With its creamy filling, extra veggies, chunks of juicy chicken, and surprisingly light calorie count, this Healthy Chicken Pot Pie is a champion of 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.
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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. Perhaps cookies are an untouchable food, one where mom always knows best (at least until my cookbook came out. It has the best chocolate chip cookie recipe EVER. Not that I am biased or anything).
My chicken pot pie, however? ROARING SUCCESS.
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.
How to Make the Very Best 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.
When is the last time you got to eat a quarter of a pot pie and feel fantastic about it afterwards? 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.
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 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 low calorie and 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. You can use my favorite easy Whole Wheat Pie Crust or swap storebought. You can swap for buttery biscuits in Chicken Pot Pie with Biscuits.
The Directions
- Sauté the mushrooms in a Dutch oven until browned. Add the carrots, celery, and spices.
- 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.
- Place the pie dough on top of the dish and crimp. Brush the dough with the egg wash, and cut slits into the top.
- 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!
Bake This Recipe as Individual Healthy Chicken Pot Pies
- Grab a few larger ramekins (whatever size you’d like), ensuring they are oven safe.
- 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.
- Spoon the filling into individual ramekins.
- Add the pie dough rounds on top, using the egg wash to seal as directed. Brush additional egg wash on top, then vent.
- 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
- Salad. A light, versatile salad like this Anytime Arugula Salad or Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons would be delicious.
- Vegetables. Add even more veggies to your meal by pairing this chicken pot pie with Sautéed Brussels Sprouts or Sautéed Carrots.
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
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 10 ounces cremini baby bella mushrooms
- 1 cup diced carrots about 3 medium
- ½ cup diced celery about 1 large stalk
- 1 ½ teaspoons garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ 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
- ½ cup frozen peas
- ½ 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
Instructions
- 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.
Video
Notes
- *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.
Nutrition
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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.
Thanks, Kevin! I hope you both enjoy it.
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!
Thanks, Megan! I hope you love the recipe if you give it a try!
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!
Hi Sally, I think you could use regular 2% or whole dairy milk instead. I hope you enjoy the pot pie!
I used rice milk tonight & it was a hit.
I am so glad!! Thanks for letting me know Ganesa!
Wonderful Recipe! Perfect for winter (:
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!!
You’re welcome, Sally! I hope you enjoy the recipe!
We LIVE off Almond Breeze in this house, so this is totally happening! My dairy-free hubs will LOVE!
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!
I hope everyone loves it, Aimee!
I am all about finding healthy dinner recipes!
Erin, I want this for breakfast! Looks amazing!
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!!!
This recipe was super easy and the entire family loved it!
Awesome, Kristi! Thank you so much for giving the recipe a try and reporting back! I’m so happy to hear you enjoyed it.
Erin – do you think the recipe would be OK leaving out the mushrooms? Would you replace with more carrots/celery? We have a family of a mushroom-haters, but love Chicken Pot Pie! Also, any recommendations for a store bought pie dough so this can be made easily at the ski chalet this winter? Thanks for another great recipe!
Hi Kelly, yes you can leave out the mushrooms. You’re spot on that you can add more carrots/celery/peas instead. I recommend Pillsbury’s pie crust!
We were out of mushrooms so we added diced sweet potatoes – Such a fun and tasty addition to the dish!
That sounds delicious, Jordan! Thanks for reporting back!
Well, this was AWESOME! Made shredded chicken in the crockpot ahead of time, and came together quick and easy. Perfect comfort food!
YAY Nikki! I’m so happy to hear you enjoyed the recipe. Thanks so much for reporting back!
What to use in place of mushrooms for people, like me, who do not like them?
Hi Lianne! You can leave out the mushrooms and add in additional vegetables that you enjoy, or add more carrots, celery, and peas. I hope you enjoy the recipe!
This looks so good. Do you think you could make it I. Individual 6/8oz casserole dishes and then freeze?
Thanks
Marcia
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!
Erin- Thanks for a fabulous recipe! This was my first time using almond milk and found the results to be quite delicious. Chicken pot pie is my favorite dish and usually so fattening. I do have a question though- how did you calculate the calories with the pie crust? I get a delightfully low calorie count for the chicken and veggie mixture, but lots in the crust. I wonder if you calculated with store bought or your homemade?i just can’t seem to get the numbers to work. Any tips?
Hi JC, I used a single Pillsbury pie crust for calculating. I’m so happy to hear you enjoyed the recipe!
OMG!I absolutely love that this is made with almond milk! I have no reason not to drink milk, but I have come to love almond milk and am loving the idea of using in savory cooking like this! Totally inspired :D
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.
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!
What spices did you use?
This was a fabulous one!! Thank you for sharing ❤
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.
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!
Thanks for another deliciously flavorful and healthy recipe! I had honestly never thought of using almond milk in place of dairy milk, but the result was a very creamy and tasty sauce. I will definitely try substituting almond milk in the future, based on the success of this recipe.
