find many new favorites! Thanks so much for this kind comment. :)

    2. This recipe turned out great! I did make some changes due to personal preference and what was in the house. Left out the mushrooms, used skim milk, and dried herb instead of fresh. Everyone really liked it.5 stars

  19. Hello.  In recent years have discovered I’m lactose and whey intolerant. I have sooooo missed chicken  pot pie as it was a Saturday night staple growing up.  The store bought kinds though.   Almond milk would work for me so I’m excited to try this.  Been all over the Internet searching for a recipe.  But I always liked having that bottom crust.  I fear only the top crust won’t satisfy my taste buds.  I’ll try it your way but just in case… could I possibly put 2 top crusts on?  Hope that’s not a silly question.   ;-)

    1. Cecelia, I hope you enjoy this recipe! You could certainly make the recipe with a bottom crust as well if that’s how you prefer pot pie. Two crusts together on top may be too thick, but another idea is to bake an additional crust separately (rolled out flat, brushed with extra egg wash, and baked on a cookie sheet til golden) and break off pieces of that to dip into the pot pie…that would be delicious too!

  20. Could I use coconut milk instead of almond? My daughter has issues with milk and I’m allergic to almonds. I’m also allergic to peas, can I substitute something else or just leave it out?

    Thank you

    1. Hi Sarah, yes, I think you could if you don’t mind more of a slight coconut flavor coming through! I would omit the peas and bump up the amount of another one of the vegetables. I hope you enjoy the pot pie!

  21. I have this pot pie in the oven right now, and it smells amazing! Neither my husband or I like peas, so we used broccoli instead. And I forgot to pick up a pie crust at the store, so I just made one from scratch! Thank you so much for sharing this recipe – looking forward to digging into it once it’s finished!5 stars

  22. Just made this recipe…it was so simple, tasty, and satisfying! Love the healthy twist on a classic comfort food :) 5 stars

    1. Alexa, thanks so much for taking the time to make the recipe and report back! I’m so happy to hear you enjoyed it.

  23. This is absolutely delicious (my teenaged sons agree), and you will never miss the high fat version (butter and milk). I will definitely make this recipe again.5 stars

    1. Susanne, I’m so happy to hear you loved the recipe! Thank you so much for giving it a try and taking the time to report back!

  24. This was wonderful! Never made chicken pot pie, but the individual frozen ones used to be a favorite of mine for dinner when I was a teen.

    Followed the recipe to a T, except that I left out the pearl onions as I did not have any on hand. Meant to add regular onions in with the carrots, but it did not happen.

    It was so creamy. Almond milk FTW! My Pillsbury crust cracked a little; I think I needed to make the vents larger.

    Just found your blog and I plan to explore. Thanks for the awesome recipe!5 stars

    1. Melissa, I am so so happy that you found my blog and loved this recipe! Thanks so much for trying it and taking time to come back and leave this glowing review. It means so much!

  25. I made this with leftover roasted turkey breast that I had on hand and it was fantastic! Used your whole wheat crust recipe, which was delicious and stood up perfectly to the filling–the perfect crust for the dish really.  And the use of almond milk and having crust on the top only are genius to make it a bit healthier. Thank you! This is definitely a keeper. 5 stars

    1. Elaine, thank you so much for taking the time to write this awesome review! I’m happy to hear this recipe was a hit. Great idea to use leftover turkey!

  26. Hi Erin!

    Just found this on a favorite blogger of mine’s insta story! Plan on trying it this weekend. I had a question though.. could I use chicken from a store bought rotisserie? Of course I would not include the skin but just trying to make it even easier than it already seems haha.


  27. Hi! So excited to try this recipe :) I’m wondering if your nutrition information for this recipe includes the pie crust? Thanks!

    1. Hi Molly, yes, the numbers in the nutrition estimate include the one whole wheat pie crust recipe I mention in the ingredient list!

  28. Have you ever made this using a cauliflower crust? I try to avoid flour at all costs, whether it’s whole wheat or the Pillsbury crust. If not cauliflower, any other ideas? 

    1. Hi Anne, I haven’t tried it with a cauliflower crust, and I honestly wouldn’t recommend it because I’ve never seen a cauliflower pastry-style crust. You could look for an almond flour pie crust recipe, though I don’t have a specific one that I’ve tested out myself. I hope that helps!

  29. Wow, great recipe! I was really impressed with how the almond milk made such a rich sauce for the pot pie. My daughter has a dairy allergy, so it’s perfect. I did add a splash or two of cooking wine (aprox. 1/4 cup). You can use red or white, I had red on hand. I think it gives a richer flavor to sauces. I added a tablespoon of fresh chopped parsley, and fresh sage. I used chopped onions with the mushrooms instead of pearl onions (I couldn’t find any at the store), and a clove of crushed garlic.5 stars

    1. Lydia, thank you so much for this lovely review! And thanks for taking the time to share your tweaks to the recipe—I’m so glad to hear you enjoyed it!

  30. Hello, do you have a suggestion for a substitution for the almond milk, other than dairy or coconut milk? (My son is allergic to all nuts, dairy, and coconut.) Do you think soy milk would work and, if so, would you recommend regular soy milk (which is slightly sweetened but not sweet) or completely unsweetened soy milk?

    1. Hi Vivian, I haven’t tried it with any other substitutions, but I would go with unflavored and unsweetened. It’d be an experiment and will likely affect the flavor of the sauce. If you do decide to give it a try, I’d love to know how it goes!

  31. We enjoyed a pot pie using your recipe for a ladies’ meal last night. It was delicious!! Our hostess tripled the recipe which made two 11″ x 13″ pans. She did put a crust on the bottom and sides of each pan and utilized a lattice crust on top (she used 3 double-crust recipes for the large pans). As another reviewer mentioned, she used diced onions and sauteed them with the other vegetables. This is a winner, and I will be using it for my own extended family meals in the future.5 stars

  32. What are you thoughts about cooking all of this in a deep cast iron skillet? Could I make the filling on the stove top then cover with the crust and finish in the oven all in the skillet? I gave all my pie tins to my sis-in-law. Your thoughts are appreciated.

    1. Hi Melanie, yes, I think that could work provided your skillet is bigger than 9 inches! I would probably skip putting any egg wash on the dish itself before putting the pie crust on (mentioned in step 4). If you do give it a try, I’d love to know how it goes!

    1. Hi Melissa, yes, I only do the top crust. I actually explain in depth my reasons why in the second half of blog post—hopefully that will help answer your question!

  33. Hi Erin! This sounds delicious and I am excited to try it. I have two questions. I don’t have a Dutch oven, will a large pot with a tight fitting lid work okay? Would this recipe be good to make the night before, and bake the next day? Thank you so much :)

    1. Hi Sue, yes, a larger pot similar to a Dutch oven will work just fine! As for prepping ahead, I’ve got you covered in the notes section just below the recipe. I hope you enjoy it!

  34. I made this last night and  it was by far THE BEST CHICK POT PIE recipe I’ve ever made! I also used your whole wheat crust and wow! Light and flaky. The flavor all around was so creamy and cozylicious! The mushrooms made it so hearty and filling. I did dice up a 1/2 cup sweet potato and 2 handfuls of spinach.  Thank you so much for this wonderful keeper! 5 stars

    1. Ang, I’m so happy to hear this was a winner! Thank you so much for taking the time to share your review and the tweaks you made!

