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Lighter Classic Chicken Pot Pie with Flaky Crust

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A lighter version of the classic chicken pot pie with a flaky crust and creamy filling, using low-fat milk and Greek yogurt instead of heavy cream. This comfort food is perfect for meal prep and family dinners.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (plus more for dusting)
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons ice-cold water
  • 1 tablespoon ice-cold vodka
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup low-fat milk (2% works best)
  • ¼ cup plain Greek yogurt (full-fat or 2%)
  • 1 cup frozen peas (no need to thaw)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining. In a small bowl, combine the ice water and vodka. Drizzle over the flour mixture and stir with a fork until the dough just comes together. Turn it out onto a lightly floured surface, bring it together into a disk, wrap in plastic, and refrigerate for at…
  2. Roast the Chicken: Preheat oven to 400°F. Place chicken breasts on a baking sheet lined with parchment, drizzle with 1 teaspoon olive oil, and season with salt and pepper. Roast for 20-25 minutes until cooked through (internal temp of 165°F). Let rest for 5 minutes, then shred or dice into bite-sized pieces. Set aside.
  3. Par-Bake the Crust: Reduce oven temperature to 375°F. On a floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, gently pressing into the bottom and up the sides. Trim the excess, leaving about a ½-inch overhang, then crimp the edges. Prick the bottom with a fork several times. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment and bake another 3 minutes until j…
  4. Cook the Filling: In a large skillet or Dutch oven, heat the remaining olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes until softened but not browned. Add the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk and continue whisking until the sauce thickens, about 3-4 minutes. Remove from heat and stir in the Gr…
  5. Assemble and Bake: Pour the filling into the par-baked crust. If desired, roll out another piece of dough, place it on top, crimp the edges, and cut a few slits for steam to escape. Brush the top with a beaten egg mixed with a tablespoon of water for a shiny, golden finish. Place the pie dish on a baking sheet. Bake at 375°F for 25-30 minutes until the filling is bubbly and the crust is deep golden brown. Let it rest for 10 minutes before serving.

Notes

Don’t skip the par-bake to avoid a soggy bottom. Keep all ingredients cold for the crust. Let the pie rest for 10 minutes before serving to allow the filling to set.

Nutrition

Keywords: chicken pot pie, lighter chicken pot pie, flaky crust, comfort food, healthy chicken pot pie, easy chicken pot pie

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