Lightened Up Chicken Pot Pie

Servings: 8

Prep time: 30 minutes

Cook time: 20 minutes

Total time: 50 minutes


  • 1 tbsp olive oil
  • 1 lb boneless/skinless chicken breast, finely diced
  • 1 onion, finely diced
  • 1 tbsp garlic, minced
  • 3 stalks celery, finely diced
  • 4 oz Greek cream cheese (or light cream cheese)
  • 2 1/4 cups low-sodium chicken broth
  • 3 tbsp cornstarch
  • 1 large egg
  • 1 tbsp Primal Palate Amore seasoning or Italian seasoning
  • 2 tsp black pepper
  • 12 oz frozen mixed vegetables
  • ~2 cups frozen cubed butternut squash (optional…. but delicious)
  • 2 premade pie crusts (I used Pillsbury)


  1. Preheat oven to 400 degrees
  2. Heat oil in a large pot
  3. Add chicken and cook for 10 minutes or until white (mix constantly)
  4. Add onion and garlic, saute ~3 minutes
  5. Add celery, mixed vegetables, butternut squash, pepper, and Amore seasoning. Saute 5-10 minutes, stirring to prevent burning
  6. Add cream cheese and chicken broth, mix well
  7. In a small separate bowl mix 1/2 cup broth and cornstarch
  8. Add cornstarch mixture to the pot and mix well
  9. Spray a pie pan with non-stick spray
  10. Place 1 pie crust on the bottom layer
  11. Add filling into the pie crust
  12. Top with 2nd pie crust and press edges together
  13. Poke holes in the top with fork (or use a cookie cutter to make a design)
  14. Mix egg in small separate bowl and brush on top of the pie
  15. Bake ~30 minutes, until pie crust is golden brown
  16. Enjoy!

To make vegetarian: Replace chicken with more veggies such as chopped mushrooms, leeks, etc. Replace chicken broth with vegetable broth.

To make vegan: Replace chicken with veggies. Replace cream cheese with vegan cream cheese. Omit egg and can brush almond or soy milk on the top for better browning. Replace chicken broth with vegetable broth.

1 serving = 1/8 pie
*Approximate nutrition information

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