You’re welcome, Erin! Thank YOU for giving it a try and taking the time to report back and leave this awesome review!
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!
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!
Sorry about that Don! It should be 1 1/2 teaspoons, per the printer recipe box.
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!
I’m so glad to hear the recipe was a hit, Don! Thanks so much for taking the time to share this review!
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!
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. :)
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.
Hi Barbara! So glad you enjoyed the recipe! Thank you for this kind review!
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. ;-)
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!
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
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!
I made it with cashew milk and it was excellent!
I’m so happy to hear that you enjoyed this recipe, Pam!
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!
Jessica, I hope you enjoy the pie!
Just made this recipe…it was so simple, tasty, and satisfying! Love the healthy twist on a classic comfort food :)
Alexa, thanks so much for taking the time to make the recipe and report back! I’m so happy to hear you enjoyed it.
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.
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!
keep the healthier recipes coming!
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!
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!
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.
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!
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.
thanks!
Hi Kerrie! Yes, that would definitely work—I hope you enjoy the recipe!
Hi! So excited to try this recipe :) I’m wondering if your nutrition information for this recipe includes the pie crust? Thanks!
Hi Molly, yes, the numbers in the nutrition estimate include the one whole wheat pie crust recipe I mention in the ingredient list!
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?
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!
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.
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!
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?
Thanks!
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!
I made the chicken pot pie with oat milk and it turned out great.
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.
Linda, I’m so happy to hear this recipe was a hit! Thank you so much for sharing this wonderful review.
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.
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!
Hi! Do you ONLY put the crust over the top? Not a full pie crust on the bottom? If so, why? :)
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!
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 :)
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!
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!
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!
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 welll
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!
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!
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.
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!
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!
I’m so so happy to hear that Anna, thank you!!
I don’t have a Dutch oven. What would you suggest for baking instructions ? I do have a pie plate!
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!
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!
Nina, HOORAY! I’m so happy you both enjoy this recipe so much. Thanks for taking time to leave this wonderful review!
I have made this several times and i is delicious. I will suggest following the recipe to a T.
Yinka, thank you so much for taking the time to leave this wonderful review! I’m so happy to hear you enjoy the recipe.
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?
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!
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.
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!
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!
Katelyn, I am so pleased to hear this! Thanks for sharing this review and your tweaks too!
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.
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!
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.
Jamie, I am so so glad to hear it! Thanks for taking time to leave this wonderful review too!
Could you make this recipe without the mushrooms??? Looks so good!
Hi Claire, yes, you could omit the mushrooms and increase the quantity of another vegetable you enjoy!
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!
Heather, I’m so glad you enjoy the pot pie! Thanks for sharing your tweaks too. :)
I’m not that fan of almond milk but with using it in this recipe can you taste the almond milk through the recipe ?
Hi Brenda, no, you can’t taste the almond milk, but you could use 1% or 2% if you prefer!
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.
Baxter, I’m so happy to hear this was a hit! Thanks so much for sharing this review and your tips too!
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.
Crystal, I’m so happy to hear it was a success! Thanks so much for taking the time to leave this wonderful review!
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!!
Samantha, I’m so glad to hear it was a success! Thanks so much for taking the time to comment!
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!
I was so excited to find a dairy-free Chicken Pot Pie recipe and this one did NOT disappoint! Thank you!
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!
Laurah, I’m so glad you enjoyed this! Thanks for sharing your leftover tweaks too.
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.
Melanie, I’m so glad this is a winner for you! Thanks so much for taking the time to leave this review.
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 :(
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!
I made the chicken pot pie with oat milk and it turned out great.
Thank you for reporting back, Stephanie!
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!
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!
Was so delicious and comforting! Next time I’m going to make double filling and freeze for a second round.
Laura, I’m so glad you enjoyed it! Thanks for reporting back!
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!!
Lisa, thank you for taking the time to leave this review! I’m glad you enjoyed it!
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.
I’m happy to hear it was a hit, Faith! Thank you for sharing this review!
Where did you find the whole wheat pie crust? Having trouble finding it! Can’t wait to try this recipe! Thanks!
I see your recipe for the wheat pie crust now! I must have overlooked it the first time, whoops!
If you give it a try, I hope you love it, Val!
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!
Hi Katie, yes, you can use any premade pie crust you like!
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!
Katherine, I’m so glad this was a hit! Thank you so much for taking the time to review the recipe!
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.
Thanks for taking the time to review the recipe, Steve! I’m glad to hear you enjoyed the pot pie!
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?
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 myfitnesspal.com.
This is now one of my favorite dishes to cook. I make it about once a week or two! Everyone loves it! Especially me!
Linda, I’m happy to hear it’s a new favorite! Thanks for taking the time to share this review!
Genius way to lighten up chicken pot pie! It’s my husband’s favorite and now I will make it more often!
Made this last week! So delicious! Such great comfort food!