  35. Made this the other night (using the whole wheat crust recipe) for my BF and my niece and we all loved it! My niece declared it “the best chicken pot pie she’s ever had.” Very easy to make, also. I did use whole milk instead of almond milk, so the calorie count was bumped up, but certainly better than a lot of the other recipes out there. The crust was very good, as welll5 stars

    1. Terry, I’m so glad to hear the recipe was a hit! Thank you so much for taking the time to leave this wonderful review!

  36. Hi Kathie, I’m sorry to hear the recipe didn’t come out to your liking. Many other readers have made it and enjoyed it, but I know everyone has different tastes. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!

  37. I’ve been using Almond Breeze Almond Milk for awhile now and this recipe is a great use for it. My sweetie/food critic agreed that this was the best chicken pot pie ever, especially since it’s healthy.  I added half of a chopped sweet potato and 1/4 cup more peas.  I also split the filling into two white 500ml ramekin like dishes and one 750ml ramekin for my sweetie.  Good job Erin.5 stars

    1. Cheryl, I’m thrilled to hear this recipe is a hit for you! Thank you so much for taking the time to leave this review!

  38. LOVE this recipe!! Came out perfect! I did add 2 tbsp. of butter to the filling, but I think I will try without next time because I think it will be great without it. Very good!5 stars

  39. I don’t have a Dutch oven. What would you suggest for baking instructions   ?  I do have a pie plate!

    1. Hi Kim, if you don’t have a Dutch oven, you can use another pot that’s deep/large to cook the filling. I hope you enjoy!

  40. Amazing chicken pot pie recipe! I used a whole wheat crust with butter with this and it was absolutely fantastic. My husband and I’s favorite recipe!5 stars

    1. Nina, HOORAY! I’m so happy you both enjoy this recipe so much. Thanks for taking time to leave this wonderful review!

  41. I have made this several times and i is delicious. I will suggest following the recipe to a T.5 stars

    1. Yinka, thank you so much for taking the time to leave this wonderful review! I’m so happy to hear you enjoy the recipe.

  42. I made this Chicken Pot Pie recipe yesterday and have to admit it’s scrumptious, but have one comment: At the top of the recipe, it says “Cook time: 45 minutes” but in the directions under step 5, it says to cook 25 minutes. I stopped cooking at 35 minutes because the crust was browning and almost getting burnt. What is the correct timing?5 stars

    1. Hi Linda! You should bake according to the directions as written in the step by steps (25 minutes). The cook time listed at the top is the TOTAL cook time, meaning it also includes when you are making the filling on the stove. I’m glad you saved it in time!

  43. I made this tonight and had to use dried thyme because I didn’t have any fresh. I substituted 1 teaspoon of dried for the 1 tablespoon of fresh. Unfortunately that was way too much thyme and overpowered what would have been a delicious meal. Looked perfect but the taste was not good as it tasted kind of soapy.

    1. Faith, if you try the recipe with fresh thyme next, I think that you’d have a totally different experience! Dried thyme is really really strong. If you need to use dried, I’d suggest only 1/4 teaspoon. Then you can taste the filling and add a bit more if you like. I hope it goes better next time!

  44. This was my first time making any sort of pie…but it was easy to make and delicious to eat! I ended up using about a cup and a half of skim milk instead of almond milk and it still has a creamy texture!5 stars

  45. We LOVE this recipe and have made it several times – it’s the only one I’ll make now that I know it’s possible to have delicious Chicken Pot Pie without feeling guilty about it. But… I’m sorry to say that the calorie count of 335 per serving (1/4 of the recipe) is not quite right. By my (extremely careful; I did my math 3 times!) calculations, the recipe using 1 Pillsbury prepared pie crust comes to 394 calories per serving. Using Erin’s piecrust recipe that is linked above, it’s…well, let’s just say, not low-cal. I hate to be the bearer of bad news, but just a heads up – if you’re counting calories, you might want to do your own math.5 stars

    1. Allison, I am so pleased you enjoyed this recipe! Thanks for the info on the calorie count too. I do my best to provide it as a good faith estimate, but I always recommend that those with dietary needs or who do count calories do their own to double check. Good to know!

  46. This was so delicious! I was looking for a different recipe to use up my rotisserie chicken and had a few things left in the fridge to use up as well before going away. I actually only used carrots, corn off the cob, peas and diced onions. This turned out DELICIOUS! I didn’t have a store bought crust so I made one quickly. My husband loved it and I can say this will be a ‘make again’ recipe. Thanks for sharing a lighter version of a classic recipe.5 stars

  47. I made this for the second time. I have substituted leftover mashed potatoes for the pie crust. Also substituted Whole Wheat Pastry flour for the white flour and used regular 2% milk. By making the substitutions, it saved a few calories and fat. Excellent recipe Erin!5 stars

  48. I’m not that fan of almond milk but with using it in this recipe can you taste the almond milk through the recipe ? 

  49. No matter how you slice it, this pie is fantastic!
    I used this recipe once before and the only complaint I received was that there was not enough crust. So, this time I rolled out a “bottom” crust and baked it on a heavy aluminum pizza pan, (for about 20 minutes when it was the right golden color), while baking the pie.  I immediately took a pizza  cutter and sliced into “squares” and let cool. 
    When we served the pie, the flaky “bottom “ crust was there for those who wanted it. 
    A couple of changes to the recipe that proved successful: I didn’t have any pearl onions so I used 1/2 cup chopped onions. No fresh thyme so I added 1/4 tsp dried oregano, 1/2 tsp dried rosemary and a pinch of dried peppermint. 
    Our guests asked for the recipe and I gave texted them the link. 
    Will definitely make this again. 5 stars

  50. This recipe is deeeeeelicious! I decided to try this as my man loves him some chicken pot pie. He loves chicken pot pie but is also very sceptical when it comes to changing an already perfectly amazing full fat recipe into something….. HEALTHY. I tried to do things stealthy without him noticing the almond milk but I was busted and he was convinced it wouldn’t be up to his standards. It was almost as if he was scared, lol. I convinced him to try it and his socks were knocked clear off! He loves it and reminded me to save the recipe. Thanks for the win Erin! Oh, I wanted to say that I added a boullion cube and half of a potato at hubby’s request. 5 stars

    1. Crystal, I’m so happy to hear it was a success! Thanks so much for taking the time to leave this wonderful review!

  51. OMG. i have never before written on a bloggers recipe but but HAD TO for this one. I literally stopped mid  meal to say how’s delicious this recipe is. 

    WOW!! The flavors. The consistency. Amazing. You would never know this has almond milk. 

    Thank you for posting such a great recipe!!5 stars

  52. I have been craving Chicken Pot pie for some time now. As someone who is lactose intolerant AND wants a heaping portion without destroying my calorie count for the day, I’m really excited about this!!

    Can’t wait to try it this weekend!5 stars

  53. This was the perfect recipe for the week after Thanksgiving! I used leftover turkey in lieu of the chicken. I typically have Almond Breeze Unsweetened on hand but was fresh out after the holiday. Instead, I whisked what leftover gravy I had with enough skim milk to make total 2 cups. I got some sweet spousal kudos, too! Thanks for sharing, Erin!5 stars

  54. I made this for dinner tonight. We only had the Almond Milk that is sweetened so that’s what I used. It tasted a little bit different but by the time I was diving in for seconds, I’d grown accustomed to the sweetness. I’ll buy some unsweetened the next time I make it but there will for sure be a next time. This was really good and I didn’t miss the bottom crust at all. I really think it was better without. Thank you for the terrific recipe.5 stars

  55. Is it alright if I sub the almond milk for oat or rice? I’d use coconut but it’ll overpower and I’m allergic to almonds :(

    1. Hi Mary, I haven’t tried it that way myself, but it should work! Some brands of oat milk are really sweet, so if yours is a sweeter version, I’d hesitate to recommend that here. I hope you enjoy the pot pie!

