Healthier Chicken Pot Pie

Name: Healthier Chicken Pot Pie
Prep time: 35 min
Cook time: 30 min
Ingredients: 1 lb boneless skinless chicken breast; 1 tsp kosher salt; fresh cracked pepper; olive oil spray; Half of an 8 oz package of reduced fat crescent rolls (4 rolls); 1 tablespoon light butter; 1 cup carrots (diced); 1 cup celery (diced); 1 cup white onion (diced); 1/2 tsp kosher salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp poultry seasoning; 2 tablespoons flour; 1 1/2 cups reduced sodium chicken broth; 1/2 cup whole milk; 3 oz reduced fat cream cheese; pinch nutmeg; 1 cup frozen peas

March 15, 2021 By Stephanie 273 Comments

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WW Points: 8

This healthier chicken pot pie is made without the use of any creamy canned soups. Topped with crescent roll dough, it couldn’t be easier to throw together. This recipe is lightened up, but not on flavor!

My Love/Hate Relationship with Chicken Pot Pie

Growing up, I never looked forward to eating chicken pot pie. The only time I ever had it was at my grandma’s house, and she used cream of mushroom soup inside of it. Now, my grandma is an AMAZING cook. But something about that creamy canned soup taste just wasn’t for me. Years ago, as a newlywed, I decided to take on the task of making a pot pie that I loved. My husband grew up not eating traditional American dishes like this one, so the challenge was on. I made a delicious recipe, and would make it every so often for us for dinner. It didn’t use those creamy soups, and it made a thick creamy sauce using flour, butter, and milk. The end result was absolutely delicious. Fast forward a few years, and here I was, wanting to make a GOOD pot pie again. But this time, I wanted to make a lighter version that would fit into my lifestyle. The problem is, I really wanted to make an authentic pot pie recipe with a super creamy filling. I wanted it to taste like everything I envisioned, but I also wanted it to be lighter. How would I do it? Last year I tried to make a lightened up pot pie for meal prep, and quite frankly, I failed miserably. I never revisited it until recently, and here we are. I am in love with this recipe. It tastes like the real deal, the portions are huge, and its a crowd pleaser.

The healthier chicken pot pie filling

Here’s what you’ll need to make the pot pie filling:

chicken breast
carrots, celery, onion (this is called a Mirepoix)
garlic
frozen peas
light butter (I use this one)
poultry seasoning
kosher salt
garlic powder
onion powder
nutmeg
reduced sodium chicken broth

We will discuss the cream sauce and the topping later!

As for the filling, it’s really quite simple. I roast 1 pound of chicken breast, seasoned with kosher salt and pepper. But, as always, you can buy a rotisserie chicken and use that. You can also just make this recipe with any leftover chicken (or turkey) you have. I really like the freshly roasted chicken taste in this. As the chicken cools from the oven, it releases some of its juices, and I ultimately add that to the pan with the vegetables. I think it makes a difference!

How I make a lighter cream sauce

The key to making a good, thick creamy sauce is a roux. Typically a roux is one part flour to one part butter. Easy enough! I’ve learned over the years that the key to lightening up recipes is using the same methods and ingredients. I don’t eliminate ingredients, I just use less of them. This recipe does not use a true roux. Instead, I use light butter to sauté the veggies, and then sprinkle flour on top. Once the chicken broth is added, the flour thickens the liquid to the texture we are looking for. For the creamy elements, I use whole milk and reduced fat cream cheese. I never considered using cream cheese in a dish like this before. But when I created this recipe, I had it on hand, so I went with it. I also rarely use whole milk, but that’s another thing I always have on hand for the kids, and it works beautifully here.

Can I use dairy free milk? If you do, I would use less than what this recipe calls for, as dairy free alternatives can be thinner than whole milk.

The delicious buttery biscuit topping

The topping couldn’t be easier – old fashioned crescent rolls from the tube! I use the reduced fat version here, and I use half of the package (4 rolls). Once removed from the package, I stretch and roll the dough slightly so that it covers the entire pie. The perforated edges on the dough actually act as little air pockets that you would normally poke in the top of a pie.

Serving and Storage

This recipe makes four very generous servings. To store, cover or wrap tightly with plastic wrap and store in the fridge. This also makes for a great meal prep. To reheat, simply microwave or pop in the oven.