Love that I can enjoy comfort food guilt free!
Tastes so good you won’t even notice it’s healthy!
This was absolutely amazing! Everyone in my house loved it!
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. :-)
Hi James, I hope you enjoy the recipe! I would use plastic wrap for the freezer.
This looked so good. Since I can’t make a pie crust, could I use the pillsbury pie crust for my top?
Hi Hazel, yes, you can use whatever crust you prefer for the top!
Give me the entire plate, plus a GOT binge marathon and I’m a happy girl.
This is absolutely delicious!
I’m glad you enjoyed the recipe, Jennifer! Thanks for taking the time to leave this review!
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
Thank you for the suggestion, Karen! I am so glad to hear my review did the neighborhoods justice.
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!
Christine, I’m glad you enjoyed the dish! Thanks for taking the time to share a review too.
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.
Thanks for sharing your tweaks, Ellen! I’m so glad to hear the recipe was a hit.
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.
Thanks!
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!
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:)
Elly, I’m glad you enjoyed the recipe! Thanks for sharing this review too!
How do I get a copy of this recipe to mail to myself?
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.
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!
Lindsey, I am so so soooo happy to hear this. Thank you for sharing your feedback and taking time to leave this wonderful review!
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!
Thank you so much for sharing this kind review, Meagan! I’m so happy to hear that you enjoyed the recipe!
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.
Thank you for sharing this kind review, Terrie! I’m SO happy this recipe was a success!
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!
Thank you so much for this kind review, Taylor! I’m SO happy you loved the recipe!
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.
YAY! I’m so happy you loved this recipe, Krisanne! Thank you for taking the time to share this kind review!
Simple dishes make the most delicious meals. yours are WOW!!!!!
This MADE my day, Jennifer! Thank you for taking the time to share this kind review!
Great comfort food, all the flavor, and feelings.
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!
Amazing!! I never review, but this is an award winning recipe!!
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!
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!
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!
Excellent recipe. I really would recommend this for dinner.
So so pleased to hear you enjoyed it Janice. Thanks for leaving this wonderful review!
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.
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!
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!!!
YAY! I’m so happy this recipe was a hit! Thank you for taking the time to share this kind review!
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!
Thank you for taking the time to share this kind review, Cheyl! I’m so happy you enjoyed the recipe!
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.
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!
Can you use Nut Pods creamer?
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!
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 – https://pinchofyum.com/homemade-cream-of-chicken-soup
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!!!
I’m so happy to hear that this recipe was a hit, Stacy! Thank you for taking the time to share this kind review!
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 :)
I’m so happy to hear that this recipe was a hit, Irma! Thank you for taking the time to share this kind review!
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?
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!
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.
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!
This recipe only uses ONE pie crust. One Pillsbury Pie Crust (the roll out kind) is 880 calories. 1/4 of the pie crust is 220 calories.
The filling varies depending on what you put in.
OMG, this was amazing! We are not mushroom lovers, so i just added some diced yellow potatoes in their place. Simple and delicious!
Thank you for taking the time to share this kind review, Patti! I’m so happy that this recipe was a hit!
Super easy, super delicious, will definitely make again!
Thank you for taking the time to share this kind review, JD! I’m so happy that this recipe was a hit!
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! :)
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!
Do you think I could use oat milk instead of almond? I only ask because it’s what I have on hand.
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!
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.
YAY! Thank you for sharing this kind review, Carmen! I’m so happy this recipe was a hit!
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!
Thank you for sharing this kind review, Jett! I’m so happy that you enjoyed the recipe!
Came out incredible! The family loved it. You can even add some spice to it if you’d like. Just a pinch of pepper!
I’m so happy to hear that this was a hit, Pete! Thank you for taking the time to share this kind review!
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.
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!
Followed the instructions. Turned out flavorful. Love the thyme. Just the right amount.
I’m so happy to hear that this recipe was a hit, Donna! Thank you for taking the time to share this kind review!
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!
I’m so pleased that this was a hit, Julie! Thank you for sharing this kind review!
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!
Thank you for sharing this kind review, Juniper! I’m so pleased that the recipe was a hit!
I always prepare this twice a month and super love it
I’m so pleased that you’ve enjoyed the recipe, Yna! Thank you for sharing this kind review!
I can only find pickled pearl onions, would that be okay?
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!
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! ?
Thank you for sharing this kind review, Sue! I’m so pleased that you enjoyed this recipe!
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!!
I’m so happy to hear that this recipe has been a success, Trish! Thank you for sharing this kind review!
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!
Thanks for your kind comment, Austin! I hope the recipe is a success!
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!
I’m so happy that you enjoyed it, Cherie! Thank you for sharing this kind review and your adaptations!
I can’t wait to try out this recipe! Could I double the chicken to increase the protein in this?
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!
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!!
I’m so pleased that you enjoyed the recipe, Jolene! Thank you for sharing this kind review!
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!