  56. Hi Erin,

    I am so excited to try this recipe.
    I am wondering how you would modify this if you wanted to make a handful of mini pot pies? My two year old is obsessed with pot pies so I’d love to make this in bulk. The chicken and veggies I can eyeball, but what about the liquid portion? Any suggestion? Thanks so much!

    1. Paige, I’d leave the recipe just as is (or double the filling if you want to make it in bulk), then spoon it into individually sized oven-safe ramekins. Cut the pastry to fit over the top of each (you can actually flip over and trace around an empty ramekin to do this, leaving an extra pastry border so that you have some overhang), then slice to vent and bake as directed! You’ll need to reduce the cooking time (I’m not sure by how much as I’ve never done this myself, so just start checking early and eyeball it). I’d also suggest putting the ramekins on a rimmed baking sheet in case the filling bubbles over a bit. If you decide to experiment, I’d love to hear how it comes out!

  57. This turned out amazing. I accidentally left out the mushrooms and cooked the pie crust separate and just stuck it on top but the flavors were all there. Very easy and delish!! 5 stars

  58. Loved this recipe, easy and delicious. I used cashew milk (what I had available) and halved the amount with chicken stock. I also used puff pastry as a topper with no bottom crust.5 stars

  59. Where did you find the whole wheat pie crust? Having trouble finding it! Can’t wait to try this recipe! Thanks! 

  60. Hi there! I want to make this for a friend who just had surgery! She is on a health kick and loves chicken pot pie so this will be perfect! I don’t have much experience making pies or working with pie crust. Can I use any store bought pre-made pie crust for this recipe??? Thank you for sharing!

  61. This was amazing, I just did the chicken pot pie here but used a crust that was somewhere else that I wanted to try. The pot pie was amazing! I even substituted GF flour from Trader Joe’s instead of the regular flour and it turned out great! My kids and hubby loved it as well. This will be in regular rotation!5 stars

  62. I’ve been cooking with almond milk for over two years and this recipe is going into my rotation full time. The half crust was a great hack and turned out fantastic. My wife loved the idea of so much food for so little calories, lol.5 stars

  63. We have made this recipe before and it has been amazing. Now that we are counting calories again, we decided to come back and try it again. However I am a bit stumped. You have above that 1/4 is only 335 calories, but the crust itself is way over this. Was the crust counted in this calculation?5 stars

    1. Kalenah, I’m so happy you like this! Did you make sure to only count 1 crust instead of two? Counts can vary by brand (and what I’ve listed here is meant to be a helpful estimate vs. iron clad), so if you want to be 100% sure, I recommend calcing it yourself. You can do so for free at

  64. This is now one of my favorite dishes to cook. I make it about once a week or two! Everyone loves it! Especially me!5 stars

  65. Genius way to lighten up chicken pot pie! It’s my husband’s favorite and now I will make it more often!5 stars

  66. I will make this but as individula pies (I have some pot dishes baought especially). Somewhere else I saw them use a circle of pie dough on the dish edge for the top to adhere to. Your method makes more sense. I will be freezing the individual pies and if you have advice on the choise of Foil or cling film I would be gratefut. I noticed that your pie seemed to be about 6 portions. Fortunately I have 6 pot dishes. :-)

  67. This looked so good.  Since I can’t make a pie crust, could I use the pillsbury pie crust for my top? 5 stars

  68. We are Seattle “NATIVES”… rare, nowadays! Your review of our beautiful city, Ballard and Fremont neighborhoods is SPOT-ON!! We enjoy EVERY place you mentioned…as often as possible! We are so happy you love our city and its people. Visit the International Nordic museum next time…get your Salt and Straw cone, short walk, finish cone…you’re at the front entrance!! COME BACK SOON! Karen&Bob

  69. I was surprised to see that no one had left a review because this dish is delicious! It’s one of my familie’s favorites. My husband prefers a double crust so I add 5 min to the cook time and it comes out perfect. Love, love, love this for dinner ? thank you for posting! 5 stars

  70. This was delicious and I’ve long sought a healthy recipe for the usual high-in-fat chicken pot pie. I made a modification for a nut sensitive eater. In place of almond milk, I used 1 cup low-fat, low sodium chicken broth and 1 cup n/f milk. The recipe got raves. Thanks so much.5 stars

  71. How long and at what temperature should you bake if pot pie is frozen? I just made this for a new mom and want to give her specific instructions.


    1. Hi Janet! I have not cooked it from frozen myself, but I’d guess it would need at least 20 more minutes. If the crust starts getting too brown before it’s done, you can cover it with foil. I would suggest lowering the temp too, perhaps to 375 degrees F. I hope that helps!

  72. I never knew that taking out the bottom crust would be so delicious! I used soy milk instead of almond milk, I didn’t add meat, and I didn’t have most of the vegetables but it tasted better than the high fat/sodium one I used to make:)5 stars

    1. Hi Linda! You can copy the URL link to the webpage and paste that in an email, or there’s a “Print recipe” button by the recipe card if you want to print it out for actual mailing.

  73. Amazing recipe!  I never leave reviews, but this recipe needs to be given 5 stars. My daughter is allergic to dairy protein and it’s been a struggle trying to find recipes she loves. This recipe is better than chicken pot pie made using dairy!  I edited slightly by using rotisserie chicken, added 1 T chicken bullion and fresh parsley rather than fresh thyme & added a medium onion rather than frozen pearl onions. Love, love, love!  5 stars

    1. Lindsey, I am so so soooo happy to hear this. Thank you for sharing your feedback and taking time to leave this wonderful review!

  74. Made this tonight using a gluten free crust and omitted the garlic/mushroom/onion to make it low FODMAP. Used 3 cups frozen veg and 2 cups chicken plus the celery and it turned out really great! Still lots of flavor without the garlic and onion. Best time I’ll add an extra 1/4 cup of almond milk – I think the gluten free flour soaked it up a little more than normal flour. Will definitely be making it again!5 stars

  75. I really like this lower fat alternative. My normal recipe is definitely delish but I know it is not good for me. Just using the one crust is excellent – still get the flavor and two crusts can be too much pastry. I think the flavor of the filling was very good even with the almond milk. I will say my son (who is skinny) prefers the fuller fat version. I may try to modify my other recipe with ideas from this one. But I will also use this one at times as well.5 stars

  76. This chicken pot pie is the BEST I’ve ever had/made! The simple and delicious filling is healthy, which makes it even better! Do yourself a favor, and MAKE THIS DISH!5 stars

  77. I made this recipe last night and yes was lovely, only change I did was used 1cup cream and then 1 cup of Almond Milk , made it nice and creamy we have enough leftovers for dinner tonight also, thanks for a great recipe.5 stars

    1. YAY! I’m so happy to glad that this recipe was a success, Cheryl! Thank you for taking the time to leave this kind review!

    1. This made my day! I’m so happy to hear that this recipe was a hit, Lindsey! Thank you for taking the time to share this kind review!

