A Light and Dairy-Free Twist: Healthy Chicken Pot Pie

Who doesn’t love chicken pot pie? It’s like a big warm hug, the ultimate comfort food. But what if we could make it healthier without compromising on taste? That’s exactly what we’ve done with our unique twist on the classic dish. Our Healthy Chicken Pot Pie is loaded with vegetables, bursting with flavor, and completely dairy-free!

Serving healthy chicken pot pie.


  • Carrots: Rich in fiber and vitamins, with an earthy, sweet taste.
  • Parsnip: Slightly sweeter than carrots, packed with fiber and antioxidants.
  • Onion: Mild in flavor, adds depth to the dish.
  • Garlic: Nutty and pungent, enhances the taste of the veggies.
  • Fresh herbs: Fresh sage and thyme for a powerful punch of flavor.
  • Poultry seasoning: A blend of salt, pepper, marjoram, sage, thyme, rosemary, and nutmeg.
  • Flour: Acts as a thickening agent for the gravy-like sauce.
  • Chicken broth: Creates a creamy sauce when combined with herbs and spices.
  • Green peas: Adds a pop of color and freshness.
  • Rotisserie chicken: Convenient and time-saving, or you can use cooked and shredded chicken breast.
  • Phyllo dough: A light and flaky pastry dough similar to pie crust.
  • Olive oil: Heart-healthy oil, replacing butter and keeping the dish dairy-free.

How to Make Healthy Chicken Pot Pie

Start by preparing your produce. Chop the carrots, parsnip, and onion. Mince the fresh sage and thyme. Shred the rotisserie chicken.

In a large skillet sprayed with cooking spray, add the onion, carrot, and parsnip, and cook until softened. Grate the garlic into the pan using a microplane. Once the garlic becomes aromatic, stir in the fresh herbs and season with salt, pepper, and poultry seasoning.

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Sprinkle flour over the veggies and stir until fully incorporated. Then, gradually stir in the chicken broth, scraping the bottom of the pan to deglaze. Add the frozen peas and shredded chicken. Cook until heated through and evenly mixed.

Pour the chicken pot pie filling into a large casserole dish. Layer the phyllo dough sheets on top, using a brush to “paint” olive oil on each sheet. Poke a few holes through the top with a knife. Bake at 350°F for about 30 minutes, or until the crust turns golden brown.

Healthy chicken pot pie with phyllo crust.

Once the crust is golden brown, remove the pot pie from the oven and savor the goodness of your healthy creation.

Easy Substitutions

  • No parsnips? No problem! Use small potatoes instead.
  • If you prefer a thicker gravy, add more flour to the dish.


Q: Can I freeze the chicken pot pie?
A: Absolutely! In fact, we recommend making a second one to freeze for later. It’s a convenient and delicious meal to have on hand.

Q: What are some other healthy dinner options?
A: Check out our website for more healthy dinner ideas. We have recipes like Lightened Seafood Chowder, Salmon with Lemon and Oregano, Brown Rice and Ground Turkey Stir Fry, Sheet Pan Greek Chicken and Vegetables, and Low Carb Ground Turkey Lettuce Cups.

Remember, though, nothing beats the heartwarming delight of our Healthy Chicken Pot Pie.


Indulge in the cozy comfort of our Healthy Chicken Pot Pie, packed with nutritious ingredients and a dairy-free twist. With a flaky phyllo crust and a rich, flavorful filling, it’s the perfect dish to warm your soul. Try our recipe and experience the magic of a lighter, healthier version of the classic chicken pot pie.

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