Name: High-Protein Chicken Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 Tablespoons avocado oil; 1/2 medium yellow onion (diced small); 2-3 celery ribs (diced small); 8 ounces baby bella mushrooms (thinly sliced); 3 Tablespoons minced garlic; 3 cups cooked chicken (shredded); 1 16-ounce bag frozen peas & carrots (about 4 cups); 3 Tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup plain whole milk Greek yogurt; 2 teaspoons soy sauce; 1 Tablespoon fresh thyme (chopped); 1/2 teaspoon ground black pepper; 1/2 teaspoon fine sea salt; 1 sheet puff pastry (store-bought); 1 large egg (beaten)

This High-Protein Chicken Pot Pie has all of the classic creamy goodness of nostalgic pot pies, but with a better-for-you twist! It combines tender chicken and veggies in a thick, creamy, savory filling, all topped with golden, flaky puff pastry. Everything comes together in just one skillet with minimal prep and easy cleanup, making it perfect for busy weeknights. It’s warm, comforting, and SO delicious. Even my picky eaters ask for seconds!

Easy High-Protein Chicken Pot Pie with Puff Pastry

I didn’t grow up eating chicken pot pie, but the first time I had it at a friends house as a kid (a frozen one, at that), I knew I needed more of this goodness in my life. Fast forward to adulthood, and this recipe is now a staple in our home!

Instead of spending time making pie dough from scratch, I use store-bought puff pastry as a shortcut. All I do is cut it up, layer it over the filling, and bake. The prep takes about 20 minutes, and the steps are super easy. My kids love helping me make this recipe, and I love that is has a great balance of protein, carbs, and veggies all in one dish. Not to mention creamy, savory goodness topped with a butterfly, flaky puff pastry crust! This one’s SUCH a good one.

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Why You’ll Love This Recipe

Simple Steps – Chop the veggies, cut the puff pastry, and layer. Then, sit back as everything bakes. The process is foolproof and fuss-free!
Easy to Make – The entire dish is ready to eat in under an hour. And you’re only left with one dish, meaning cleanup is super fast, too!
Protein-Forward – With lots of veggies, lean chicken, and Greek yogurt, each serving has 35 grams of protein but is so delicious you’ll forget it’s healthy!
Warm, Savory, Comforting Goodness – The combination of the creamy filling and flaky, buttery puff pastry is what my comfort food dreams are made of. Every bite is even better than the last!

Ingredients

Avocado Oil (opens in a new tab)
Veggies – I use yellow onion, celery, baby bella mushrooms, and garlic as the base of the filling, giving it a delicious savory flavor. Then, I also include frozen peas and carrots for extra color, nutrients, and a touch of sweetness.
Cooked Chicken – I like to use leftover Instant Pot shredded chicken breast. Or, to keep things super easy, I pick up a rotisserie chicken from the store!
All-Purpose Flour – This helps thicken the filling. If needed, substitute a 1:1 all-purpose gluten-free flour.
Chicken Broth
Greek Yogurt – This is my secret for adding more protein while keeping the filling super thick and creamy! I recommend using full-fat Greek yogurt for the best taste and texture, but any fat percentage will work.
Soy Sauce – This adds depth and a salty, savory taste to the filling. For a gluten-free chicken pot pie, substitute tamari or coconut aminos instead.
Seasonings – Fresh thyme, black pepper, and salt enhance the savoriness of the filling and add a pop of brightness that balances the flavors nicely.
Puff Pastry – I find this in the frozen section of my local grocery store! Look for gluten-free puff pastry, if needed. Baked in the oven, it puffs up, turning light and crisp, similar to a pie crust but with a lot less work!
Egg Wash

How to Make High-Protein Chicken Pot Pie

One taste of this recipe, and you’ll never go back to frozen or pre-made versions again! All you need is a large skillet (opens in a new tab). Here’s how to make a High-Protein Chicken Pot Pie:

Sauté the fresh veggies – Heat oil in a large skillet. Then, add the onion, celery, and mushrooms, and cook until they begin to soften. Stir in the garlic and cook until fragrant. Be careful not to let it burn!
Add the chicken and frozen veggies – Stir in the chicken and frozen peas and carrots, and cook until they warm through.
Simmer – Sprinkle flour over the mixture, stir to coat everything evenly, and cook for a few minutes. This helps get rid of the raw flour taste! Stir in the chicken broth, and bring the liquid to a simmer.
Combine ingredients – Mix the remaining filling ingredients into the mixture, and simmer to thicken, stirring occasionally. Turn off the heat while you prepare the topping.
Prepare the puff pastry – Cut the puff pastry into small squares, and arrange them over the filling. I like to have them overlap slightly, covering the top completely!
Add egg wash – Brush the pastry with egg wash, coating it evenly. This helps it crisp up and turn golden brown as it bakes!
Bake – Transfer the skillet to the oven, and bake just until the puff pastry is golden brown and the filling is bubbling around the edges.
Serve – Let the pot pie cool for a few minutes. This helps the filling thicken and set a bit. Enjoy warm!

Tips

Don’t skip sautéing the vegetables. Cooking the onions, celery, and mushrooms before adding the remaining ingredients helps soften them and allows them to release excess moisture, which could make the filling runny. It also helps build flavor!
Keep the puff pastry cold. For the best flaky, golden crust, keep the puff pastry refrigerated until you’re ready to assemble the pot pie. If it becomes too warm while you’re working, pop it back in the fridge for a few minutes.
Arrange the puff pastry toward the edges. The puff pastry shrinks slightly as it bakes, so I recommend arranging the squares a little farther toward the edges of the pan than you think you need to. Overlapping the squares also creates a beautiful, flaky topping!
Use a casserole dish if needed. Don’t have a large oven-safe skillet? No worries! Prepare the filling in your largest skillet, then transfer it to a 9×13-inch baking dish before adding the puff pastry and baking.

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Variations

Switch up the protein. Shredded turkey works just as well as chicken in this recipe. It’s a great way to use up leftover Thanksgiving turkey!

Add more vegetables. Feel free to mix in your favorite veggies, such as green beans, corn, broccoli, or diced potatoes. Just be sure to cook any firmer vegetables until tender before baking.

Swap the topping. Swap the puff pastry for refrigerated biscuit dough for a slightly different taste and texture. Keep in mind that the baking time may vary.

Use different herbs. Fresh rosemary, sage, or parsley are delicious alternatives to thyme. You can also use a little poultry seasoning for extra savory flavor.

How to Store

This recipe is best served right away while the puff pastry is still nice and flaky. It will continue to soften the longer it sits. However, if needed, you can transfer leftovers to an airtight container and store them in the fridge for 3-4 days.

To serve, warm leftovers in the oven at 350°F for 15-20 minutes or until heated through. You can also microwave individual portions, but the topping won’t be quite as flaky.

I don’t recommend freezing this recipe! The puff pastry will become soggy, and the filling is likely to separate.

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High-Protein Chicken Pot Pie