  78. I love this chicken pot pie. Having three boys ranging from 15 to ten months makes it hard to find something they all like. They all LOVE this. As do my husband and I. Thanks for a great healthier chicken pot pie! 5 stars

    1. YAY! Thank you for taking the time to share this kind review, Lindsey! I’m so happy to hear that you all have enjoyed this recipe!

  79. I missed the disclaimer stating the calorie count was not exact when I was scrolling thorough the first time. For me, the pie crust alone came out to be 400 cal per serving (1/4 of one Pillsbury pie crust) but I’m ok with that. It is still a lot healthier than the recipe I would’ve originally used. But for all y’all counting every calorie, it will probably be more than 380 cal per serving. 5 stars

    1. Hi Bree, thank you for taking the time to share this comment and the results of your nutrition estimate! I’m so happy to hear that you enjoyed this recipe!

  80. I never knew almond milk could make a rich creamy sauce. This is the recipe I am sharing with my friends and family, it is that good!!!5 stars

  81. This recipe is wonderful and great comfort food! You don’t miss the cream or potatoes in a traditional pot pie. I was very leary of using almond milk but not anymore!5 stars

  82. I would never consider the almond milk I get at the store “creamy” let alone “super creamy”- it has the consistency of 2% dairy milk at best. I will still probably try this though.

    1. Hi, I think you’ll be pleasantly surprised with how creamy the dish turns out to be with the almond milk. I hope you enjoy the recipe if you try it!

    1. Hi Mel! I actually would not recommend this, since it is both much thicker and usually sweeter. I’d recommend using regular cow’s milk if almond milk isn’t an option. I hope this helps!

  83. I did make a few changes but this is hands down the best chicken pot pie recipe I’ve ever eaten. I used gluten free flour for the crust and it was delicious.
    The biggest change I made was I added a dairy free cream of chicken soup recipe to the vegetables inside. I like a really creamy chicken pot pie middle. I used this recipe –

    I also added potatoes and corn and left out the mushrooms. ☺️
    I used your whole wheat pie crust but substituted gluten free flours.

    Everyone LOVED it!!! Thank you!!!5 stars

    1. I’m so happy to hear that this recipe was a hit, Stacy! Thank you for taking the time to share this kind review!

  84. I love chicken pot pie. I made this dish with leftover turkey, I even had some already cooked carrots that I tossed in there (I hate wasting food). I never used an egg wash on my dough, I always felt I was wasting a whole egg. But I did this time and turned out beautiful. Thank you for another delicious recipe. Oh, and I didn’t have fresh thyme unfortunately so I had to use dry thyme, so I might have added some extra thyme :)5 stars

    1. I’m so happy to hear that this recipe was a hit, Irma! Thank you for taking the time to share this kind review!

  85. Would you be able to make more pot pie filling (chicken and veggies) and put in a deeper dish, but the same amount of crust?

    1. Hi Christina! This already yields a fairly deep dish pie; you could certainly multiply it as you like, fill the dish as much as you can, then bake any extra in a separate, smaller dish. I hope you enjoy the recipe!

  86. The calorie count is so wrong. The pie crust has over 1251 calories alone. One quarter of that is 312! Add the filling at over 900 calories total makes the total dish about 2151. One quarter of that is 538!!!
    It was tasty, but it is not as healthy as suggested.

    1. Hi Allison! The calorie count listed is just an estimate and can vary greatly based on the specific brands used. If you want more precise numbers, I suggest inputting your specific ingredients into a nutrition calculator like MyFitnessPal. I hope that helps!

  87. OMG, this was amazing! We are not mushroom lovers, so i just added some diced yellow potatoes in their place. Simple and delicious!5 stars

  88. This recipe is a stable in my home, especially in the colder months! I love chicken pot pie (like, the kind that is really awful for you), and I LOVE this chicken pot pie even more! It’s so cozy and yummy and it’s even more hearty and filling than classic chicken pot pie. This recipe even taught me to love mushrooms. The first time I made it, I went way easy on the mushrooms and I’ll never make that mistake again… who knew they’re so delicious?! I LOVE food and have a tendency for overeating, there is nothing like eating half of a chicken pot pie with no guilt :) 

    In case anyone is like me and can’t find frozen pearl onions in the store, regular sautéed onions or frozen chopped onion will be perfect, I’ve tried both. I’m
    Not sure if I love  thyme, and poultry seasoning has made a nice substitute. 

    Thanks for this recipe, Erin! I can’t stop sharing it with my fiends! :)5 stars

    1. I’m so happy to hear that this recipe has been a hit, Allie! Thank you for taking the time to share this kind review!

    1. Hi Cristina! I haven’t tried this recipe with oat milk, but you could certainly experiment with it. If you try it, I’d love to hear how it goes!

  89. It’s really outstanding. I used this recipe and omitted the mushrooms. My daughter dislikes them, but we added chopped spanish onions and celery (which she loves). I can’t believe how beautiful the sauce is with almond milk. Never making it the old way again. This is truly a guilt-free dish.5 stars

  90. We used the whole wheat pie crust recipe. I would change the amount of mushrooms that were added to our pot pie and I cut the celery smaller. Other than that, we will probably have this again.
    Thanks for a great recipe!5 stars

  91. Was looking for a healthier way to make chicken pot pie, and loved that you used almond milk. I made the recipe as is but did find it was a bit bland. I think the recipe could have used more spices. 4 stars

    1. Thank you for taking the time to share this kind review, Amy! You can certainly increase the amount of spices next time if you prefer. I’m happy you enjoyed it!

    1. I’m so happy to hear that this recipe was a hit, Donna! Thank you for taking the time to share this kind review!

  92. Tried this tonight and loved it! I haven’t made chicken pot pie in YEARS because of how notoriously unhealthy it is, but this recipe was such a delicious healthy option. Thank you!5 stars

  93. I am dairy-free, so naturally, I don’t typically go-to chicken pot pie as a meal but this recipe was absolutely delicious! It tasted creamy and rich even though there were absolutely no milk products in it! It was super simple and easy to follow and Erin gives you so many options to make it fit affordably into your life. I can’t wait to make this recipe again, thanks Erin!5 stars

    1. Hi Ash! Unfortunately, the pickled pearl onions will have a strong taste, so I wouldn’t recommend using those. Many other readers have swapped in regular diced onions, so you might want to try that. I hope this helps and that you enjoy the recipe!

  94. Thought I’d give your recipe a try, it seemed healthy and simple enough for a non-cook like me to attempt. I substituted more peas instead of pearl onions (I don’t care for pearls) and regular portobello mushrooms instead of the baby bella’s (what I could find in a pinch).
    When I pulled the pie from the oven it looked so delicious, and tasted even better than it looked! It’s a great recipe, thanks so much, I feel like a real cook! ?5 stars

  95. We love this recipe! I’ve made this so many times, I’ve lost count. In fact, I’m making it tonight. :) The only thing I change up is the onions—I chop an onion and cook it with the veggies instead of using pearl onions. Just like it better that way. Thank you for all the great recipes!! 5 stars

    1. I’m so happy to hear that this recipe has been a success, Trish! Thank you for sharing this kind review!

  96. Love this recipe!! My wife and I have everything on hand and we are going to make it tonight. Were using up our virus induced bag of frozen veggies, fresh celery and mushrooms (we love the fungi…who doesn’t??). Only other change is we wanted to use chickpeas because we used up our Rotisserie Chicken already.

