Looking for a Creamy Chicken Pot Pie recipe that isn’t full of refined flour? This Chicken Pot Pie with a Whole Wheat Crust  has been updated to be a little healthier. But it tastes more like comfort food than anything else that comes out of my kitchen. Hearty and savory with a buttery, flaky crust.  Except this one trades in the traditional pie crust for a whole wheat version. It also uses whole wheat flour in the rous used to make the rich gravy that makes Chicken Pot Pie famous. But I won’t tell if you don’t tell! Because nobody is going to know that there are no refined ingredients in this meal.
This creamy chicken pot pie recipe takes a few minutes to make from scratch – at least it does the first time. Generally, if I am going to go through the trouble of pulling out the ingredients, I double the recipe. Both the pie filling and the pie crusts freeze very well. Dinner #1 takes around an hour to get on the table. An hour and twenty minutes if I am making the pie crust that day too. But dinner #2 takes less than 10 minutes to get in the oven and doesn’t dirty any dishes except the dish I cook it in and a rolling pin. I thaw both the inside of the pie and the crust overnight in the refrigerator, pour the filling into a casserole dish, roll out the dough and cover the filling with a pie crust and into the oven it goes! Little mess and zero fuss.
Be warned – it takes a big pot to double this recipe if you are so inclined! The recipe for Whole Wheat Pie Crust also makes two crusts and this recipe only takes one. So I usually have the extra pie crust in the freezer. If you are using a 9×13 dish, you may consider not dividing the dough for your pie crust into two pies if you like the crust to be on the thicker side. Also, if I am using my Dutch oven to make the filling, I drop the pie crust over the filling while it is still in the pot and move it straight to the oven, skipping the casserole dish. We call it rustic. But secretly I am just thrilled to have one less dish to wash after dinner.
If you have never made a pie crust from scratch, it is not as difficult as you think. Or if you are concerned about using whole wheat, there is no reason to worry. It uses whole white wheat flour, which has the same nutritional profile as traditional whole wheat. It is just milled from a different variety (white versus red wheat). The taste and texture of whole white wheat is milder, making the transition to whole wheat baking much simpler and palatable for picky eaters.  The recipe for Whole Wheat Pie Crust is both easy to follow and has lots of tips. Enjoy!
Chicken Pot Pie with a Whole Wheat Crust
Ingredients
- 1 whole wheat pie crust
- 1 1/2 Ib chicken breasts boneless, skinless
- 2 cup chicken broth
- 1 1/2 tbsp olive oil
- 1 large onion minced
- 3 medium carrots peeled and cut into 1/4- inch slices
- 2 celery ribs cut into 1/4- inch slices
- salt and pepper to taste
- 4 tbsp butter
- 1/2 cup white whole wheat flour
- 1 1/2 cups milk
- 1/2 tsp dried thyme
- 3 tbsp dry sherry
- 1 cup green peas frozen
- 3 tbsp fresh parsley chopped
Instructions
- 1. Prepare a Whole Wheat Pie Crust and refrigerate it until ready to use.
- 2. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Put the chicken and broth in a Dutch Oven or stockpot over medium heat, cover and bring to a simmer. Cook until the chicken is just done, 8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a glass measuring cup.
- 3. Increase the heat to medium-high; heat the oil in the now empty pan. Add the onion, carrots, and celery; saute until just tender, about 5 minutes. Season with salt and pepper to taste. While the vegetables are sauteing, shred the chicken into bite-sized pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
- 4. Melt the butter over medium heat in the again-empty pan; add the flour and cook until golden, about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and thyme, Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste; stir in the sherry.
- 5. Add the chicken mixture back to the Dutch Oven with the sauce; stir to combine. Stir in the peas and parsley. Top with the Whole Wheat Pie Crust and bake until the topping is golden brown and the filling is bubbly. Approximately 30 minutes.
- Allow to cool for 5 to 10 minutes before serving.
- If you do not have a Dutch Oven, combine the sauce and chicken mixture and pour into a 13x9 inch baking dish. Top with the Whole Wheat Pie Crust and bake the same as above.
I made it – but I used my own whole wheat crust recipe. The filling was amazing. Any nutrition info for this recipe? Than You
I never would have thought to simply put the crust on top of the dutch oven – genius! One less dirty dish.
Lauren, I have discovered that I am actually the laziest cook in the world. One less dirty dish is a total win for me!
Chicken pot pie, I love it!! Such a great dish from back in the day. It seems to have stayed around too, and why not? So good!
I used to be my mom for the ones that came in the tin pie plates in the freezer section. It was my latch-key kid, summer lunch of choice… back when being a latch key kid was totally normal and not a big deal. Who knew we were being so traumatized. LOL!
I haven’t made chicken pot pie in a while — I love the idea of wholewheat crust! I’m usually too lazy to make my own crust, but you’re right, it’s not that difficult… looks like we’ll be having some chicken pot pie soon!
Anne, I am also an extraordinarily lazy cook. I totally do this because it makes two crusts and it is easy to double the inside of the pie and freeze both. Dinner #2 is literally thaw and bake. Awesome. I can’t even open a boxed pie crust that fast.
Yum!! Chicken Pot Pie is my childhood comfort food!!
I’ve not tried using the “white” whole wheat flour yet, but your crust looks amazing, so I think that this recipe will be my next “pot pie” I make! Beautiful plating too!
A great version of a classic!
Congrats on your first post! Your pot pie looks great.
YAY! You did it. Your first #SS post and it’s impeccable. I love your healthy version too.
Someone told me recently that the pot in chicken pot pie stands for potatoes. No clue if that is true or if they called it that because it was served in a pot. But I do love it and all other versions on meat pies. What is not to love with that creamy filling encased in pastry. 🙂
I’ve not heard that – but I will tell you a secret. I generally do not use potatoes in my pot pie but if you look very closely at the picture, you will see turnips. 🙂 They are not reflected in the recipe but I needed to use them and nobody ever knew. But I also have my kids convinced that turnip fries are french fries. I’m not above hiding the veggies.
This homemade recipe would make any mother proud! I just wish Mom had used it instead of Banquet Pot Pies! LOL
As a child, we were a Swanson family. LOL
Nothing says love quite like a piping hot from the oven, homemade pot pie.
My hubby loves when I make chicken pot pie! I usually have some white whole wheat flour in my pantry, and you’ve inspired me to use is for my next pot pie crust 🙂
I generally use whole white wheat as my go to household flour and nobody has ever even noticed. Switch it out and don’t tell anyone. I wonder if they would know. 🙂
My mother in law’s go-to weekday supper dish was chicken pot pie — love it!
I LOVE chicken pot pie!!
Me too! I also love that I can freeze an extra when I am making it and the next meal takes all of about 10 minutes to get in the oven.
My mom would make Chicken Pot Pie for Saturday Night dinner!!! Mmmm
Beautiful dish! And a retro favorite in our household. I really liked that you added the whole wheat crust- I’m excited to try that.
WOW! I will only eat homemade pot pies and yours looks amazing. Can’t wait to try your recipe!
Thank you! Once you have the good stuff it is hard to eat pot pie out of a box. LOL
Chicken Pot Pie is one of my husband’s favorite comfort foods. I’ll have to make it with the whole wheat crust next time. An extra bit of healthy thrown in is a good thing.