This Healthy Chicken Pot Pie Casserole reinvents the classic comfort food as an easy, gluten-free pasta bake. Featuring a rich, creamy filling loaded with chicken and vegetables, and using high-protein chickpea pasta, it's a low-sodium meal you can feel good about. A crunchy panko topping adds the perfect texture, making it a guaranteed family favorite.
If you are looking for more easy and comforting meals, be sure to explore all of our healthy casserole recipes. For even more weeknight inspiration, we also have a wide variety of delicious options in our collection of heart-healthy dinner ideas.
This recipe delivers all the comforting flavor of traditional chicken pot pie by making smart, nutrient-dense ingredient swaps. Instead of heavy cream and excess butter, it uses a combination of 1% milk and olive oil to create a rich sauce without the saturated fat. Unsalted chicken broth and flavorful herbs keep the sodium content extremely low, while high-protein chickpea pasta boosts the fiber and protein for a more balanced meal.
Yes, traditional chicken pot pie can be very high in sodium due to salted butter, regular chicken broth, and salt in the crust or filling. This version significantly reduces sodium by using unsalted broth and butter, relying on herbs for flavor instead.
A great healthy substitute for heavy cream is a combination of 1% milk and a thickening agent like flour, as used in this recipe. This provides a creamy texture with much less saturated fat and fewer calories. For a dairy-free option, unsweetened cashew or soy milk can also work well.
Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and garlic as directed, then transfer them to the slow cooker. Whisk in the flour, then slowly stir in the broth and milk. Add the cooked chicken, herbs, and seasonings. Cook on low for 4-5 hours or on high for 2-3 hours. Stir in the cooked pasta and frozen peas during the last 15 minutes of cooking.
If your filling seems too thin, you can simmer it on the stove for a few extra minutes to allow more liquid to evaporate. Alternatively, create a slurry by whisking one tablespoon of cornstarch with two tablespoons of cold water, then slowly stir it into the simmering filling until it reaches your desired thickness.
If you loved this easy and comforting chicken pot pie casserole, you'll enjoy exploring our other healthy dinner recipes. From hearty pasta bakes to protein-packed meals, each dish is designed to be nutritious, family-friendly, and perfect for a busy weeknight.
A great main course like this casserole deserves the perfect side dish to create a complete and balanced meal. We've gathered some of our favorite simple and healthy sides, from a bright, refreshing salad to flavorful roasted vegetables that complement the creamy filling.
Recipe yields 8 servings
Preheat oven to 375°F.
In a large skillet over medium-high heat, melt the butter and olive together. Add the onion, carrots, celery, thyme, black pepper, garlic powder and cayenne pepper. Sauté until vegetables begin to soften and brown slightly, about 5 minutes.
Add the gluten-free flour and minced garlic. Stir to coat vegetables in the flour and cook until fragrant, about 30 seconds. Slowly pour in the unsalted chicken broth and milk, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Bring mixture to a boil.
Reduce heat to a simmer and cook until thick enough to coat the back of a spoon, about 5 minutes. Add shredded or diced chicken and frozen peas, and stir to combine. If needed, season with more freshly ground black pepper. Remove from heat and set aside.
Bring a large pot of lightly salted water to a boil. Add chickpea pasta shells and cook to al dente according to package directions. Drain very well into a colander and shake to remove any excess water. Stir pasta into pot pie mixture.
Spray a 9x13-inch casserole dish (about 4.5 quarts) with nonstick cooking spray. Transfer mixture to prepared baking dish and spread into an even layer.
In a small bowl, stir together the breadcrumbs, thyme, black pepper, and olive oil; sprinkle evenly over the chicken pot pie casserole mixture.
Bake until casserole is bubbling around the edges and top is browned, about 45 to 60 minutes. Let rest 10 to 15 minutes before serving. Garnish with fresh thyme and serve warm.
To store leftovers, allow to come to room temperature. Transfer to an airtight container and store in the refrigerator for up to 4 days, and in the freezer for up to 3 months.
Yes, this recipe can be easily adapted for a slow cooker. Follow these steps:
If you are not gluten-free, you can top this casserole with refrigerated biscuit dough. Arrange the biscuits on top of the filling and bake according to the biscuit package directions, usually around 375-400°F, until the filling is bubbly and the biscuits are golden brown.
Feel free to add other vegetables like mushrooms, corn, or green beans. Sauté mushrooms with the onions and carrots, and add frozen corn or green beans along with the peas.
To make this dairy-free, use a dairy-free butter substitute and unsweetened, full-fat oat milk or cashew milk in place of the 1% milk. Ensure your other ingredients are certified dairy-free.
If you don't have chickpea pasta, whole wheat pasta shells or another high-fiber, gluten-free pasta will also work well.
If you enjoyed the cozy flavor of our Healthy Chicken Pot Pie Casserole, you'll love exploring our other one-pan comfort food classics. From hearty single-serving pot pies to a savory chicken casserole, these healthy chicken casserole recipes deliver that same satisfying warmth in a simple, family-friendly meal.