Chicken pot pie is a classic dish. I think we had it weekly when I was a kid. This take on a healthy chicken pot pie omits the more energy dense components of the dish like the pie crust and heavy cream but leaves in so much deliciousness you won’t even miss them! I used fresh asparagus and carrots for this dish but feel free to use any vegetables you have on hand including frozen mixed veggies.

Serves 4

1 cupped hand = 2 green lights, 1 yellow light



  • 1 lb boneless, skinless chicken breast, sliced 
  • 2 large cloves garlic, minced
  • 3/4 cup chicken broth, divided
  • 1 tablespoon + 2 teaspoons organic cornstarch or arrowroot powder
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper
  • 1 tablespoon avocado or olive oil
  • 2 tablespoons nonfat milk or nondairy milk
  • 2 cup mixed vegetables, chopped
  • 1 tablespoon fresh thyme
  • 3 scallions, sliced thin
  • 2 tablespoons flat leaf parsley, chopped 


  1. Combine the chicken, garlic, 1 tablespoon broth, 2 teaspoon cornstarch, salt and pepper in a medium bowl. Add a drizzle of oil and toss until the chicken is coated. Set aside.
  2. To a small bowl add the remaining broth, milk and 1 tablespoon cornstarch and whisk well. Set aside.
  3. Heat a large pan over medium-high and drizzle with oil. Add chicken and cook undisturbed for 2 minutes per side. Add the asparagus, carrots or veggies of choice and thyme.
  4. Cook, stirring constantly until bright green, about 3 – 4 minutes. Whisk the reserved broth mixture and add it to the pan. Cover with a lid and let cook until thickened about 3 minutes longer. Stirring occasionally. Add scallions and parsley, season with more salt and pepper mix to combine and serve immediately.