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Lighter Chicken Pot Pie with a Flaky Butter Crust

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A lighter version of the classic chicken pot pie with a flaky butter crust and creamy filling made with Greek yogurt instead of heavy cream. This comforting dish comes together in about an hour and is perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 cup cold unsalted butter (2 sticks, 226g), cut into small cubes
  • 6–8 tablespoons ice water
  • 1 teaspoon fine sea salt
  • ½ teaspoon sugar
  • 3 cups cooked chicken, shredded or diced (about 1 ½ lbs)
  • 2 large carrots, diced (about 1 cup)
  • 2 stalks celery, diced (about ¾ cup)
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 cup frozen peas
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour (32g)
  • 1 ½ cups whole milk (360ml)
  • 1 cup low-sodium chicken broth (240ml)
  • ⅓ cup plain Greek yogurt (80g), at room temperature
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • Salt and black pepper to taste
  • 1 large egg (for egg wash)

Instructions

  1. Make the crust dough: In a large mixing bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in 6 tablespoons ice water and stir with a fork until dough just comes together. Add more water if needed, 1 tablespoon at a time. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). Place a baking sheet on the middle rack to preheat.
  3. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion, carrots, and celery. Cook 6-8 minutes, stirring occasionally, until softened and onion is translucent.
  4. Sprinkle ¼ cup flour over vegetables and stir constantly for 1-2 minutes to cook out raw flour taste.
  5. Gradually pour in chicken broth while whisking continuously, then slowly add milk, still whisking. Stir until mixture comes to a gentle simmer and thickens, about 3-4 minutes.
  6. Remove skillet from heat. Stir in Greek yogurt until fully incorporated. Add shredded chicken, frozen peas, and thyme. Season with salt and pepper. Taste and adjust seasoning.
  7. On a lightly floured surface, roll one disk of dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing gently into bottom and up sides. Trim edges, leaving ½-inch overhang.
  8. Pour chicken filling into crust, spreading evenly.
  9. Roll second disk of dough into a 12-inch circle. Place over filling. Crimp edges together with bottom crust. Cut 4-5 slits in top crust for steam vents.
  10. Beat egg with 1 tablespoon water. Brush evenly over top crust.
  11. Place pie dish on preheated baking sheet. Bake 35-40 minutes, until crust is deep golden brown and filling is bubbling through slits. If edges brown too quickly, tent with foil halfway through.
  12. Let pot pie rest 10-15 minutes before serving.

Notes

Keep all ingredients cold for the crust. Do not overwork the dough. Cook the roux for at least 1 minute to avoid raw flour taste. Use room temperature yogurt to prevent curdling. Let the pot pie rest before serving to allow filling to set.

Nutrition

Keywords: chicken pot pie, lighter pot pie, flaky crust, comfort food, easy dinner, meal prep

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