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Lightened-Up Creamy Chicken Pot Pie

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A lighter, brighter version of classic chicken pot pie with a creamy filling made from low-fat milk and Greek yogurt, topped with a golden puff pastry crust. Ready in about 45 minutes, this easy healthy dinner recipe delivers all the comfort without the guilt.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup low-fat milk (2% works great)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1/2 teaspoon garlic powder (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Melt the butter in your large oven-safe skillet over medium heat. Once foaming, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion is translucent.
  3. Add the minced garlic and cook for 1 minute more, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
  5. Slowly pour in the chicken broth while whisking constantly. Keep whisking until smooth and starting to thicken, about 2-3 minutes. Then add the milk and whisk again.
  6. Stir in the Greek yogurt, dried thyme, dried rosemary, garlic powder, and a generous pinch of salt and pepper. Taste and adjust seasoning.
  7. Fold in the shredded chicken and frozen peas and carrots. Stir gently until everything is coated.
  8. Remove the skillet from the heat. If your skillet isn’t oven-safe, transfer the filling to a 9×13-inch baking dish or deep-dish pie plate.
  9. Roll out the puff pastry sheet on a lightly floured surface to about 1/8-inch thick. Drape the pastry over the filling, tucking the edges inside the skillet or dish. Cut a few slits in the top with a sharp knife.
  10. Brush the top with the beaten egg wash and sprinkle with flaky sea salt if using.
  11. Bake for 20-25 minutes, until the puff pastry is puffed and deeply golden brown and the filling is bubbling around the edges. Let rest for 5-10 minutes before serving.

Notes

Don’t skip the resting time after baking—it allows the filling to set so you get clean slices. Use room-temperature Greek yogurt to prevent the sauce from seizing. For extra flavor, deglaze the pan with a splash of white wine or dry sherry before adding the flour. The pot pie can be stored in the refrigerator for up to 4 days and freezes beautifully unbaked for up to 3 months.

Nutrition

Keywords: chicken pot pie, healthy chicken pot pie, lightened up pot pie, creamy chicken pot pie, easy chicken dinner, weeknight dinner, comfort food, lighter comfort food

Find it online: https://bitesienna.com/lightened-up-creamy-chicken-pot-pie-easy-healthy-dinner-recipe/