Description

A warm, bubbling high protein chicken pot pie that combines tender chicken, rich gravy, and flaky crust, perfect for cozy weekends and family dinners. Boosted with hearty chicken breast, Greek yogurt, and vegetables for a nutritious, satisfying meal.

Ingredients

Scale

2 cups cooked chicken breast, shredded
1 cup Greek yogurt
1 cup carrots, diced
1 cup peas
1 cup green beans, chopped
2 cups all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup unsalted butter, cold and cubed
3–4 tbsp cold water

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a large mixing bowl, combine shredded chicken, Greek yogurt, carrots, peas, and green beans. Mix well and set aside.
Step 3: Prepare the crust: In a bowl, mix flour, salt, black pepper, and garlic powder. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
Step 4: Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 15 minutes.
Step 5: Roll out the dough on a floured surface to fit your baking dish. Place the crust in the dish and trim excess edges.
Step 6: Pour the chicken and vegetable mixture into the crust. Cover with the remaining rolled-out dough, seal the edges, and cut a few small slits on top to vent.
Step 7: Bake in the preheated oven for 30 minutes or until the crust is golden brown and filling is bubbling.
Step 8: Let cool slightly before serving.

Notes

Feel free to customize the vegetable mix based on seasonal produce or leftovers. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Prep Time: PT15M
Cook Time: PT30M
Category: Dinner
Cuisine: American

Keywords: high protein chicken pot pie, easy recipes