Chicken Pot Pie Made Easy, Healthy and Irresistibly Delicious!

For many many years now, Christmas to me, well, as of the day after, that is,  has been synonymous with total relaxation, with pulling the plug, with taking it way easy for days on end.

I’ve even made a pact with myself that I would always save at least one day during that period where I’d just stay in my pjs all day and do absolutely nothing, not even cook, on that day.

Traditionally, as in, in the past, I’d been feeding basically on tortilla chips, guacamole, hot tomato salsa and jalapeno, olive and cheese dip on that day. I haven’t yet gotten to that one this year, and quite frankly, I doubt that it will happen. Well, at least the chips part I’ll have to ditch…  or somewhat modify.

But, like I said, I haven’t yet gotten to that day this year. I have, however, been taking it easy and haven’t been creating a single recipe in well over 5 days now! It feels weird.

You probably noticed that I haven’t been posting that often, either.

Don’t you worry, this is a very temporary situation. 

I shall get back to my good old self as soon as things return to normal, right after the Holidays are over.

Speaking of Holidays…

I’m sure many of you are STILL looking for ways to use up their turkey leftovers. Well, here is a brilliant one, for you! I created this gorgeous chicken pot pie using chicken breasts, but you could very well use some of your turkey leftovers instead, and it would be just as good, if not better!

The crust on these is just soooo good, much better than the traditional “full fat” pie crust. It’s like a cross between a pie crust and a yummy warm bread. It’s crispy, but it’s also moist and tender, as well as a tad chewy, just like a good bread, but it sort of wants to fall apart just like a pie crust.

Oh, and the best thing is, with the scraps that are left after you’re done cutting out the circles, you can make these amazing “match sticks”. 

Check this out!

They’re so good, you might even want to make a double batch of dough, just so you can make more.

I know I will, next time!

Chicken Pot Pie Made Easy, Healthy and Irresistibly Delicious!

Serves 4

Chicken Pot Pie Made Easy, Healthy and Irresistibly Delicious!


  • 1 cup spelt flour
  • ¾ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 tbsp extra-virgin olive oil
  • ¾ cup buttermilk
  • 1 egg
  • Filling
  • 450g chicken breasts, cut into 1" cubes
  • 1 small onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery ribs, sliced
  • ½ tsp salt
  • ¼ tsp black pepper
  • hint nutmeg
  • 1½ cup chicken stock (I use home made)
  • 1 cup water
  • ¼ cup whole wheat flour
  • 2 tbsp cornstarch
  • 1 cup frozen peas


  1. Whisk flour, baking powder and salt. Whisk oil, milk and egg; pour over flour. Stir lightly with your fingers until it just comes together to form fairly smooth dough. If dough is too soft, add extra flour until you reach the desired consistency. It has to be soft, slightly tacky, but not sticky.
  2. Transfer dough onto a piece of plastic wrap. Form into a disc, wrap and refrigerate for at least 30 minutes.
  3. Filling
  4. Preheat oven to 425F
  5. Coat a skillet with cooking spray or a little bit of olive oil and heat over medium-high heat. When pan is hot enough, add chicken pieces, sprinkle with salt and pepper and cook for 5 minutes, then turn each piece to cook the other side until nice and golden brown. (You could also use leftover chicken or turkey, in which case you wouldn't need to cook it for so long. You'd only need to worry about browning it slightly)
  6. Add onions, celery, carrots, salt, pepper and nutmeg. Cook until fragrant and onions turn translucent, about 2-3 minutes.
  7. Add chicken stock and water and bring to the boil. Lower heat to medium-low.
  8. In a small mixing bowl, add whole wheat flour, cornstarch and whisk to combine. Add about ½ cup of the cooking liquid and whisk until smooth and well combined and has the consistency of thin pudding. Add more liquid if necessary.
  9. Transfer this mixture back to your skillet and mix with a wooden spoon until well combined. Add peas, bring back to the boil and simmer for about 1 minute. Set aside.
  10. Assembly
  11. On floured surface, roll out dough to form a 13" inch square. Cut out four 6" inch disks.
  12. Divide chicken mixture between four individualoven safe ramequins or soup bowls.
  13. Top each bowl with a dough disc and pinch the dough around the perimeter to seal the mixture in.
  14. Pierce 4 holes at the top of each pie to allow steam to escape.
  15. Place in the oven and bake for 20 minute, until the crusts are nice and golden.
  17. Of course, when you try and cut out rounds out of something square, you invariably end up with "scraps". By all means, don't throw them out.
  18. Just roll out your dough to form a roughly 4" x 12" rectangle. Cut that into eight ½" strips.
  19. Take 2 strips at a time and place them one on top of the other, then grab the ends and twist each end in 2 different directions, until you get a nice twisted "straw". Transfer to a non stick baking sheet.
  20. Repeat the process with the remaining strips and bake in a 425F oven for about 12-15 minutes, until crispy and golden.
  21. Take out of the oven and try resisting the urge to eat them all at once!


