Skinny Chicken Pot Pie

Who doesn’t love a warm, comforting slice of chicken pot pie? This lighter version puts a healthy twist on the classic dish while still delivering all the hearty flavors you crave. By using a protein-packed skinny bagel crust and a creamy filling made with cottage cheese, chicken broth, and wholesome veggies, this recipe is perfect for anyone looking to enjoy comfort food without the guilt.

Not only is this pot pie a breeze to prepare, but it’s also packed with lean protein, fiber, and essential nutrients. Whether you’re cooking for your family, meal prepping for the week, or just treating yourself, this recipe is sure to become a household favorite!

Ingredients

For the Skinny Bagel Crust:

• 2 cups plain nonfat Greek yogurt

• 2 cups self-rising flour (plus extra for dusting)

• 1 tsp garlic powder (optional, for added flavor)

• 2 eggs

• 1 teaspoon baking soda

For the Filling:

• 1.5 lbs cooked chicken, shredded or cubed

• 1 cup carrots, diced

• 1 cup onion, diced

• 1 cup celery, diced

• 2 cloves garlic, minced

• 1 cup frozen peas

• 1 cup chicken broth

• 1 cup low-fat cottage cheese

• 2 tbsp all-purpose flour

• 2 tablespoons olive oil

Spices:

• 1 tsp thyme

• 1 tsp parsley

• 1/2 tsp rosemary

• 1/2 tsp black pepper

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp paprika

Instructions

Step 1: Prepare the Skinny Bagel Crust

1. In a mixing bowl, combine the Greek yogurt, eggs, flour and baking soda until a dough forms. If it’s sticky, dust lightly with more flour as needed.

2. Knead the dough on a floured surface for about 2-3 minutes until smooth.

3. Divide the dough into two portions—one for the base and one for the top. Roll out each portion into a circle large enough to fit your pie dish.

Step 2: Prepare the Filling

1. Heat a large skillet over medium heat and use olive oil.

2. Sauté onions, carrots, and celery until softened (about 5 minutes). Add garlic and cook for an additional minute.

3. Add the shredded chicken and peas to the skillet. Stir in thyme, parsley, rosemary, black pepper, salt, and paprika.

4. In a blender, combine chicken broth, blended cottage cheese, and flour. Blend until smooth.

5. Pour the sauce into the skillet with the chicken mixture. Cook on medium heat, stirring until thickened (about 3-5 minutes). Remove from heat.

Step 3: Assemble the Pot Pie

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a pie dish. Place one rolled-out portion of the dough into the bottom of the dish, pressing it gently to the sides and bottom. The dough is sticky, so use parchment paper and olive oil to help with the process, and wet your hands to manipulate dough.

3. Pour the chicken filling into the crust, spreading it evenly.

4. Cover the filling with the second rolled-out dough portion. Seal the edges by pinching or pressing with a fork.

5. Cut a few slits in the top crust to allow steam to escape.

Step 4: Bake the Pot Pie

1. Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown.

2. Let the pie cool for 5-10 minutes before slicing and serving.

Enjoy this lighter, protein-packed version of a classic comfort dish!

Makes 4 servings

Photo shows individual pies. You can also make 4 separate mini-pot pies instead of making one large pie.