Irresistible High Protein Chicken Pot Pie

Here is my favorite high protein chicken pot pie recipe, with a protein-packed filling of shredded chicken, Greek yogurt sauce, and plenty of vegetables, all baked under a golden crust.

This chicken pot pie has become our go-to weeknight dinner when we need something filling that actually keeps everyone satisfied. I love that it sneaks in extra protein without anyone noticing, and the leftovers are perfect for lunch the next day.

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What Kind of Chicken Should I Use?

For this recipe, rotisserie chicken is your best friend because it saves you tons of time and adds great flavor. You can find rotisserie chickens at pretty much any grocery store, and they’re usually sitting hot and ready near the deli section. Just make sure to remove the skin before shredding the meat, as it can make your pot pie filling a bit greasy. If you don’t have access to a rotisserie chicken, you can absolutely use leftover cooked chicken breast or even poach some chicken breasts yourself – just season them well with salt and pepper while cooking so they don’t taste bland in your final dish.

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Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Rotisserie chicken: You can use leftover cooked chicken, poached chicken breast, or even turkey breast. If using raw chicken, cook it first by poaching or baking until it reaches 165°F, then shred it.
• Phyllo dough: If you can’t find phyllo, try using puff pastry sheets or even biscuit dough on top. Keep in mind that baking times may vary slightly with different doughs.
• Fat-free milk: Any milk works here – whole milk, 2%, almond milk, or oat milk will all do the job. The sauce might be slightly richer with whole milk.
• Cornstarch: You can swap cornstarch with all-purpose flour, but you’ll need about 6 tablespoons instead of 4 to get the same thickening power.
• Chicken bone broth: Regular chicken broth or stock works just fine. If you want to keep the protein high, stick with bone broth, but standard broth won’t change the recipe much.
• Vegetables: Feel free to mix up the veggies based on what you have. Green beans, corn, mushrooms, or potatoes all work well. Just keep the total amount around 3-4 cups of chopped vegetables.

Watch Out for These Mistakes While Baking

The biggest mistake with phyllo dough is letting it dry out while you work, which causes it to crack and become impossible to handle – keep unused sheets covered with a damp towel at all times.

Another common error is not cooking your vegetables long enough before adding the liquid, as undercooked carrots and celery will stay crunchy even after baking, so make sure to sauté them until they’re tender.

To avoid a watery filling, mix your cornstarch with the cold milk first to create a smooth slurry before adding it to the hot broth – adding it directly will create lumps and won’t thicken properly.

Finally, don’t skip brushing each phyllo layer with butter or cooking spray, as this creates the crispy, golden top that makes pot pie so satisfying, and be sure to bake until the phyllo is deeply golden brown, not just lightly colored.

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What to Serve With Chicken Pot Pie?

Chicken pot pie is pretty filling on its own, but I love pairing it with a simple side salad to balance out all that creamy goodness. A basic mixed greens salad with a light vinaigrette or lemon dressing works perfectly and adds a fresh crunch to the meal. If you want something a bit heartier, roasted green beans or steamed broccoli are great options that won’t weigh you down. Since this is a high-protein version, you could also serve it with some roasted sweet potato wedges or a side of fresh fruit if you’re looking to add more to your plate.

Storage Instructions

Store: Keep your chicken pot pie covered tightly with foil or plastic wrap in the fridge for up to 3 days. The phyllo crust will soften a bit over time, but the filling stays delicious and creamy.

Freeze: You can freeze individual portions wrapped well in plastic wrap and then foil for up to 2 months. Just know that the phyllo dough won’t be quite as crispy after freezing, but it still tastes great and makes for an easy weeknight dinner.

Reheat: Warm it up in the oven at 350°F for about 15-20 minutes if refrigerated, or 30-35 minutes if frozen. You can also microwave individual portions for 2-3 minutes, though the crust won’t stay as crispy that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 80-90 g
• Fat: 18-24 g
• Carbohydrates: 100-115 g

Ingredients

For the pot pie filling:

• 1 cup chopped onion
• 4 tbsp cornstarch
• 1 cup chopped carrots
• 1 cup fat-free milk
• 2 tsp garlic powder
• salt to taste
• 1 tsp dried thyme
• 14 oz chicken breast (cooked and shredded)
• 1 cup chopped celery
• 1 tsp chicken bouillon powder
• 2 cups chicken bone broth
• 1/2 tsp pepper
• 1/2 cup sweet peas
• 1 tbsp butter (I like Kerrygold butter for this)

For the phyllo topping:

• cooking spray
• 3 phyllo dough sheets (thawed if frozen)
• 1 tbsp butter

Step 1: Sauté the Vegetables

• 1 tbsp butter
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery

Preheat the oven to 375°F (190°C).