Nutritional Information was calculated using one full quarter of the dough recipe



  1. says

    Mmm…I LOVE chicken pot pie. Yours looks DE-lish! It’s such a comforting dish to eat during winter (while in PJ’s). I’ll have to try spelt and buttermilk in my crust next time. Great idea with the scraps too!

  2. says

    That crust looks great! Actually to be totally honest I just want to try those “straws”, they look almost like bread sticks. I bet you could brush them with oil or butter or maybe egg white and then sprinkle them with all sorts of herbs, spices, flavorings or even a sprinkling of cheese before twisting them up and baking. I love the chicken pot pies, They remind me of the pies my mom used to make. She use to get a bunch of little individual tin pie plates and make chicken pot pie in them and then freeze them. Then for dinner she’d just take out one for each person and bake them – talk about easy comfort food 😀 I could just jump right into the filling of yours, it looks sooo yummy!

    • says

      Oh, Heidi, now I so have to make a “bread straws” post and incorporate some of your ideas. They would be absolutely PHENOMENAL.
      I want one right now!

      And thanks for your kind comment. You just made me realize: I had taken a picture of the filling but forgot to include it in my post. Darn. I might have to edit! I think it’s worth looking at! 😉

    • says

      Hehe, can’t blame you for that. Those bread sticks are really amazing. I enjoyed them dipped in almond / pecan butter. Oh YUM! I think I need to make more… 😉
      Thanks a bunch for the New Year’s wishes and right back at you! 😀

  3. says

    WOW – this is healthy comfort food at its finest – I want a couple of my own healthy chicken pot pies :) I could easily make the filling gluten free, now I just have to work on a crust! As for those breadsticks…yummmmmmmmmm!!!!!!!!

      • says

        YAY!!! Thank you so much Nora. Glad you like. You might be on to something, you know… I definitely am cooking something good with that bowl, but it’s not the kind that you can eat… More on that to come. 😉 But seriously, thank you for your feedback on the pic. I’m truly really, really happy that you like it! Really! 😀

    • says

      Yeah… making the crust gluten free might prove to be a challenge… but hey, the stuffing on it’s on is pretty good, you know! 😉 Oh, how I don’t envy you. I would be miserable if I couldn’t eat gluten. Mind you, I guess I’d adapt. And I’d definitely turn to you for advice! :) Hey, thanks for the lovely comment, as usual! You still rock, girlfriend! :) And happy new year to you!

  4. says

    We’re just out of turkey leftovers..;) but love these little darlings! Wishing you all the best for 2012 Sonia! May it be happy, healthy and fun!

  5. says

    I love this! I made this last night (I know, little late), and it was wonderful. I didn’t have enough ramekins so I used teacups. Just as delicious, and super cute too!

  6. Meghan says

    Sonia, thank you for your fabulous website! I came across it today while looking for a recipe for a healthy chicken pot pie. I started another diet this week and was feeling desperately in need of something hearty. So, I went ahead and attempted your recipe. The outcome was delicious! My husband and mother absolutely loved it and we’re completely shocked because if there’s one thing I don’t do its cook! Your recipe was easy to follow and came out just as pictured. But, like the other comments above, I think my favorite part of the recipe was the twisty sticks made from the leftovers. I sprinkled mine in cinnamon. Incroyable! Thanks again.

    • says

      Thank YOU so much Meghan for leaving such great and positive feedback! I’m so happy to hear that you liked the chicken pot pies and that you were able to make them easily and efficiently! So glad I inspired you to get in the kitchen, too! And the little bread sticks with cinnamon must’ve been quite memorable, indeed. I just love everyting cinnamon! Ooooh, I will so have to try them when Lent and its grain free challenge are behind me! Or, better yet, maybe I could attempt a grain free version of the little twisties! Now you got me craving them big time! Thanks for inspiring me! :)


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