Chicken Pot Pies
Prep time
Cook time
Total time
A simple, healthier version of the traditional chicken pot pie.
Serves: 4 individual pot pies or one large 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.
Nutrition Information
Serving size: 1 pot pie or ¼ of whole pie
Recipe by Peanut Butter and Peppers at