    Perfect for this dreary rainy day.
    Thanks!5 stars

  97. Loved this recipe. Had to make a few q changes…I added diced onions at the beginning since I didn’t have pear onions. I also used 2% milk and had to substitute crescent rolls for pie crust. The finished pot pie was wonderful. I love this recipe because it tastes amazing and there are no soups or mixes. This is great for my blood pressure!5 stars

    1. I’m so happy that you enjoyed it, Cherie! Thank you for sharing this kind review and your adaptations!

    1. Hi Nikki! I haven’t tried to double the chicken, but you could experiment with it (as long as it all fits in your pie dish). If you decide to try it, I’d love to hear how it goes!

  98. I’m late to the game here but I just made this last night for the first time and loved it!  I couldn’t believe how creamy and filling it was- not to mention delicious. I was skeptical of the almond milk but found it, along with the fresh thyme, to add the perfect flavor combo.  This recipe is a keeper for sure. Thank you!!5 stars

    1. I’m so pleased that you enjoyed the recipe, Jolene! Thank you for sharing this kind review!

  99. It was delicious. I would cut down on the thyme though as i thought it overpowered all the other delicious ingredients. My husband said it was the best pot pie he ever ate!4 stars

    1. I’m so pleased that this was a hit, Theresa! Thank you for sharing this kind review!

    1. Steph, I am so so pleased to hear it! Thanks for sharing this kind review. It means a lot to me and is so helpful to others!

  100. Looking to add some new meals to our dinner rotation ..looking forward to giving this one a shot! 

  101. I’m planning on making this tonight but have had 0 luck finding whole wheat pastry flour. I read online substituting 1/2 cup of whole wheat + 1/2 cup of all purpose flour for every 1 cup of whole wheat pastry flour. Would you recommend this? Or would it just be better to buy premade pastry crust at this point. Thanks in advance!!

    1. Hi Sierra! If you use regular whole wheat vs. the whole wheat pastry, your crust will be more dense and the wheat flavor more pronounced, but that doesn’t mean it can’t still be delicious! It just depends on what you prefer. Maybe try doing 1 cup whole wheat plus 2 cups all purpose. I hope that helps!

  102. Great recipe!!! We are in the process of making this for the second time! Super easy and super tasty. This week we are adding broccoli and potatoes!5 stars

  103. Thank you for sharing this dish. The almond milk is a great alternative and still is super creamy. Great healthy pie!! 5 stars

  104. Chicken pot pie is my “last meal” choice every time. I left the mushrooms out because I don’t like mushrooms. It was so so good! Didn’t even miss the milk! 5 stars

  105. Made this for dinner last night. My husband who apparently was never a big fan of chicken pot pie growing up absolutely enjoyed this recipe! The only swaps were: I used oat milk instead of almond milk (because it’s what I had on hand) and I was out of mushrooms (sad because we love them) so I subbed a potato. Still so yummy! Makes for really good left overs. Will definitely make this recipe again in the future.5 stars

  106. I made this tonight for my husband and son. There are only 3 of us, and I was hoping for leftovers for lunch tomorrow. Needless to say, there are no leftovers! This was absolutely delicious! I forgot to take a picture, but we will be making this again!5 stars

  107. Let me start by saying this recipe is amazing!!!! I have not eaten a pot pie in many years because of the calorie count. My husband has been talking about pot pies for months so i thought i would try this recipe. I made 2 separate ones one with and one without mushrooms due to the fact that I have mushroom haters in my family. My husband ate the one with the mushrooms and he said it was the best pot pie he ever had. It was delicious! Thank you for this great recipe. I will be making it again.5 stars

  108. This is my go-to chicken pot pie recipe! It’s delicious but doesn’t feel too heavy like some traditional pot pies. It’s also really versatile so you can easily swap out the veggies to your liking :)5 stars

  109. DELICIOUS! I used half almond half coconut milk, added lots more veggies so needed more salt and pepper, and added cayenne pepper. I used your whole wheat pie crust (halved since I was only doing the top)… it was a favorite!5 stars

  110. Thank you Erin.
    I can’t wait to try this recipee.
    I’m not that great of a cook.
    I have been searching for a chicken pot pie recipee for ever.
    There are so many.
    So I have decided to try yours mainly bc it is a lightened up version.

  111. I didn’t feel guilty at all eating this! I prepared my chicken in the pressure cooker and followed the other instructions. It was delicious. Can’t wait to make it again. 5 stars

  112. This is one of my go-to recipes when I want comfort food! It’s easy and sooo delicious! I love not feeling guilty after eating it too. Highly recommend!!5 stars

  113. Hi Erin
    One of my best comfort foods ever!
    I searched for healthy chicken pot pie, and when I saw you had mushrooms- I knew without a doubt this is the chicken pot pie for me.
    I made it a few years ago and it came out DELICIOUS!
    I am going to prepare it this weekend with what I think may be a healthier crust, using cold-pressed coconut oil.  Never tried it!
    But I am not too too worried because the pot pie filling is so good, I can eat it alone!
    Here is hoping to a good crust.
    I signed up to try some more of your delicious looking recipes.
    God bless,
    Lisa5 stars

  114. This was so good! I can’t have lactose so the almond milk was a really good choice for me and actually very tasty as I always use only soy milk. Also, I never made pot pie before and it was a bit of work but the taste is amazing. I made 6 small ones and put extra bellpeper and green beans. Thank you for the recipe ❤️5 stars

  115. Made TWO chicken pot pies and they were DELICIOUS! We have a “non pea eater” in our house – so I made one with no peas and one with peas and they were BOTH delicious!!! Honestly, with just the top crust you don’t even miss the bottom crust! It was JUST THE RIGHT AMOUNT. I also want to share, the left overs were JUST AS GOOD!!! Definitely making this recipe again! Thanks Erin for yet another family favorite!!! :-)5 stars

  116. This has become my go-to recipe! I actually make 2 whenever I make it so o can give one to my M-I-L. Thank you for making a healthy pot pie! This is a huge crowd pleaser, but it sure doesn’t last long in our house. We add corn but everything else is perfect! Thanks again!5 stars

  117. This recipe is AMAZING!!! Just made this for dinner for the first time, huge hit! Super easy and perfect comfort food.5 stars

  118. Hello. I also have a Pea hater in the house – me! So I swapped out the peas for diced frozen string beans – worked fine. Also used grated red onion instead of the pearl unions because I was out of them. I also sauted 2 chicken breasts in a small skillet in 1 tablespoon of butter, garlic powder and salt and pepper and then shredded it and then because there is only me that I am cooking for, I made them in the shape of a hand held pie and cooked them in the Air Fryer. OMG – great dish. Will definately make it again. Thank you for sharing the basic recipe.5 stars

  119. Your notes say to make gluten free, use a gluten free pie crust, but there’s also flour in the mix added before the almond milk. What do you recommend as a flour substitute? Would cornstarch come out too gloopy?

  120. Hi Erin- fantastic recipe, can’t wait to make this for dinner tonight. I have fat free/skim milk on hand… can I use that in place of almond milk? Will it yield the same results using the same measurement? Thank you!!

      1. It turned out SO good. By far the best lighter take on pot pie that I’ve ever made. I threw in some fresh garlic, a handful of spinach and tsp of chicken bouillon !5 stars

  121. If you are making with frozen vegetables do you just add to the Dutch oven frozen? Or precook the veggies before adding? If adding the frozen direct to the pot does anything change in the time for cooking?

    1. Hi Lauren! No need to precook or change the baking time; just thaw the veggies and pat them dry. I hope you enjoy the recipe!