I’m so pleased that this was a hit, Theresa! Thank you for sharing this kind review!
This chicken pot pie recipe has become a family favorite. Delicious and easy to make.
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!
Looking to add some new meals to our dinner rotation ..looking forward to giving this one a shot!
I hope you love the recipe if you try it, Erin!
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!!
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!
Did you put a pie crust on the bottom of the pie?
Just the top for this one Jamie. We love it that way!
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!
I’m so happy that you enjoyed it, Sarah! Thank you for sharing this kind review!
Thank you for sharing this dish. The almond milk is a great alternative and still is super creamy. Great healthy pie!!
I’m so happy that you enjoyed it, Bron! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Reagan! Thank you for sharing this kind review!
Seriously so delicious! Thanks for this amazing recipe!
I’m so happy that you enjoyed it, Shari! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Gaby! Thank you for sharing this kind review!
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!
I’m so happy that it was a hit, Tammy! Thank you for sharing this kind review!
It was delicious! Next tome I’ll try it with my own crust.
I’m so happy that you enjoyed it, GL! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Jane! Thank you for sharing this kind review!
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 :)
I’m so happy that you’ve enjoyed it, Ali! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the recipe, Ei! Thank you for sharing this kind review!
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.
Sincerely
Sandy
Thank you for sharing this kind comment, Sandy! I hope you enjoy the recipe if you try it!
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.
I’m so happy that you enjoyed it, Terrissa! Thank you for sharing this kind review!
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!!
I’m so happy that you’ve enjoyed the recipe, Nicoleta! Thank you for sharing this kind review!
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,
Lisa
So happy that you enjoyed the recipe Lisa! Thanks for sharing and your crust sounds great!
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 ❤️
I’m so happy that you enjoyed the recipe, Autumn! Thank you for sharing this kind review!
Delicious!!! Perfect for a chilly Fall evening ?
I’m so happy that you enjoyed it, Megan! Thank you for sharing this kind review!
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!!! :-)
I’m so happy that you enjoyed it, Jami! Thank you for sharing this kind review!
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!
I’m so happy that you’ve enjoyed it, Julie! Thank you for sharing this kind review!
This recipe is AMAZING!!! Just made this for dinner for the first time, huge hit! Super easy and perfect comfort food.
I’m so happy that you enjoyed it, Jessica! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Kathi! Thank you for sharing this kind review!
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?
Megan, great question! I would use a 1:1 GF all purpose flour blend. Bob’s Red Mill makes a great one.
Made this for dinner tonight …kids loved it!
I’m so happy that you enjoyed it, Tera! Thank you for sharing this kind review!
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!!
Hi Clare! Swapping in an equal amount of cow’s milk will work great. I hope you enjoy the recipe!
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 !
I’m so happy that you enjoyed it, Clare! Thank you for sharing this kind review!
This was delicious. It was my first time using almond milk and it was surprisingly good.
I’m so happy that you enjoyed it, Debra! Thank you for sharing this kind review!
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?
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!
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
Lauren, you are on the right track! I’d stir it in with the chicken. Hope you all love it!
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.
I’m so happy that you enjoyed it, Lauren!
Easy to follow instructions, uncomplicated ingredients list, dairy free, and fantastic flavor! 5/5 for sure. Will be making again.
YAY, I am so happy to hear it Miranda, thank you!
Just made this tonight. It turned out great! My husband and I kept going back for more.
So great to hear, thank you Alex!!
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.
I’m so happy that you enjoyed it, Julia! Thank you for sharing this kind review!
I cooked only the filling but used about 2 lbs cubed chicken and served it with rice, it turned out great!
I’m so happy that you enjoyed it, Yasir! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Lynne! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Winnie! Thank you for sharing this kind review!
I was wondering if I could use evaporated milk for even less calories in place of the almond milk?
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!
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!
I’m so happy that you enjoyed it, Emily! Thank you for sharing this kind review!
Very very delicious ? .
I’m so happy that you enjoyed it, Marty! Thank you for sharing this kind review!
My family of 3 devoured this for dinner tonight. We love it!
I’m so happy that you enjoyed it, Rebecca! Thank you for sharing this kind review!
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.
I’m so happy that you’ve enjoyed it, Katie! Thank you for sharing this kind review!
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!
I’m so happy that you’ve enjoyed it, Lucy! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Meghan! Thank you for sharing this kind review!
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!
YAY, so glad to hear it Lana! Thanks for taking time to share your feedback. It’s much appreciated!
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).
I’m so happy that you enjoyed the recipe, Selena! Thank you for sharing this kind review!
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 recipes
I’m so happy that you enjoyed it, Betsy! Thank you for sharing this kind review!
Excited to try for the New Year !
Thanks for posting ❤️❤️
I hope it’s a hit, Betsy!
Delicious & easy to make! Thank you!
I’m so happy that you enjoyed it, Kathy! Thank you for sharing this kind review!
