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Mom’s Weekend Light Chicken Pot Pie Recipe

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Today I am sharing my Mom’s Weekend Light Chicken Pot Pie Recipe that she adapted from The Cooking Light magazine. I love comfort food but have found that is sticks to my waistline the older I get so we are always looking for healthy comfort food ideas. Be sure to check out our healthy Cauliflower Mash Shepherd’s Pie recipe with no potato if you are looking for more healthy comfort food ideas. 

Mom's Weekend Light Chicken Pot Pie Crock Dishes with Potato Crust Chicken, Carrots and Celery

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Mom's weekend Light Chicken Pot Pie Crock Recipe with Potato, Crust Chicken, Carrots and Celery

My mom likes to get her ingredients setup first so she feels organized. She ended up using shredded carrots instead of chopped to save time. 

Stovetop Mom's weekend Light Chicken Pot Pie Crock Recipe with Potato, Crust Chicken, Carrots and Celery

Stovetop Mom's weekend light Chicken Pot Pie Crock Recipe with Potato, Crust Chicken, Carrots and Celery

You may also like: Our 30 Minute Easy Shepherd’s Pie Recipe

My mom also made a large pie plate version of the chicken pot pie too. She ended up doubling the recipe as when you are cooking for multiple generations, you need a lot of food!  

Mom Weekend light Chicken Pot Pie Crock Recipe with Potato, Crust Chicken, Carrots and Celery

Chicken Pot Pie Crock Recipe with Potato, Crust Chicken, Carrots and Celery

Mom’s Weekend Light Chicken Pot Pie Recipe

Jessica Bruno
Healthy comfort food chicken dinner idea. Low calorie chicken pot pie with potato, leeks, carrots, chicken and pie crust. Prepare mixture on stovetop and bake in crocks, ramekins or pie plate.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 6 servings

Ingredients
  

  • 1 slice of bacon chopped
  • 1/2 cup chopped celery
  • 1 1/2 cups potato cubed
  • 1 cup chopped carrots my mom purchased shredded to save time
  • 2 cups leeks or chopped onions
  • 6 skinless boneless chicken cut into small cubes
  • 3 1/2 tablespoons all-purpose flour
  • 1 tsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups fat free low sodium chicken broth
  • 1/2 package 14.1 ounce refrigerated pie dough
  • 1 tbsp fat free milk
  • 1 large egg white
  • 1 tsp chopped garlic

Instructions
 

  • Preheat oven to 450
  • Cook Bacon (we used the microwavable bacon - quick and easy clean up!) Must be crisp
  • In large stovetop skillet, heat olive oil and garlic on medium for 1 minute, add bacon, celery, potato, chicken and carrots - saute for 3 minutes or until lightly browned. Stir in flour, salt, pepper and leeks. Saute 1 minute.
  • Slowly add broth to pan, stirring constantly and bring to a boil. Cook for 2 minutes until thick (keep stirring)
  • Simmer on low
  • Spoon mixture into crocks, individual ramekins or a large baking pie plate. Cut dough into circles large enough to cover the top of dishes. Press dough tightly along edges and cut slits on top to vent.
  • Combine milk and egg white and brush over dough.
  • Bake 450 for 30 minutes or until dough is golden brown.
  • Let sit for 10 minutes before serving
  • Adapted from The Cooking Light Magazine.

Notes

Healthy comfort food chicken dinner idea. Low calorie chicken pot pie with potato, leeks, carrots, chicken and pie crust. Prepare mixture on stovetop and bake in crocks, ramekins or pie plate.

Mom’s Weekend Chicken Pot Pie Recipe

Mom's Weekend light Chicken Pot Pie Recipe Chicken Pot Pie Crock Recipe with Potato, Crust Chicken, Carrots and Celery

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There are so many ways to make chicken pot pie. I prefer chicken pot pie with crust or chicken pot pie with biscuits and it’s even better when it’s a healthy version. By not lining the bottom of the crock or pie plate with crust, you are saving on calories.

You may also like our chicken and dumpling recipe. 

chicken and dumplings easy crockpot recipe

This recipe below is the non-healthy version but great for a splurge day! It’s so yummy. 

Homemade Chicken Pot Pie with Biscuits recipe 

homemade chicken pot pie

As many of you know, we started our healthy living journey earlier last year when my dad’s diabetes started to take control and it was evident, he needed to drop some weight and watch his food intake. So far he has lost over 30 pounds and my mom and I have lost 10 pounds.

Here is my week 1 vs week 12 before and after starting the best nutritional system ever. 

how I lost 10 pounds week 1 vs week 12

I didn’t really need to lose a lot of weight but was carrying around sticky weight from when I had my son over 12 years ago so I am thrilled to be rid of it! The Nutritional System that I started earlier last year encompassing a delicious shake or two a day along with healthy snacks and meals really was a game changer for not only losing the weight but increasing my energy. You can read more about that on our healthy balanced living page.  

 

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6 Comments

  1. This looks so delicious!! Chicken pot pie (or any pot pie) was my least favorite meal growing up. I absolutely hated the stuff. When I met my husband he used to but the microwave pot pies all the time and finally convinced me to try one again. I’m not sure why I hated it so much as a kid but now I love pot pie. It’s funny how our appreciation of food changes as we get older. Can’t wait to try out this recipe. Thank you for sharing!!
    -Jamie

    1. My son will not eat it! He doesn’t like all his food mixed together -haha. I always tell him, you have no idea what you are missing out on!!

  2. Mmm, I love chicken pot pie! This healthy recipe sounds delicious and not hard to make. Thank you for sharing it. I don’t have any individual baking dishes, so it’s good to know you can also make it in a pie plate.

    1. Hi Brenda!!! I hope you had a great weekend and yes, it’s amazing in a pie plate too!!

  3. Your mom is correct pulling all ingredients prior to cooking – it is called Mise en place.
    I am teaching this to my grandchildren.
    Sorry so late with a comment, just got in to reading so much of your life.
    Best wishes.