      1. Hi Erin, thanks for the response. If I am using thawed out frozen veggies (including for carrots and mix bag for mushroom sub – lots of mushroom haters in this house) do I only cook the celery then add flour/milk and add all the rest of the veggies at the end with the chicken? Or would you just put all the mixed frozen veggies in except peas and onions before adding flour/milk? Thank you! Cooking newbie here

          1. Thank you for all the help (I am a beginner in the kitchen)! It was delicious and my family loved it! I will definitely be making again. Looking forward to trying more of your recipes.5 stars

  122. Easy to follow instructions, uncomplicated ingredients list, dairy free, and fantastic flavor! 5/5 for sure. Will be making again.5 stars

  123. So so good!! Super impressed with how creamy it turned out just with the almond milk. I went the easier route and bought a rotisserie chicken and pillsbury pie crust. I also made two batches since I had enough ingredients! Will definitely make this again and again.5 stars

  124. Made this tonight. It was so good! Prepared it last night and popped it in the oven after work. Definitely will make it again, and will probably make a couple with leftover Thanksgiving turkey.5 stars

  125. I used regular onions, ground chicken (cause that’s what I had in the fridge) and it turned out great! I made it in my skillet (since don’t have a Dutch oven) and put the crust right on top and direct in oven and it turned out great. I want to try this in little ramekins for single servings next time! Thanks so much, so easy and so good!5 stars

    1. Hi Carrie! I’ve never tried this myself, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  126. I used my leftover turkey and extra pie crust from Thanksgiving, so technically mine was a Healthy Turkey Pot Pie but it was perfection! It tasted like a very filling treat and did not taste like health food. Sometimes when you read “healthy” in the title of a dish, there is a slight fear that when you finish eating it, it’ll leave you wanting the regular unhealthy version and there was NONE of that with this. It tasted like pot pie and I couldn’t wait to eat the leftovers the next day!5 stars

  127. This is my favorite pot pie recipe. We gobble it up every time I make it. Trying this with some leftover Thanksgiving turkey. Can’t wait to try.5 stars

  128. Hi Erin just wanted to thank you for this awesome recipe. I’ve made it several times now and am now making it for my fiancé (in London)who has never had traditional American pot pie! Thank you!5 stars

  129. WOW! This chicken pot pie is absolutely delicious! You absolutely are not missing out on anything with this lightened version. I really could have had it even without the top crust it is that good, but the crust was there so whatever ;) My mom really enjoyed having dinner with us, and in her words, “it’ll be hard to top that.” Thank you so much for this recipe. I will definitely be making this again.5 stars

  130. This was so good! Was skeptical not using my usual cream soup but so much better and worth the work! I modified it a bit….I used bought pie crust and sautéed onion, celery, Brussels sprouts and a zucchini (bc I needed to use them up!) then added a small bag of frozen mixed veggies. I also had heavy whipping cream so I used that and the almond milk…SO creamy! I was using up my left over turkey from Thanksgiving so used 2 cups of turkey. Family says it’s a make again!5 stars

  131. So good! I don’t eat dairy anymore, but you totally don’t miss it in this recipe. The almond milk is undetectable (and trust me, I’m not a fan of almond milk).5 stars

      1. It was delish ! Will be my absolute go to ! I added 1/2 veg seasoning cube(broth).
        Love having only the top crust !!!! Thx ! look forward to more recipes5 stars

  132. I was looking for a healthy pot pie recipe -this one was PERFECT! My entire family (consisting of a husband, college-aged son, high school aged daughter and me) ALL completely loved this recipe. In fact, upon request, I’ve made it twice already in two weeks! I made it once by cooking my own chicken thighs and another time starting with a Costco rotisserie chicken. Starting with a yummy and moist pre-cooked chicken made this a super fast dish to prepare. And you are correct about the fresh thyme – definitely one thing not to substitute!! Finally your video was really helpful (and fun to watch). I will definitely be looking at more of your recipes. Thank you!!5 stars

  133. Honestly the best I have ever had! My go to before this was the New York Times recipe but I have been wanting to cook healthier meals for my fiancé. He loved your recipe and so did I!5 stars

  134. I have made this recipe over a dozen times! My husband is lactose intolerant but still loves comfort food. This is the best pot pie I have ever made, even cows milk recipes. I substitute the peas for green beans, since I don’t like peas, use fresh chopped onion & garlic. Soooo good!5 stars

  135. I have now made this 3 times and it is reliably delicious. I hadn’t cooked with almond milk before. It’s a great dairy substitute — no one would know it’s not milk or cream workout being told.5 stars

  136. This was so delicious. I took out the mushrooms cause we don’t like them in our house. I was honestly nervous if it would be as good with the almond milk….it did not fail. So good!5 stars

  137. This recipe is amazingly easy and so delicious. I made it for multiple picky family members who say they don’t like “healthy” versions of classic. There we no leftovers! This is regular rotation. I jazzed it up by making my own crust.5 stars

  138. I made this pot pie and used low fat crescent rolls for the top crust! It was delicious & even lower cal & lower fat than using a pie crust! My hubby loved it!! I was amazed at how creamy it was with just almond milk & 1/4 cup flour. I highly recommend this!!!5 stars

  139. Chicken Pot Pie is one of our favorite comfort foods, but I’ve held off on making it over the years because it’s traditionally not so great for you! Until we found this recipe! Game changer! It is so good – can’t tell at all that it’s a lightened up version! Thank you!5 stars

  140. I am going to try this recipe. My husband and I love pot pies. A SMALL pot pie bought at the store is approximately 500 calories and has very little meat in the pie. It is mostly crust.5 stars

  141. Delicious! Made with a yeasted olive oil crust. Rave reviews. Amazing how it was so creamy and delicious w almond milk. I’ve never used almond milk before but will continue to do so. Thank you so much!5 stars

  142. Hi Erin,
    I can’t wait to make this Healthy Chicken Pot Pie with the whole wheat pie crust. I’m gathering ingredients now. I have 2 questions: may I use Almond Milk with vanilla? What kind of “healthy” shortening did you use or recommend for the pie crust. Oh and also: may I use a Pyrex pie plate or must it be ceramic? I’m not sure why I wouldn’t just use the Dutch oven??
    Thank you so much!

    Linda Z from CT

    1. Hi Linda! While I recommend using unflavored, unsweetened almond milk, you could try the vanilla kind. Just be aware that the vanilla flavor may alter the final taste of the dish. I recommend using very cold vegetable shortening for the pie crust. As long as it’s oven-safe, I think the Pyrex dish should work fine here. I hope you enjoy the recipe!

  143. I have an entire Pinterest board for chicken pot pies. We love these, but they can be tricky getting right amount of liquid to other ingredients. I always made a 2 crust pie, too, so it was truly a guilty pleasure meal.

    Tried this recipe…perfect!! I used frozen corn and green peas, a can of French style green beans, corn, green limas, and a jar of sliced mushrooms with store bought rotisserie ckn.

    Delish!! I can toss all other recipes. And,w only 1 crust, we had taste of crust w/o the added calories or guilt!5 stars

  144. Absolutely delicious, very hearty. No need for any cream, the almond milk does the trick perfectly (and I was very skeptical about that!!)5 stars

  145. if I were to put both a top and bottom crust on the pie, what would the cook time be?! I am so excited to true this!

    1. Hi Ashley! You could certainly make the recipe with a bottom crust but I have never tested it with a bottom crust so I am unsure of the cook time. If you try it, let me know!