Heat a large pan over medium-high heat and add 1 tablespoon of butter.

Once melted, add the chopped carrots, onions, and celery.

Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Prepare and Add the Sauce

• 4 tbsp cornstarch
• 1 cup fat-free milk
• 2 cups chicken bone broth
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp pepper
• 1 tsp chicken bouillon powder

In a separate bowl, whisk together the cornstarch and fat-free milk until smooth and dissolved.

Add the chicken bone broth and the cornstarch mixture to the pan with the sautéed vegetables.

Stir well to combine.

Season with garlic powder, dried thyme, pepper, and chicken bouillon powder.

Continue to cook, stirring frequently, for 3-5 minutes until the mixture thickens.

Step 3: Finish the Filling

• salt to taste
• 14 oz chicken breast (cooked and shredded)
• 1/2 cup sweet peas

Taste the thickened filling and add salt if needed.

Stir in the cooked, shredded chicken breast and the sweet peas.

Mix to combine and ensure the filling is evenly heated.

I like to taste again at this point to make sure the seasoning is just right!

Step 4: Assemble with Phyllo Dough

• 3 phyllo dough sheets (thawed if frozen)
• cooking spray

Transfer the prepared filling into a baking dish that holds about 6-8 cups.

Cut the phyllo dough sheets in half and lightly spray both sides of each phyllo half with cooking spray.

Stack the sheets, then lay them over the filling in the baking dish.

Fold any overhanging edges towards the center and gently press into the corners.

Step 5: Top and Bake

• 1 tbsp butter (for brushing phyllo)

Melt the remaining 1 tablespoon of butter and lightly brush it over the top of the phyllo dough.

Score 4 slits in the center to allow steam to escape.

Bake the pot pie in the preheated oven for about 30 minutes, or until the phyllo is golden brown.

For a richer flavor and extra crispness on top, I like to use Kerrygold butter here if I have it.

Step 6: Serve the Pot Pie

Remove the pot pie from the oven and let it cool slightly before slicing into 4 portions.

Serve warm and enjoy!

Irresistible High Protein Chicken Pot Pie

Delicious Irresistible High Protein Chicken Pot Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 925 kcal

Ingredients

  

For the pot pie filling:

• 1 cup chopped onion
• 4 tbsp cornstarch
• 1 cup chopped carrots
• 1 cup fat-free milk
• 2 tsp garlic powder
• salt to taste
• 1 tsp dried thyme
• 14 oz chicken breast (cooked and shredded)
• 1 cup chopped celery
• 1 tsp chicken bouillon powder
• 2 cups chicken bone broth
• 1/2 tsp pepper
• 1/2 cup sweet peas
• 1 tbsp butter (I like Kerrygold butter for this)

For the phyllo topping:

• cooking spray
• 3 phyllo dough sheets (thawed if frozen)
• 1 tbsp butter

Instructions

 

• Preheat the oven to 375°F (190°C). Heat a large pan over medium-high heat and add 1 tablespoon of butter. Once melted, add the chopped carrots, onions, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
• In a separate bowl, whisk together the cornstarch and fat-free milk until smooth and dissolved. Add the chicken bone broth and the cornstarch mixture to the pan with the sautéed vegetables. Stir well to combine. Season with garlic powder, dried thyme, pepper, and chicken bouillon powder. Continue to cook, stirring frequently, for 3-5 minutes until the mixture thickens.
• Taste the thickened filling and add salt if needed. Stir in the cooked, shredded chicken breast and the sweet peas. Mix to combine and ensure the filling is evenly heated. I like to taste again at this point to make sure the seasoning is just right!
• Transfer the prepared filling into a baking dish that holds about 6-8 cups. Cut the phyllo dough sheets in half and lightly spray both sides of each phyllo half with cooking spray. Stack the sheets, then lay them over the filling in the baking dish. Fold any overhanging edges towards the center and gently press into the corners.
• Melt the remaining 1 tablespoon of butter and lightly brush it over the top of the phyllo dough. Score 4 slits in the center to allow steam to escape. Bake the pot pie in the preheated oven for about 30 minutes, or until the phyllo is golden brown. For a richer flavor and extra crispness on top, I like to use Kerrygold butter here if I have it.
• Remove the pot pie from the oven and let it cool slightly before slicing into 4 portions. Serve warm and enjoy!