Looks easy and delish, will try this for sure!
Thanks for sharing
El
I hope you enjoy it, El!
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!!
I’m SO happy that you’ve enjoyed the recipe, Paula! Thank you for sharing this kind review!
best ever chicken pot pie
I’m so happy that you enjoyed it, Kathy! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the recipe, Rhonda! Thank you for sharing this kind review!
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!
I’m so happy that you’ve enjoyed the recipe, Stephanie! Thank you for sharing this kind review!
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.
I’m so happy that you’ve enjoyed it, Debra! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Melissa! Thank you for sharing this kind review!
Such a great recipe!!! Thank you for sharing
I’m so happy that you enjoyed it, Monika! Thank you for sharing this kind review!
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.
WHOO HOO! Thank you!
We have an egg allergy in our house. Is there a substitute for the egg wash? Or just omit all together?
Tara, you can omit it or try using cream!
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!!!
I’m so happy that you enjoyed it, Kay! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Amanda! Thank you for sharing this kind review!
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.
I hope you love the recipe, Beverley!
I liked the low fat idea. I think some potatoes and some more seasoning would have the recipe even better.
I’m so happy that you enjoyed it overall! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Rachel! Thank you for sharing this kind review!
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
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!
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!
So happy to hear it, thank you!!!
Made this Chicken Pot Pie for the first time and it was EXCELLENT! We have a new favorite meal.
I’m so happy that you enjoyed it, Nancy! Thank you for sharing this kind review!
Sooooo delicious!
I’m so happy that you enjoyed it, Kaytee! Thank you for sharing this kind review!
So yummy!! Followed the recipe and turned out great!
I’m so happy that you enjoyed it, Kate! Thank you for sharing this kind review!
Absolutely delicious, very hearty. No need for any cream, the almond milk does the trick perfectly (and I was very skeptical about that!!)
Thanks so much Katrina! So glad you enjoyed it!
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!
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!
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?
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. https://www.wellplated.com/whole-wheat-pie-crust/ Hope this helps!
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?
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!
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!
Hi Kate! So glad you enjoyed the chicken pot pie! Thank you for this kind review!
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?
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!
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!
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 (myfitnesspal.com is popular). I hope that helps!
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! ❤️
Hi SM! So glad you enjoyed the pot pie! Thank you for this kind review!
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.
Thank-you.
Hi Ellen! For this recipe I recommend swapping in an equal amount of cow’s milk. I hope you enjoy the recipe!
Chicken broth works well too. I can’t have nuts or dairy!
Thanks for letting me know Allyson!
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!
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!
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!
Hi Loren! I’m so glad you enjoyed this recipe! Thank you for this kind review!
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??
Hi Jamie! You will not be able to taste almond flavor in this. Hope this helps!
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.
Hi Deb! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Silvia! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Leandra! So glad you enjoyed the recipe! Thank you for this kind review!
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!!
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review and your feedback!
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!
Hi Althy! So glad you enjoyed the recipe! Thank you for this kind review!
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 .
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review! And thank you for your support with my cookbook!
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!
Hi Hanna! So glad you enjoyed the pot pie! Thank you for this kind review!
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!
Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review!
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;)
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
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!❤️
Hi Jacqueline! So glad you enjoyed the recipe! Thank you for this kind review!
SOOO good!!!
Hi Caroline! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Justine! So glad you enjoyed the recipe! Thank you for this kind review!
I want to make this next week. Any favorite store bought pie crusts??
Hi Maggie! No favorites on this end, I love a good homemade version! Hope you enjoy it!
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.
Hi Julene! So glad you enjoyed the recipe! Thank you for this kind review!
Any idea of the sodium in this recipe?
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 (myfitnesspal.com is popular). I hope that helps!
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.
Hi Debra! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Katie! So glad you enjoyed the recipe! Thank you for this kind review!
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 ?
Hi Jess! I think I would go with fresh verse jarred. Hope this helps!
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!
Hi Nancy! So glad you enjoyed the recipe! Thank you for this kind review!
Made this many times! Always a hit! Thank you.
Hi Jenna! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Brenda! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Kathy! So glad you enjoyed the pot pie! Thank you for this kind review!
Sounds wonderful – I’ll give it a try!
Hope you enjoy it Mindy!
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.
Hi Shiela! So happy it worked for you!
I have made this recipe about 6 times now, and it’s the best! It is my go-to recipe for chicken pot pie.
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review.
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!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Jo Anne! So glad you enjoyed the recipe! Thank you for this kind review!
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 fabulous
Hi Traci! So glad you enjoyed the recipe! Thank you for this kind review!
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?
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!
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?
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!
The cook was so pleasant to watch, and made me want to make this pie immediately so I will it looks delicious
I hope you love it, Frances!
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!
Hi Joellen! So glad you enjoyed the recipe! Thank you for this kind review!
Can you make this in the crock pot ??
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.
What is the recipe for the crust ?