  146. I read this recipe like 10 times and I’m confused as to where the dough comes from? I don’t see it on the list of ingredients and the flour is sprinkled on the veggies so that isn’t it. Am I missing something?

    1. Hi Nichole, in the ingredient list, second to the last ingredient it says: 1 prepared pie crust. Also there is a link to my homemade whole wheat pie crust if you want to give it a try. Hope this helps!

  147. Hi there. Going to make this tonight. Just wondering if I can use puff pastry for the top (my boyfriend loves it) and if so, would any of the cooking times/directions change?

    1. Hi Sarah! 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!

  148. 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

  149. 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!

  150. 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!

  151. 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

  152. 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.


  153. 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!

  154. 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

  155. 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??

  156. 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

  157. Had to substitute some things here and there, because I didn’t have all the ingredients on hand. Also only had frozen pie crust….. BUT, my 13 year old said it was the best chicken pot pie he has ever had, and the whole family loved it!
    Will definitely be making this more often!5 stars

  158. This was easy to make and everyone loved it so much! I didn’t have plain almond milk, so I used regular milk instead and it was delicious. Thank you!5 stars

  159. I made this recipe last year and it was delicious by this year I tweeted it a bit. I made the filling with 1 cup of unsweetened almond milk and a shy 1 cup of unsalted Kitchen Basics chicken broth, reglazing the pan with a splash of white wine.
    I also made 4 small 1.5 cup pit pies instead and of one large 9″ pie since there’s only two of us. I also used the white meat from a Costco Rotisserie Chicken to save time.
    Still delicious!!5 stars

  160. Delicious! I’ve made it with pie crust and, like a cottage pie, with a potato topping, for a friend with lots of allergies. Kudos for this great recipe!5 stars

  161. I love this recipe! I do add some smoked paprika and crushed red pepper as our family likes a little extra spice . But it is excellent! We bought our daughter your recipe book. She is going to be a dietician .5 stars

    1. Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review! And thank you for your support with my cookbook!

  162. I’d never made chicken pot pie before and this recipe was so easy. I especially love when shortcuts lead to healthy and delicious meals! I substituted dry thyme for fresh and lactose free fat free milk for the almond milk and it still turned out great! My partner doesn’t love onions so I may substitute the pearl onions for diced next time, more his speed. For anyone looking for a good and simple chicken pot pie, I highly recommend this!5 stars

  163. I made this for my daughter when she returned home from having a baby. She said it was the best chicken pot pie she ever had – giving it a “blue ribbon”. That’s the highest compliment she’s ever given my cooking! So thank you! This recipe is a keeper!

  164. You will not miss the bottom crust at all! And being able to eat more pot pie is a major bonus. Plus those mushrooms, yum and yum! I used chicken thighs (personal preference) instead of breasts. Other than that I followed the recipe exactly and absolutely loved it! Next time I’m making two;)5 stars

  165. Five Stars!
    Easy recipe with fabulous flavor. We have nut allergies in our house, so I used cows milk vs almond milk. I did add mushrooms and also chopped a medium onion vs pearl onions, I used ingredients I had on hand, it was a snowy afternoon.
    Hubby and daughter raved, seriously! Raved again when they enjoyed the leftovers.
    Quintessential comfort food. Definitely will be making this recipe again and was told not to change a thing!❤️5 stars

  166. Made this last night and it was so yummy! My only question is I logged it in my fitness pal and it appears the filling for 1/4 of the recipe is about 380 but when you add the 1/4 of your crust recipe that tacks on another 400 calories. Still delicious and I’m sure more calorie friendly than a traditional chicken pot pie recipe! Will definitely make again!5 stars

  167. My husband who doesn’t like Chicken Pot Pie loved this. I omitted the mushrooms and added a bit more of the other veggies. I also added some chopped fresh rosemary. I used oat flour instead of all purpose flour. I also used about a pound of chicken, boiled and chopped. I absolutely loved the almond milk in this recipe.5 stars

    1. Hi Vickie! 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!

  168. I made this for dinner last night using smoked turkey breast cubed instead of chicken. I also spiced it up a bit more and it was delicious! My husband had 2 helpings and then snuck in a couple of more big spoonfuls before we left the dinner table.4 stars

  169. GREAT recipe! Made it for my dad and husband, my dad has had high cholesterol in the past and is aware of what he eats, sticks to white meat, etc. when I found this recipe with ALMOND MILK to give it the creaminess (instead of butter and milk) I was a little weary… THIS WAS A DELICIOUS STUNNING pot pie recipe and the men LOVED it! Thank you for this great alternative yet still classically delicious.

    Ps. Used regular white mushrooms because that’s what I had and they were delish in it as well!5 stars

  170. Hi there! I’m having trouble finding frozen Pearl onions. Can you use jarred Pearl onions or fresh? Or any other substitute you’d recommend ?

  171. I have made this recipe many times. Served a dozen ladies with individual pies for book club and it is a favorite. (Even someone who didn’t like mushrooms ate it and loved it.) It is by far my favorite pot pie recipe!5 stars

  172. Yum! Or as my husband said, “This is excellent.” Perfect for a night when the temps are going below zero again. Great flavor, everything is so well balanced, and a great way to use up leftover roast chicken. I did make a GF crust with Bob’s Red Mill GF Pie Crust mix, and it worked out perfectly. Definitely a keeper! Thanks for the great recipes.5 stars

  173. I made this recipe because it was dairy free. It was delicious! I didn’t make or buy any crust but served it over rice because I can’t tolerate gluten or dairy. My family loves it and there were no leftovers! I will definitely make this regularly for my family. Thanks so much!5 stars

  174. I accidentally used regular almond milk instead of unsweet and it still turned out great. It tasted slightly sweet but reminded me of Thanksgiving lol.5 stars

  175. I have made this recipe about 6 times now, and it’s the best! It is my go-to recipe for chicken pot pie.5 stars

  176. My 10-year old step-son made this for dinner tonight (supervised, and with veggies I chopped earlier) and it was outstanding. So glad we doubled the recipe so there’s more for tomorrow! Husband was skeptical on the almond milk and lack of broth, but he absolutely loves it. Thank you!5 stars

  177. I made this light night and it was a hit. I did not put in mushrooms since not everyone in house likes them, I used frozen peas and carrots since I needed to make it fast. I used rotisserie chicken breast that I had and diced that up. I added the frozen pearl onions (more than you had listed) but I think I added too much so I need to cut them out or add much less. Everything else was to recipe. I did not make in a pie plate but a 3 qt corning ware. I happened to have unsweetened almond milk on hand in the box, and it thickened beautifully and no one noticed any difference in taste. It truly lightened up the whole recipe. Thanks for the great recipe! Will be making again!5 stars

  178. We love love love this. It is the only chicken pot pie I make now, and it is somple and quick to prepare. And so easy to add other veggies I have on hand. I used a homemade gluten-free crust and nobody could tell it was gluten-free. Truly, all I can say is WOW!5 stars

  179. I took a chance and doubled the recipe. I am always looking for vegetable loaded recipes you can make ahead and/or freeze. I did make frozen pie crust separately. Well we LOVED it and ate so much that I barely have leftovers for lunch. We were not interested so much in having pie crust as the vegetables and chicken. Thank you!5 stars

  180. Craving chicken pot pie. Love Costco’s. Guess what it’s seasonal. Saw your recipe. WoW. Followed exactly Except original almond milk. Absolutely fabulous My new pot pie specialty. Absolutely fabulous5 stars

  181. I’ve made this before and it was awesome as written, however I’m currently out of almond milk, do you think oat milk would work in it’s place?5 stars

    1. Hi Jillian! I’ve never tried oat milk in this recipe, but other readers have had success with it. If you decide to try it, I’d love to hear how it goes!

