Irresistible High Protein Chicken Pot Pie
A comforting high protein chicken pot pie with tender chicken, creamy Greek yogurt filling, and a flaky whole wheat crust. Perfect for family dinners and meal prep.
Ingredients
Scale
- 1 lb boneless skinless chicken breast cubed into 3/4-inch pieces
- 1 tbsp olive oil
- 1 cup frozen mixed vegetables carrots, peas, corn
- 0.5 cup onion diced
- 0.5 cup celery diced
- 0.5 cup plain Greek yogurt full-fat recommended for richer sauce
- 0.25 cup low-fat milk
- 2 tbsp whole wheat flour
- 1 cup low-sodium chicken broth
- 1 tsp garlic powder
- 1 tsp dried thyme
- salt and pepper to taste
- 1 cup whole wheat flour for crust
- 0.5 cup all-purpose flour for crust
- 0.5 cup plain Greek yogurt for crust
- 3 tbsp cold butter cut into small pieces, keep refrigerated until ready to use
- 0.25 cup cold water add gradually, you may not need all of it
- 0.5 tsp salt for crust
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Add cubed chicken in a single layer and cook for 6 to 8 minutes, turning halfway, until golden brown and cooked through to an internal temperature of 165 degrees F. Remove from skillet and set aside.
- In the same skillet over medium heat, add diced onion and celery. Saute for 3 to 4 minutes until softened and the onion turns slightly translucent.
- Sprinkle whole wheat flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste.
- Gradually pour in the chicken broth while whisking continuously until smooth. Add Greek yogurt, milk, garlic powder, dried thyme, salt, and pepper. Simmer for 3 to 5 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. Stir in cooked chicken and frozen vegetables. Remove from heat.
- For the crust, combine both flours and salt in a mixing bowl. Add cold butter and use a fork or pastry cutter to work it in until the mixture resembles coarse, pea-sized crumbs. If your kitchen is warm, refrigerate the bowl for 5 minutes before continuing.
- Stir in Greek yogurt and add cold water one tablespoon at a time, mixing just until the dough comes together. Do not overmix. Shape into a disk.
- Roll out dough on a lightly floured surface to approximately 11 inches in diameter.
- Pour the chicken filling into the pie dish. Lay the crust over the top, trim any overhang to half an inch, and crimp the edges to seal. Cut 4 to 5 slits in the center for steam to escape. Optional: brush top crust with a lightly beaten egg for a golden finish.
- Bake for 25 to 30 minutes until the crust is deeply golden brown and the filling is bubbling through the slits. Let cool for 10 minutes before slicing.
Notes
For extra protein, stir a scoop of unflavored protein powder into the filling before adding to the pie dish. Freeze unbaked for best results, baking straight from frozen at 375 degrees F and adding 15 to 20 extra minutes to the bake time.