Hi Nikelle, it was linked in the recipe card next to the ingredient. Here is my favorite: https://www.wellplated.com/whole-wheat-pie-crust/
Could I make the pie filling from this recipe and add your drop biscuit recipe to this filling?
Hi Taylor! I haven’t tried it myself but you likely could. If you decide to experiment, let me know how it goes!
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.
Hi Lexy! So glad you enjoyed it! Thank you for this kind review!
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.
Hi Erin! So glad you enjoy the recipe! Thank you for this kind review!
Considering making this tonight….no chicken broth in this though? Does the flour and almond milk alone make this creamy enough?
Hi Christina! We love the recipe as is and it’s definitely creamy! Hope you enjoy it!
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!
Hi Jan! So glad you enjoyed the recipe! Thank you for this kind review!
This was amazing! For someone who doesn’t cook it went so easily and it was delicious! Thank you
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
The high rating is well deserved!😊🥧
Does the calorie count include the crust, or just the filling?
Hi Melissa! It includes 1 crust. Hope you enjoy it!
the sodium content wasn’t listed, therefore I couldn’t make this recipe.
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 (myfitnesspal.com is popular). I hope that helps!
So delicious! Is it possible to use cornstarch in place of flour to thicken the soup mixture?
Thanks!
Hi Amber, you probably could. If you decide to experiment with the cornstarch, let me know how it goes!
What is the sodium content of this pot pie?
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 (myfitnesspal.com is popular). I hope that helps!
This recipe was super easy and absolutely delicious!
Hi Katie! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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!
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. :)
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.
Great recipe, thank you, the whole family really enjoyed it!
Hi Balijinder! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Hattie! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Ann! So glad you enjoyed the recipe! Thank you for this kind review!
No sodium level provided!?
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 (myfitnesspal.com is popular). I hope that helps!
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.
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!
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 :(
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!
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!!
Hi Cat! Rotisserie chicken for the win! So glad you enjoyed the recipe!
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!
Hi Kate! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
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!
Hi Jess! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Glad it worked out for you Margaret!
I’ve made this so many times and it always turns out AMAZING! One of my favourite recipes. Thank you Erin!
Hi Lucy! So glad you enjoyed the recipe! Thank you for this kind review!
Question- can I use frozen pie crust?
Hi Anna! Yes, but you’ll need to thaw it first. Hope you enjoy it!
I would think there would be much more than 8g of protein in this—likely around 24g-26g?
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 myfitnesspal.com. Hope this helps!
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.
Hi Ramona! I haven’t tried this specific version in the crockpot but I do have a crockpot version: https://www.wellplated.com/crock-pot-chicken-pot-pie/ Hope it helps!
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.
Hi Shari! So glad you enjoyed the recipe! Thank you for this kind review!
I just threw all the veggies into the pot then flour then milk then chicken and it all came through. Fantastic recipe. Very tasty.
Hi Stacy! So glad you enjoyed the recipe! Thank you for this kind review!
I have unsweetened vanilla almond milk in the fridge. Do you think that would be OK or should I go buy regular unsweetened almond milk?
Hi Vivian! The one you have will work it just might change the flavor some. Enjoy!
Can regular milk (2%) be used instead of almond?
Hi Diana! Yes, that should work. Enjoy!
This recipe is amazing, a healthy alternative and so easy to put together! I left out the onions and still really good!!
Hi Amanda! So glad you enjoyed the recipe! Thank you for this kind review!
Hello! Thanks for the recipe. My kids love it! Is there a way to make the sauce less thick though so that there will be a bit more of a cream soup base? Could I just half the flour or double the milk?
Hi Elaind! I’ve only tested the recipe as written but less flour or none would do the trick. If you decide to experiment with it, let me know how it goes! Hope you enjoy!
This was so yummy! I added some more vegetables Zucchini, squash and broccoli chopped up with the carrots, mushrooms, celery. Added the flour with the Almond milk and added chicken broth! Will definitely be making it again.
Hi Cathy! So glad you enjoyed the recipe! Thank you for this kind review!
My family loves this pot pie.
I had frozen it but then was at a loss about how to cook a frozen pot pie. Can you make any suggestions. I left it out for awhile to thaw but that made me nervous, so I thawed it the rest of the way in the fridge. Is there some way to cook a frozen one without thawing it first?
Hi Fran! So glad you enjoy the pot pie! While I haven’t tried it myself, generally yes you can cook a frozen pot pie. Try it at 400 degrees F. for 35-40 minutes or until golden brown and bubbling. Hope this helps! If you decide to experiment, I’d love to know how it goes!
I can’t wait to try this!! I’d like to have a bottom crust. Would you just bake the bottom crust until brown and then do the rest? Thanks!
Deb, you don’t need to blind back. Just add the bottom crust. Enjoy!
Is the nutritional info available?
Hi William, yes it’s at the bottom of the recipe card.
I am curious why no chicken broth is used?
