Recipe and photos by Launie Kettler

Hello, chicken pot pie! How do we love you? Let us count the ways, because there are a lot of reasons we’d do just that, and we’re not ashamed to shout them from the rooftops!

It’s savory.

It’s comforting.

It warms us to our toes.

It’s both rustic and elegant.

We. Love. Chicken. Pot. Pie.

And in this version, we made it a scootch easier and healthier by switching out whole milk for oat milk and adding loads more veggies with a little less meat and a little less crust. Because, while the meat and crust are delicious, aren’t the veggies the real stars? And what better way to eat your veggies (and your feelings) than in some comforting chicken pot pie?

Sweet carrots, spunky onions, savory celery, gentle and peppery parsnips, all swim in a creamy sauce with cooked chicken and then they’re enveloped in a top crust loaded with herbs.

Now that, folks, is something to write home about (or post on social media, whatever floats your boat)!

So round up your ingredients, grab your F.N. Sharp Utility Knife or Chef’s Knife, get that cutting board ready and let’s make some homemade chicken pot pie!

Get All the F.N. Sharp Essentials: The F.N. Sharp's 6-Knife Set & Magnetic Knife Block

How to Make (Slightly) Healthier Chicken Pot Pie

Serves 6.

Homemade Chicken Pot Pie Crust Ingredients:

Crust Instructions:

Homemade Chicken Pot Pie Filling Ingredients:

Needs Help Cutting Up Those Veggies? Check Out This F.N. Sharp Guide

Filling Instructions:

Note: The leftovers are amazing! The pie will keep for up to 3 days in the refrigerator.

Need More Slightly Healthier Dinner Ideas? Check Out These F.N. Sharp Recipes:
🔪 Healthier (and Spicier!) Chicken Fettuccine Alfredo
🔪 Easy Stovetop White Bean Chicken Chili
🔪 Cherry & Thyme Stuffed Pork Tenderloin
🔪 Taco-Style Mexican Stuffed Peppers
🔪 Easy Chicken or Pork Egg Roll in a Bowl
🔪 Blood Orange Winter Salad With Homemade Vinaigrette
🔪 Italian Paleo Chicken With Artichokes & Roasted Red Pepper Sauté

About the Recipe Creator

Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.