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Lighter Classic Chicken Pot Pie with Flaky Crust

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A lighter version of classic chicken pot pie with a creamy Greek yogurt filling and flaky crust, perfect for comforting dinners without the guilt.

Ingredients

Scale
  • For the Filling:
  • 3 cups cooked and shredded chicken (mix of breast and thighs)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and black pepper to taste
  • For the Flaky Crust:
  • 1 1/2 cups all-purpose flour
  • 6 tablespoons cold unsalted butter, cubed
  • 4–5 tablespoons ice-cold water
  • 1/2 teaspoon salt
  • 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the crust first. In a medium bowl, whisk together 1 1/2 cups flour and 1/2 teaspoon salt. Add 6 tablespoons cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle in 4 tablespoons ice-cold water and stir with a fork until the dough just comes together. If it seems dry, add the remaining tablespoon of water. Form into a disk, wrap in plastic, and refrigerate for …
  2. Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven.
  3. Cook the chicken. If using raw chicken, season 2 boneless, skinless chicken breasts and 2 thighs with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden and cooked through. Let rest for 5 minutes, then shred with two forks. You should have about 3 cups.
  4. Sauté the vegetables. In the same skillet, add 1 tablespoon olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  5. Make the filling base. Sprinkle 1/4 cup flour over the vegetables and stir constantly for 1-2 minutes. Slowly pour in 2 cups low-sodium chicken broth while whisking continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.
  6. Finish the filling. Remove the skillet from heat. Stir in 1/2 cup Greek yogurt, 1 cup frozen peas, the shredded chicken, and 1 teaspoon fresh thyme. Season with salt and pepper to taste.
  7. Assemble the pie. Pour the filling into a 9-inch pie dish. Remove the chilled dough from the fridge and roll it out on a lightly floured surface to about 12 inches in diameter, roughly 1/8-inch thick. Carefully drape the dough over the filling. Trim the overhang to about 1/2 inch, then fold the edges under and crimp with your fingers or a fork. Cut 4-5 small slits in the top for steam to escape.
  8. Bake to golden perfection. Brush the crust with egg wash. Place the pie dish on a baking sheet to catch any drips. Bake for 25-30 minutes until the crust is deep golden brown and the filling is bubbling through the slits. Let cool for at least 10 minutes before serving.

Notes

Keep butter cold for flaky crust. Let filling rest 10 minutes after baking to set. For gluten-free, use gluten-free all-purpose flour blend. For dairy-free, use plain dairy-free yogurt and vegan butter.

Nutrition

Keywords: chicken pot pie, lighter chicken pot pie, healthy chicken pot pie, Greek yogurt pot pie, comfort food, easy dinner

Find it online: https://tablemira.com/lighter-classic-chicken-pot-pie-with-flaky-crust/