Healthy Chicken Pot Pie

When I was younger, I loved ordering a chicken pot pie from Marie Callendar’s. It was warm delicious comfort food all baked in a flaky pie crust. Unfortunately as I got older I realized the amount of butter and heavy cream used in pot pies. In order to create a healthier pot pie with the same great flavor, I created this whole wheat crust pie with a cream free filling. It’s still comforting and delicious, and the individual sized pies can be the perfect dinner or a personalized picnic lunch!

Ingredients: IMG_2103

  • 2 cups whole wheat flour
  • 1 stick butter
  • 6-8 tbsp ice cold water
  • 1 medium carrot sticks chopped
  • 1 ear of corn
  • 5 mushrooms sliced
  • 1 cup chicken stock
  • 3/4 cup milk
  • 1/2 cup flour
  • 5 green beans chopped
  • 1/4 cup chopped white onion
  • 2 cups cooked diced chicken


  1. Combine butter (sliced into 1 inch squares) with wheat flour and slowly add in 6-8 tbsp of water until dough ball forms. See aside covered in refrigerator.
  2. Clean and chop veggies and sauté on stove over medium heat in olive oil until tender. IMG_2104
  3. Add cooked chicken to vegetables.
  4. Roll out dough ball on mat 1/8 of an inch thick and trace desired pan on dough (cut about an inch around the pan) and then cut a piece of dough for the pie lid
  5. Stir in stock and milk. Slowly add flour to vegetables and chicken until it forms a thick soup mixture.
  6. Fill pie tins with chicken mixture and place dough lid on top. IMG_2108
  7. Pinch edges together or crimp for decoration
  8. Bake in oven at 300º for 30 minutes or until crust is flaky.
  9. Serve warm!



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