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lightened up chicken pot pie

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Alright, it looks like we are back in action here on Wholefully. Sorry for the daylong outage if you experienced it. The folks at BlueHost graciously gave me a new IP address so AT&T wouldn’t blacklist me anymore. Welcome back! Let’s eat some food.

Who else remembers those little 59 cent Banquet chicken pot pies that you would get from the frozen foods section? I’m sure they’re still around, but to me, those little suckers scream, “child of the 90s.” They were so salty and the vegetables were pure mush. And the sauce almost had a rubbery consistency. My brother and I used to live on them during summer vacation from school. Between that, ramen noodles, and Dinty Moore beef stew, we pretty much had a monopoly on the MSG consumption of Southern Indiana.

So these? These are not those pot pies. These are homemade. And creamy. And full of veggies. Oh, and easy! The veggies are cooked in the base for the gravy and the crust is just a simple store-bought puff pastry sheet.

I chose to make these guys into true pot pies and bake them off in soup mugs, but feel free to bake this in a baking dish. Although, you have to admit, the little personal-sized mugs are super adorable. Especially for a dinner party. If you do things like that.

I’d say that chicken pot pie is high up on my all-time favorite comfort foods list. In it is everything that is good about the world. Colorful veggies, plump chicken, flavorful gravy and a flaky, buttery crust to help tie it all together. 

I went the traditional route with the veggies here, but feel free to experiment with whatever you like. Pot pies are incredibly adaptable. Make this vegetarian. Make it with seafood (lobster pot pie? yum!). Make it with more sweet potatoes. Make it without carrots. Whatever floats your boat.

Lightened Up Chicken Pot Pie

Lightened Up Chicken Pot Pie

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Adapted from Cooking Light. The crust situation on a pot pie seems to vary widely depending on your region. Feel free to tweak the recipe accordingly to make room for your favorite crust-type. I quite like the puff pastry because it is simple and the results are impressive. Other good options include pie crust, biscuits, phyllo dough and crescent rolls.


  • 2 1/2 cups chicken broth
  • 1 large potato, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 1 10-ounce bag of frozen mixed vegetables
  • 1 large onion, diced
  • 8 ounces button mushrooms, sliced
  • 1/2 cup all-purpose flour
  • 1 1/2 cup skim or lowfat milk
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 cups cooked chopped chicken
  • 1 sheet of frozen puff pastry, defrosted


  1. Preheat oven to 400°.
  2. In a large saucepan, bring the broth to a boil. Add in potato, sweet potato, mixed vegetables and onion. Cook for 8-10 minutes or until potato is fork tender.
  3. In the last 2 minutes of cooking, add in mushroom slices. Remove from heat.
  4. Using a slotted spoon, remove vegetables from broth and set aside.
  5. In a large bowl, combine flour and milk and whisk until well-incorporated.
  6. Return broth pan to medium heat and whisk milk mixture into the broth.
  7. Add salt, pepper, bay, thyme and rosemary.
  8. Bring broth and milk mixture to a simmer and cook, stirring constantly, until thickened, about 8 minutes.
  9. Remove bay leaf, and combine milk mixture with the cooked vegetables and cooked chicken. Stirring to coat.
  10. Spoon filling mixture into a square baking dish or individual 10-12 ounce ramekins.
  11. Top with sheet of puff pastry, pressing to seal dough to dish edge. Cut slits in top of sheet to let steam escape.
  12. Bake for 18-20 minutes, or until puff pastry is golden brown and filling is bubbly.
  13. Let rest for 10 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 236Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 411mgCarbohydrates: 29gFiber: 4gSugar: 8gProtein: 15g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Did you ever eat those little frozen pot pies?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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16 Responses
  1. Jackie

    I’m making these tonight for my guests. I’m going to top them with my buttermilk biscuit dough and I’m going to use cream of mushroom soup for the filling. Can’t wait to see how they turn out!!

    1. Cassie

      I know, right? It’s like they dipped the crust in salt before packing them up. I kinda want to try one now just to see how disgusting they are. 😛

  2. Minerva

    Me and my sister also subsisted on the frozen foods section during our summer vacations. Pot pies, hot pockets, and burritos… We recently stood in a grocery store together and marveled at how our grocery lists have changed since then. Transitioning from nearly ALL prepackaged foods to mainly whole ingredients for home cooking.

    1. Cassie

      It is such an interesting transition, isn’t it? I, very clearly, remember going to a discount food store with my best friend in high school and pulling $5 out of my pocket and being able to fill up a cart worth of junk food for a slumber party.

  3. I’ve never been a fan of pot pies of any kinda actually, but this recipe sounds really good.

    Also, those mugs are adorable. They make your pot pies look like savory little cupcakes.

  4. Sara

    I totally ate those frozen pot pies. Ah, good childhood memories. I don’t blame my parents for buying them in bulk. So easy to pop in the oven, especially on nights when they worked late. This is a much better substitute!

  5. Amy

    Do you think you could just make the filling in advance and keep it in the fridge, so you could bake individual pot pies? I am in college, so I usually cook for one. It would be nice to make this and have a fresh-baked pot pie for a couple of nights!

    1. Cassie

      I don’t see why not! You could also probably freeze the filling in individual-sized baggies and just defrost one at a time and plop on the puff pastry. If you try it, let me know how it turns out!

Meet Cassie
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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