Hi Melissa! We use almond milk instead. It makes the mixture extra creamy and delicious! Enjoy!
Can you freeze this after baking?
Absolutely Anne! Let it cool completely first.
Very yummy and easy to make! Love a healthy comfort food recipe!
Yay! Glad you enjoyed it Casleah!
This looks really exciting. Question for you, can I use reg. milk? My husband has a nut allergy, and this looks like a really great recipe.
THANKS!
That should be fine. Enjoy!
Really good! I bade with skim milk because that’s what I had. Will definitely make this again along with the Whole-wheat Pie crust from your site.
Thanks Nicole, enjoy!
Good recipe! I mixed the mushrooms and thyme. Used extra veggies and parsley flakes. I also used Oat Milk instead of Almond milk. It was really tasty!
Glad you enjoyed it, NJ!
This chicken pot pie is so yummy and easy to make. I substituted zucchini for the peas because my husband does not like peas, but otherwise did not change a thing.
Glad to hear, thank you Cynthia!
This turned out great! Thanks for the recipe. I loved that it didn’t use any “cream of” and I didn’t miss the bottom crust (though my husband did!) ;)
So glad you enjoyed it, Sylvia! Thank you!
Surprisingly DELICIOUS and so much easier than it seems. The mushrooms give the impression of richness in the lightened up filling and the lovely top crust delivers the flaky perfection we all adore in pot pies! No gummy bottom crust to disappoint and overall lower calories make you feel good about eating this. WIN. Husband approved.
Glad to hear you enjoyed it, Pam!
This recipe looks amazing! I can’t wait to try it. Have you ever added, or thought about adding, any wild rice? I’m just wondering how I might incorporate that.
Hi Joanna, I have not but it sounds tasty. Let me know how it goes if you give it a try!
How much sodium is in this recipe? My brother is on a low sodium diet.
Hi Mary beth, 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 (myfitnesspal.com is popular). I hope that helps!
I love this recipe! I’ve tried a few other “from scratch/no canned soup” and this one is hands down the winner! I have my third one baking as I type.
Thank you, Erin for posting this!
Thank you Abbie!
This recipe is amazing. Flavor is on point, and while filling and satisfying, you don’t feel bogged down after eating this. I air fried the chicken breast, which stayed super tender and juicy. For the topping, I used a crescent dough sheet and scored it as directed and it was phenomenal. Will definitely be making this again!
Thanks so much, Giovanna!
I adore this recipe and use it all the time after a roast chicken dinner. Pearl onions aren’t available where I live so I chop yellow onions and add them in at the beginning. I also double the salt, but might just be a taste thing. Thanks for a great recipe!!
So glad to hear you enjoyed it, Emma! Thank you!
We absolutely loved it!
Great! Thank you Brandy!
Will update after I make it for dinner tomorrow night. It sounds fantastic. I love that it doesn’t use any “cream of”. I’m violently allergic to mushrooms of any kind in any amount so will leave those out. I can’t wait to try this!
Enjoy!
Absolutely loved it!!!! My husband and I are healthy eaters and both enjoyed it so much, we ate the whole pie saving a small sliver for out 2yo mini golden doodle, she loved it also.
Now I am 70 and will let you know I was always intimidated about baking crust…..I bought the refrigerated Pillsbury crust…excellent choice. No bottom crust needed, so hardy.
So glad to hear you enjoyed it, Sandra! Thank you!
Can you give us the sodium content? My parents are on a extremely low sodium diet and I need an amount per serving.
Thank you.
Hi Gerta, 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 (myfitnesspal.com is popular). I hope that helps!
Yup made it. First time making a pot pie. I needed to do something with a rotisserie chicken. I followed this recipe adding a little spin. I added whole kernel corn to the mix and a top AND bottom pie crust. And replaced the almond milk with unsweetened zero sugar oat milk. I must say it was very yummy!!! Did I say it was also the first time I’ve eaten a pot pie? It just never looked appealing to me before. So well done!
So glad to hear you enjoyed it, Sj! Looks amazing!
Just made a version of this tonight and it turned out great! I made a few swaps based on what I had in stock and what I was craving (half carrot half parsnip, switched leek for shallot, switched dairy milk for almond milk and deglazed with a little white wine). I also used a puff pastry shell for the crust, cut into pieces and shingled together over the pan. But the general method for bringing the filling together didn’t need any tweaking and worked great. I love the mix of veggies and the creamy but lightened up roux!
Great to hear! Looks great and thank you for sharing, Melanie!
This recipe was delicous.
We used Sweet Loren’s puff pastry and did more of a caserole with the puff pastry on top. It’s gluten free, dairy free, nut free and came out crispy and delicious. The flavor of the filling was incredible. I only had ground thyme but the flavor came through.
Thank you for an incredible recipe! This is definitely going into our rotation.
Great to hear, thank you Leah!
