Let Me Tell You About This Pot Pie

So, you know that one dish you end up making anytime you want to impress people (except maybe your in-laws, because let’s be honest, nothing’s ever good enough for them)? For me, it’s this healthy chicken pot pie. The first time I made it, we were snowed in for two days and had basically nothing left in the fridge. I cobbled together some random veggies and, surprise, it came out way better than I expected. Now it’s just a full-on household legend, up there with my slightly burnt brownies and that time I confused sugar with salt (don’t ask; not my finest).

Why You’ll Love This—Or At Least, Why I Do

I make this when I want to feel like I’ve got my life together, even though I really don’t. My family goes bananas for it because it’s comforting without making us all want to take a three-hour nap after dinner. Sometimes I’ll get a little lazy and use a rotisserie chicken (shh, don’t tell anyone) and no one’s ever noticed. And there’s just something about the flakey crust and the creamy filling that gets everyone in the kitchen before it’s even done—occasionally stealing bites from the pan, which is technically not allowed but… what can you do?

What You’ll Need (And, Trust Me, You’ve Got Wiggle Room)

2 cups cooked chicken, shredded or chopped (rotisserie is my go-to when I’m in a rush—but leftover turkey is also decent in a pinch)
A couple of carrots, diced (or, honestly, frozen mixed veggies are fine; don’t let anyone guilt you)
1 cup peas (frozen, or skipped entirely if peas remind you of hospital food)
1 onion, diced
2 stalks celery, chopped
2 cloves garlic, minced (or a heaping teaspoon of garlic powder — my sister swears by it, but I’m suspicious)
1/4 cup whole wheat flour (plain old all-purpose is also fine — don’t stress it)
2 cups low-sodium chicken broth (sometimes I use bouillon cubes and hot water; don’t judge)
1 cup plain Greek yogurt (for creaminess minus the guilt — sour cream if you’re feeling dangerous)
1 tbsp olive oil or butter (I usually eyeball it, tbh)
1/2 tsp dried thyme, 1/2 tsp dried rosemary, salt and pepper to taste (fresh herbs are lovely but—I’m not made of money)
Prepared pie crust (store-bought or that one from the back of the flour bag; puff pastry is fun if you’re feeling fancy)
1 egg, beaten (for egg wash, optional but gives that shiny bakery crust… sometimes I forget and no one cares)

How To Make It: My Not-So-Perfect Method

Start by preheating your oven to about 400°F (200°C); I sometimes forget, so do this first or you’ll be waiting when you’re hungry.
Heat the olive oil or butter in a big pan—medium heat is good enough. Toss in the onions, carrots, celery, and let them soften for maybe 4-5 minutes (this is where I usually sneak a carrot or two—chef’s tax!).
Add garlic; stir until your kitchen smells like you actually know what you’re doing. Sprinkle in the flour, stir for a couple of minutes. Don’t panic if it looks clumpy; it’ll smooth out, promise.
Pour in the chicken broth slowly, stirring as you go. You’re aiming for a silky sauce, not glue. If it looks too thick, just splash in a little more broth or water. This stage can look a bit weird. That’s normal.
Stir in the Greek yogurt—and give it a good mix, so it’s all smooth and creamy. Toss in the thyme, rosemary, peas, and chicken. Add salt and pepper to taste. Sometimes I throw in a splash of lemon juice, but, honestly, only if I remember.
Spoon the mixture into a baking dish or pie dish (mine is, I think, 9-inch?). Top with pie crust; trim the edges if you want, or just kind of tuck them in. Cut a few vents in the top for steam. Brush with egg wash if you remembered it.
Bake for 25–30 mins, until it’s golden on top and bubbling around the edges. If you like it extra crispy, let it go another couple of minutes. Sometimes I get distracted reading and forget—still comes out fine.
Let it sit for a few before you dig in. If you don’t, you’ll burn the roof of your mouth and end up cursing me under your breath.

Some Notes (A.K.A. Stuff I Figured Out The Hard Way)

Honestly this tastes better the next day, but who actually has leftovers?
If the filling seems too thick, just stir in a bit more broth before baking. But don’t overdo it, or you’ll have soup with a lid.
I’ve tried both full top-and-bottom crust and just topping—no contest: just the top. Bottom gets soggy, don’t waste your pastry.

Want to Mix It Up? Here Are My Experiments

I once swapped out chicken for mushrooms and lentils—vegetarian, and, not bad! My kids did mutiny, though.
Corn instead of peas is actually pretty good; adds sweetness (don’t tell my aunt — she has opinions).
One time I tried cauliflower in place of some of the chicken. It was… okay? Not a repeat, but edible. Knock yourself out if you’re cauliflower-obsessed.

Do You Really Need Special Equipment?

Look, a pie dish works best, but if you only have a casserole dish, it’ll do (I’ve used a lasagna pan and nobody complained). You can even do individual ramekins if you’re into fancy stuff. Don’t let missing cookware stop you—MacGyver it and move on.

Keeping Leftovers—If There Are Any

Stick any leftovers in the fridge for up to 3 days, in an airtight container. Reheat in the oven if you like the crust crispy. Though, honestly, in my house it never lasts more than a day! Cold breakfast pot pie isn’t as weird as it sounds.

How We Like To Serve It (Feel Free To Ignore Me)

I love some simple green salad with mine, or even just a hunk of bread to mop up the sauce (my brother-in-law dunks his in ketchup, which I’ll never understand). Sometimes we’ll sprinkle on fresh herbs if we’re feeling proper British for a minute. Oh, and one of my kids insists on adding hot sauce—wild, but maybe he’s onto something.

Learned the Hard Way: My Top Pro Tips

Don’t rush the veggie softening part—it actually does make the filling better. I tried once to just chuck everything in raw… not my finest hour, crunchy carrots are not it.
Let the pie cool before serving. I know, you’re hungry, but a burned tongue is a harsh teacher.
If you overfill the dish, the filling bubbles out. The dog loves it when that happens, but you probably won’t.

Just a Few Questions Folks Actually Ask Me

Can I freeze this? Sure, you can. Bake it first, let it cool, then wrap it up. (But I always forget it’s in the freezer and just make a new one.)
Can I make it dairy-free? Yep! Use unsweetened oat milk yogurt or coconut cream for the filling. Actually, I find it works better if you use a touch less broth to make up for the runnier yogurt.
What about making it gluten-free? Just swap the wheat flour for a gluten-free flour blend. The pie crust too—store-bought GF crust works, or skip it and top with mashed potatoes, which is a bit mad but still tasty.
How healthy is this, really? Well, it’s not salad, but it’s loaded with veggies and uses Greek yogurt. Save the real butter pies for the holidays.
Is it okay for picky eaters? Most kids I know will eat it (minus the peas). There’s always one though, so just bribe them with extra crust.

And I just realized I forgot to mention—this is stellar for potlucks. Goes over a treat, even when folks are aggressively guarding their Tupperware. Anyway, give it a try the next time you need comfort food that isn’t totally terrible for you. See if it becomes a family legend at your place, too!

The BEST Healthy Chicken Pot Pie