High-Protein Chicken Pot Pie

High-Protein Chicken Pot Pie

This High-Protein Chicken Pot Pie is a slightly better-for-you twist on the frozen pot pies I grew up eating! 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!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings Servings

Calories 493kcal

Author Christine McMichael

Equipment

Large Skillet

Ingredients

Filling

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

Topping

1 sheet puff pastry store-bought
1 large egg beaten

Instructions

Make the Filling

Preheat the oven to 400°F.
Heat the avocado oil over medium heat in a large 12-inch skillet.
Cook the onion, celery and mushrooms for about 6-8 minutes, until softened.
Add the garlic and cook for 30 seconds.
Mix in the chicken & frozen peas & carrots. Cook for 2 minutes.
Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1-2 minutes, mixing occasionally.
Stir in the chicken broth and bring back to a simmer. Mix in the yogurt, soy sauce, thyme, pepper and salt.
Let the filling simmer for about 5 minutes, until slightly thickened, mixing occasionally. Turn off the heat.

Assembly

Cut the puff pastry sheet into about 25 small squares. Place the squares slightly overlapping in a fanned-out arrangement on top of the filling in the pan.
Brush all the pastry squares with egg wash.
Bake for about 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbling around the edges.
Let cool for at least 10 minutes before serving and enjoy!

Video

Notes

Don't have a large, oven-safe skillet? Cook your filling in the biggest skillet you have. Then, transfer it to a 9x13 casserole dish, add the puff pastry, and bake as usual!

Nutrition