Loved this recipe! The perfect meal for a cold night. Wouldn’t change a thing!
Thank you Kate!
My fiance LOVES this! It’s a household favorite that I’ve been making over and over again for the past five years, so I figured it was time to leave a review! I love this recipe because it’s easy, full of veggies, and surprisingly light. It’s a winner- thank you!
So glad to hear, thank you Ashlee!
We absolutely loved it!
Great to hear, thank you Chereal!
Roasted a chicken last night, so I was looking for something healthy-ish to do with the leftovers. I came across this recipe and I’m really happy I did! I followed pretty closely but made the following tweaks:
Added 1 tbsp butter to the 1 tbsp olive oil
Added 2 cloves of pressed garlic after adding the carrots and celery
Used 1 tsp salt and 3/4 tsp fresh black pepper (added more for taste later)
Added 1/4 tsp cayenne and 1/4 tsp white pepper
After adding and cooking out the flour, I deglazed with about 1/8-1/4 cup white wine and let it reduce almost all the way before beginning to add the skim milk.
Added 1/4 cup rinsed uncooked long grain white rice
Used puff pastry instead of a pie crust
This turned out wonderfully, and I would highly recommend this recipe…with or without the tweaks. If you haven’t made a CPP before, this is a great start.
With the changes I made, there was a nice, subtle kick from the cayenne. The rice helped with both texture, and making sure the gravy wasn’t too thin. If you don’t like a thick consistency, then leave the rice out.
Glad it still worked well for you, Liam.
Amazing! I recommend buying the Wholly Wholesome Whole Wheat Pie Crust if you are like me and too lazy to make your own pie crust.
Glad you enjoyed it, Kiana. Thanks for the tip!
I just made this for the first time! Loved it exactly the way it was! Soooooo delicious! Just one issue: Because it doesn’t have a bottom crust, it was a mess to scoop out. Most of the chicken & vegetables ended up on the plate next to the crust!
Glad you enjoyed it, Debbie. That’s correct, with no bottom crust it won’t be as sturdy as if you did have a crust.
Could I use this recipe with turkey? You mentioned in notes to use your other turkey pot pie recipe – wondering if the flavours in this would be ok with turkey? I just like the instructions in this one better without the bottom crust.
Hi Opal, yes you can use turkey. Our turkey pot pie doesn’t have a bottom crust either. https://www.wellplated.com/turkey-pot-pie/ Enjoy!
Turned out delicious thank you. I will try the turkey one next time :)
Yay! Great to hear, Opal! Thank you!
I have this recipe saved, and use it every time!
The only thing I change is i use boneless, skinless chicken thighs. I put them in first and get it browned, then add the veggies and proceed.
Highly recommended!
I love this recipe because it’s a healthy version of comfort food, which we all need sometimes. Made exactly as written!
Great to hear, thank you Debbie!
This worked exactly as written, thanks! I used a Pillsbury crust top as well. Delicious no one suspected the Almond milk.
Great to hear, Karen! Thank you!
Made this tonight, I’m on a low sodium diet and it turned out beautiful! Used skim milk instead of almond milk as I’m allergic to almonds. Was delicious and will be adding it to my repertoire!
Great to hear, Jane! Thankyou!
This was soooooo good and crust was perfect!!!!
So happy to hear it!!
Husband absolutely loves this recipe. We do add other veggies – broccoli, or cauliflower, or yellow or zucchini squash plus a bag of mixed veggies.
There is a way to keep celery fresh for several weeks – start by trimming the top by a half to 1 inch. Then wrap tightly in aluminum foil. I buy the package of two organic celery hearts, wrap each one, and they keep quite well. It’s no fun to use a couple of stalks and have the rest go bad!!!
So glad to hear, thank you Shasta!
I was skeptical of this recipe, but tried it because of its low calorie content and it being dairy free.
I am allergic to mushrooms and my husband can’t eat celery, so I used a little more chicken for heartiness.
I also used fresh onions and added rosemary and sage along with the thyme.
This was so delicious.
So glad to hear you enjoyed it, James! Looks great!
Happiness is finding a healthy version of a favorite dish. This came out perfect for me using leftover roaster chicken. My husband just asked me for the recipe a month later so it must be great! Thank you so much!!!
Literally made my day, Debbie! Thank you so much! Looks perfect!
We absolutely loved it!
So glad to hear, Harry! Thank you!
Hi Erin,
I am planning on making this chicken pot pie recipe but was wondering if it would still work with oat. milk instead of almond milk?
Thanks
Hi Hillary, yes, it should work! Enjoy!
Delicious and easy! It’s now part of my regular meal rotation plan. I made it with oat milk and it was a fine substitute. Didn’t have fresh thyme, but used dried and it was perfect. Thank you! 5 star recipe!
Great to hear, Kathy! Thank you!
We absolutely loved it! I have made this several times.
Thank you Hilda!
This was so yummy. I am so glad that I make it.
Thank you Indigo!