This heart healthy Chicken Pot Pie is a lighter take on a comforting recipe classic. Start with lean chicken breast and add fresh or frozen veggies and top with a flaky puff pastry. We make this a low sodium chicken pot pie recipe by using spices instead of salt, and we used a light and crispy phyllo dough crust to reduce saturated fat. It's the best pot pie recipe for a heart healthy diet and for people on a diabetic diet, too.
Created and tested by the chefs and dieticians at Health eCooks, this recipe is packed with healthful flavor. Check out more of our heart healthy chicken recipes for delicious family dinners.
BONUS: Want a recipe for pot pie in a crockpot? Find the slow cooker chicken pot pie cooking instructions further down this page.
This homemade chicken pot pie recipe transforms classic chicken pot pie into a heart-healthy meal by strategically cutting sodium and reducing saturated fat. It relies on lean protein, abundant vegetables, and a light phyllo crust instead of heavy pastry. Flavor comes from herbs and spices, not salt, making it a healthy dinner for low-sodium and diabetic diets.
This information is for educational purposes only and is not a substitute for medical advice.
While traditional recipes can be high in fat, sodium, and calories, chicken pot pie can absolutely be healthy. This low calorie pot pie recipe is designed to be part of a balanced diet by using lean chicken, lots of vegetables, skim milk, and a light phyllo crust.
The healthiest pie crusts are typically single-crust pies that don't have a bottom pastry. Phyllo dough, as used in this recipe, is an excellent choice because it's very thin and lower in fat and calories. A light puff pastry or a simple biscuit topping can also be healthier alternatives to a traditional double crust.
Yes, a balanced recipe like this one can fit into a weight management plan. With just 290 calories and a high protein content of 26 grams, it's a satisfying and nutritious meal that helps you feel full without excess calories.
This recipe uses a flour and milk mixture to create a thick, creamy sauce. Simmering the sauce for a few minutes allows it to thicken properly. If your filling is too thin, you can whisk a tablespoon of cornstarch with two tablespoons of cold water to create a slurry and slowly stir it into the simmering filling until it reaches your desired consistency.
Swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum. For the topping, use gluten-free phyllo dough if you can find it, or use gluten-free biscuit dough instead for a casserole-style pot pie.
Overcooking the filling can make the chicken dry and the vegetables mushy. You also want to avoid adding too much liquid. The chicken pie filling should be thick, but not soupy. Finally, brush the phyllo layers well so they crisp up instead of getting soggy.
Yes. For food safety and best texture, precook the chicken before combining it with the rest of the filling. This also adds more flavor to the dish.
Need an easy side to round out your meal? Try pairing this chicken pot pie casserole with something fresh or roasted from our healthy side dish recipes collection. Here are some of our favorites:
Recipe yields 8 servings
Preheat oven to 400°. Line a rimmed baking sheet with foil; set aside. In a bowl, whisk 1/2 cup flour and broth; set aside. Lightly coat a large saucepan with nonstick cooking spray and heat over medium-high heat. Add the chicken and cook until it is lightly browned, about 3 minutes. Transfer chicken to a 13 x 9-inch baking dish and set aside.
Return the saucepan to medium heat and add oil. Add the leeks and carrots and sauté for 4 minutes, or until leeks are tender. Add the wine and simmer until it has evaporated, about 1 minute. Add the flour-broth mixture, milk, and remaining 1/4 cup flour, and simmer until thick and bubbly, about 2 minutes. Add the chicken, asparagus, peas, parsley and lemon zest, and return to a simmer. Cook, stirring frequently, until the chicken is just cooked through, about 4 minutes. Season with sage, thyme and black pepper and transfer to the baking dish.
Lay 1 sheet of phyllo dough on a clean work surface; cover the remaining phyllo sheets with a towel. Brush the phyllo sheet lightly with butter. Lay the phyllo on top of the filling. Repeat with remaining phyllo sheets and butter, loosely stacking the phyllo over the chicken filling. Transfer the pie to the prepared baking sheet and bake until the phyllo is deep golden brown and crispy, and the filling is bubbly, about 30 minutes. Garnish with fresh thyme sprigs, if desired.
While this recipe is optimized for a phyllo crust, you can adapt it to other popular toppings:
Want the ease of a one-pot meal with all the comfort of classic pot pie? This crockpot chicken pot pie lets the filling simmer gently while you go about your day. You’ll make the flaky phyllo topping separately in the oven, then serve everything together for a light but satisfying high protein dinner. It’s the same heart healthy, low sodium chicken pot pie, just with a hands-off cooking method.
Prep Time: 20 minutes
Cook Time: 4 hours (low)
Total Time: 4 hours 30 minutes
Slow Cooker Instructions:
Feel free to swap the vegetables based on what you have on hand. Mushrooms, green beans, corn, or cauliflower florets are all excellent additions.
Cooked, shredded turkey breast is a great substitute for chicken, especially after the holidays.
To reduce sodium, use a no-salt-added broth or make your own homemade chicken broth.
Looking for more comfort food classics made lighter like our chicken pot pie? These recipes bring the same cozy flavors, without the extra sodium, fat or calories.