  182. How would I do the filling if I opted not to do a crust? Same steps except different time in the oven or just keep hearing on a stovetop?

    1. Hi Caroline! I’d actually recommend checking out my Crock Pot Chicken Pot Pie, as it doesn’t use a crust. I hope this helps!

  183. The cook was so pleasant to watch, and made me want to make this pie immediately so I will it looks delicious

  184. Chicken Pot Pie is my husband’s favorite meal. This recipe made making this meal super easy, and it was delicious and healthy!! I will be making this again!4 stars

    1. Hi Ivonne! I’ve only tested the recipe in the oven. If you decide to experiment in the crock pot, let me know how it goes.

    1. Hi Nikelle, it was linked in the recipe card next to the ingredient. Here is my favorite:

    1. Hi Taylor! I haven’t tried it myself but you likely could. If you decide to experiment, let me know how it goes!

  185. This is a home run dinner! My husband and our guest loved it! The filling is so hardy but I feel great knowing it’s filled with five different veggies and almond milk! It’s guilt free!!
    The only thing I think I’ll change next time is try to use a regular diced onion instead of frozen pearl onions. They are the largest veggie in the filling and they don’t seem to blend as well- you get one big bite of onion at a time.5 stars

  186. My family loves this recipe! It’s one of our go to’s. We skip on mushrooms & onions and just do more carrots and celery. We’ve also used regular milk when we are out of almond and it works great! We’ve also had success subbing puff pastry for pie crust in a pinch.5 stars

  187. Considering making this tonight….no chicken broth in this though? Does the flour and almond milk alone make this creamy enough?

  188. Absolutely great! I haven’t made CPP in ages, and I couldn’t wait to make it. I did do a substitute for the milk. We don’t care for almond milk, so I used Pet evaporated milk diluted 1:1. It was truly “cozylicious” Thank you!5 stars

  189. This is a wonderful pot pie recipe. It has fewer calories than the traditional one but it’s every bit as creamy and delicious. The fresh sage makes all the difference so be sure to have some on hand before making the recipe.

    I made a couple of minor adjustments. I used oat milk instead of almond milk which I like better in general. Also I sautéed yellow onions and used them in place of the pearl onions, since I don’t like pearl onions. I also made a crust with whole spelt flour, which is lighter and more nutritious than whole wheat flour. I also doubled the crust and made a bottom as well as a top to make a complete pie. It does add a few more calories but we love our crust!

    I highly recommend this recipe and will be making it again.5 stars

    1. Hi Barbara! 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!

    1. Hi Carol, 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!

  190. Hello!

    I love this recipe! Can I assemble the pie fully and refrigerate for a couple hours and then bake? Id like to get it ready so I can just pop it in the oven when we are ready.5 stars

    1. Hi Erika! The filling can be prepared ahead of time and stored in the refrigerator for 3 days. Add it to the crust just before baking. So glad you enjoy the recipe!

  191. HI, gonna try the recipe for a special birthday meal. You’re an enthusiastic teacher, my tiny suggestion is to omit the music or turn it waaaay down, it distracts me from watching you. :)

    1. Hi Christine! Thanks for the feedback! There is also a mute button that is on the video player to cancel the sound out as well.

  192. Delicious! I made some modifications for my preferences and the ingredients I had in my house. I used white mushrooms and yellow onions and then added a bag of frozen mixed vegetables. I used lactose-free low-fat milk instead of the almond milk and reduced it by a half a cup and added a half a cup of heavy cream. I reduced the flour by a couple of tablespoons and added a few tablespoons of cornstarch to help thicken. I also added some onion powder and paprika to the mixture. I was really good!5 stars

  193. I’ve been searching for a good dairy free pot pie and this one is it!!! we made some minor changes for preference (no peas, a yellow onion instead of pearl, and dried thyme because our store was out of fresh), but it turned out amazing. The texture and seasonings are on point. I love the addition of the mushrooms.5 stars

  194. Was looking for a comforting and healthier pot pie, and this was an winner! Delicious, easy to make, and great flavors. I’ve loved all recipes I’ve tried of yours – thank you!5 stars

    1. Hi Mary! 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!

  195. Erin, I know you mention the mushrooms above, but did not list them below in the recipe itself. Even as optional! For this recipe, how much mushrooms would you include?
    And I should say I followed the recipe to the letter and yes we loved it, but I was wondering what was missing. So I opened your site back up and wala, realized you ‘mentioned’ mushrooms, but not in the recipe itself. I seriously want to be sure to include them the next time.
    I will be editing my personal copy, but think you should list them optionally in yours.
    Thanks again for giving me such a healthy comfort food to feed my husband! So glad you are sharing your expertise.5 stars

    1. Hi Sherri! I’m so confused because mushroom is the second ingredient on the list in the recipe card and listed in the directions on Step 2. Could you please check again!

      1. Hi Erin, how can I share a photo of my printout with you? It is honestly the strangest thing. I will attempt via email. No mushrooms in the printed version :(

        1. Hi Sherri! The mushrooms are listed as the second ingredient in the list right under the extra-virgin olive oil in the recipe card. In the directions of Step 2 in this sentence “Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. ” In the blog post there is a brief summary of the ingredients. The summary of the mushrooms is the third one on the list. Hope this helps!

  196. Delicious recipe!!! I used pre-made pie dough for the crust and then I also used the Costco rotisserie chicken breast pack to make it easier. Chopping the veggies took the most time and even then, it didn’t take very long. We will be adding this to our meal rotation- thank you!!5 stars

  197. This is really delicious and comforting. I seasoned to taste in step 3 and found I needed more salt. I also added some white pepper because we really like that with chicken. I started with about a cup of chopped onions for a doubled recipe and skipped the pearl onions. A doubled recipe fit fine in a 12 inch skillet, and one pie crust, rolled out thin, covered the top.

    If you’re using a frozen pie crust, don’t forget to thaw it in the fridge before you start!

    Great recipe. My husband was skeptical about the almond milk but ended up urging me to make this again!5 stars

  198. I could eat this recipe every day and make it at least once a month during winter months. It’s amazing how low calorie it is because it tastes like a cheat meal! I absolutely love it and highly recommend. Only thing I’d say that is different from the instructions is prep time. It takes me a while to cut the veggies and cook the chicken if I didn’t make the filling ahead! Thank you Erin!5 stars

  199. Not having any milk or flour in the house. I used low sodium chicken broth and a slurry of cornstarch and water. I used about 2 cups of the stock. I also had 3 of those little red potatoes in the house that needed to be used up. I diced, parboiled them, and tossed them in, More caloric but was well received.

    1. Hi Julia! The nutritional information is not always completely accurate and can vary depending on ingredients and brands of ingredients used. When in doubt I would double check with a free source like Hope this helps!

  200. Is there a way to make this recipe in a crockpot? I’m renovating my kitchen right now so I don’t have use of a stove. Would really like to try it.

    1. Hi Ramona! I haven’t tried this specific version in the crockpot but I do have a crockpot version: Hope it helps!

  201. I LOVE THIS RECIPE!! I make it weekly and take to work as my lunch underneath a bed of spinach! I use frozen vegetable of California mix and buy the pillsbury less fat rolls as the crust.5 stars