Chicken and Vegetable Pot Pie


As far as savory pies go, chicken pot pie is the gold standard.

Chicken and Vegetable Potpie
Use low-fat milk, olive oil, and double the vegetables to give this rustic, down-home comfort food a healthy revamp. To save time on prep without sacrificing the crisp golden-brown exterior, use store-bought piecrust. Just unroll it, lay it over the oven-safe dish, vent, and bake. Get the recipe:Chicken and Vegetable Potpie. Photo: Roland Bello
Hands On Time:
35 mins
Bake Time:
30 mins
Total Time:
1 hrs 5 mins
6 serves

This comforting pie pairs boneless, skinless chicken breasts with onions, carrots, and frozen peas. Its creaminess comes from dry white wine and milk, and it's topped with a flaky store-bought pie crust. For busy weeknights, swap the chicken breasts for leftover rotisserie chicken, and you have a golden pie full of bubbling, creamy chicken and vegetables in less than an hour, start to finish.


  • 1 pound boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 2 onions, chopped (1 cup)

  • 4 carrots, diced (2 cups)

  • 3 tablespoons all-purpose flour

  • ½ cup dry white wine

  • 2 cups 1 percent milk

  • 1 10-ounce package frozen peas

  • 1 tablespoon fresh thyme

  • kosher salt and black pepper

  • 1 9-inch store-bought piecrust, thawed if frozen


  1. Heat oven to 400°F. Cook chicken in a pot of simmering water until cooked through, 10 to 12 minutes. Let cool, shred, and set aside.

  2. Meanwhile, heat oil in a saucepan over medium heat. Add onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle flour over the vegetables and cook, stirring, for 1 minute.

  3. Add wine and cook until evaporated, about 5 minutes. Add milk and simmer until the sauce thickens, 2 to 3 minutes.

  4. Stir in shredded chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.

  5. Lay the crust on top, pressing to seal. Cut several vents in the crust and place the pie on a baking sheet. Bake until bubbling and the crust is golden, 30 to 35 minutes.

Nutrition Facts (per serving)

398 Calories
16g Fat
37g Carbs
23g Protein
Nutrition Facts
Calories 398
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 20%
Cholesterol 46mg 15%
Sodium 561mg 24%
Total Carbohydrate 37g 13%
Total Sugars 10g
Protein 23g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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