Chicken Pot Pie

Hi Everyone,

It’s that time for the month for another recipe from the Skinny Bitch Cookbook.  Today we are making Chicken Pot Pies!

I’ll be honest, I am horrible with anything that takes using dough, pie dough, pizza dough, Phyllo dough or puff pastry. Some how it just doesn’t work for me.  You should have seen the mess I made with pizza dough!  Eck!!   Did you know I used to work in a family owned pizzeria?  And I can’t work dough!  I guess that is why I was the one who put the toppings on the pizza.

The original recipe was supposed to be for a veggie potpie but my family tend to be meat eaters and they love the traditional old fashion tv dinner style Banquet frozen pot pies you get at the store and  I wanted to make something that I knew they would love.  So I tried to replicate that cheezy Banquet potpie, that is why I used pie tins and I also wanted to incorporate the Skinny Bitch Recipe, so I combined them both and came up with this yummy dish.

I decided to use some chicken broth in the recipe and cut back on the milk.  The original recipe called for 2 cups of almond milk, but that seems strange to me.  Maybe because I don’t care for almond milk?  I’ve tried it and I just can’t get into it.  The original recipe also called for fresh veggies, but I used a frozen bag of Organic Foursome from Trader Joe’s which is carrots, peas, beans and corn.  All the good things I love in a pot pie.  I also decided to use a store-bought pie crust, since I already told you I”m not good with dough.  The only issue I had was, I didn’t cut the circles large enough to cover the pie tins.  But as for baking and taste it still turned out well.  It’s just not as pretty as pies with fluted edges.

I never got a chance to take a picture of the inside of the pie, I’m sorry for that, but I can tell you it is tasty!  My family gobbled it right up.  The filling is thick and chock full of vegetables with little bits of chicken.  The pie crust was perfectly cooked and I really couldn’t be more happier with the recipe.  It wasn’t to hard to make, especially since I used frozen veggies and a pre-made pie crust.  I know I cheated big time on this one!  But I didn’t have enough time to go all out.

Chicken Pot Pies
Nutrition Information
  • Serves: 4 individual pot pies or one large pie
  • Serving size: 1 pot pie or ¼ of whole pie
Prep time: 
Cook time: 
Total time: 
A simple, healthier version of the traditional chicken pot pie.
  • 6 oz chicken, skinless, boneless
  • 1 tbsp. canola oil
  • ¼ cup onion, diced
  • 3¼ cups frozen mixed vegetables (peas, carrots, corn, beans)
  • 1 cup chicken broth, low sodium
  • 1 tbsp butter (I used Brumble and Brown)
  • ¼ cup white whole wheat flour or all purpose flour
  • 1 cup non-fat milk
  • ½ tsp. thyme
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 pie crust ( I used Pillsbury)
  1. Preheat oven to 375F
  2. In a large sauce pan, add canola oil and heat till warm, add chicken. Cook chicken until no longer pink. Take chicken out of pan and set a aide.
  3. In the same sauce pan, add onions, and cook until tender about 3 - 5 minutes. Add frozen vegetables and chicken broth. Cook until vegetables are no longer frozen.
  4. Meanwhile in a separate pot; add butter and flour and milk. Whisk until it thickens up about, about 6 minutes. Add salt, pepper and thyme and pour into vegetable mixture.
  5. Add chicken to the vegetable mixture; mix until combined.
  6. Add vegetable mixture to either one pie pan or 4 five inch individual pie pans.
  7. Meanwhile roll out the pie dough if making individual servings. Cut out circles a little bit large then pie pans. If making one pie, place dough over top of pie pan and crimp the edges. Cut 4 slits in the middle of the pie crust to let the steam escape.
  8. Place your pie pan on a baking sheet and cook for about 35 to 40 minutes until crust is golden brown.
Calories per serving: 408.3, Fat: 17.7, Cholesterol: 25, Sodium: 385, Potassium,: 130.8, Carbs: 48, Fiber: 4.2, Sugar: 6.8, Protein: 15.8

Note: You can skip the chicken step, if you have already cooked chicken.

Please be sure to see how the other ladies changed up their pot pies.  I know I can’t wait to see how they did!

Claire from the Realistic Nutritionist

Stephanie from Eat.Drink.Love

Have a wonderful day!



P.S.  Here is a quick pic of the upside down version of the pot pie.  We had one leftover and my Husband heated it in the microwave.  I had great reviews on it.  Even little Jenny liked it and it had peas and carrots in it.  I was asked to make it again when the weather cools.   Now this pic is not pretty, but this is life after all, we can’t always make things gorgeous, especially a heated up pot pie!  🙂




  2. I want to see a picture of the inside…!

  3. Yours came out great! Especially the crust, mine was a disaster, lol!

  4. YUM. This looks like a healthier version of a classic! Can’t wait to try it this fall!

  5. Call me crazy, but I don’t see the “onions” under the ingredient list?

  6. We made this last night, but subbed chickpeas for the chicken to make it vegetarian. It was delicious!


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