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Homemade Chicken Pot Pie that's High in Protein

By Holly Darnell, RD

October 3, 2026

Chicken pot pie. Is there a dish more synonymous with cold weather comfort? I think not. The only issue is that most chicken pot pies that you can buy at the store are massive calories bombs, with too much white flour yet not nearly enough chicken (protein!) and overall nutrition.

Our homemade chicken pot pie delivers the goods and the deliciousness. It features the best ingredients and a great nutritional profile back that up, as it's a perfect macronutrient meal with a balanced blend of carbohydrates, protein and fat (always better for satiety and sustained energy for hours after eating. At only 377 calories per massive slice, it contains 26 grams of carbs, 17 grams of fat and 27 (!) grams of protein.

Key ingredients

• Gluten-free flour, Paleo flour or whole wheat flour: Depending on the type you choose, flour provides carbohydrates for energy, while whole wheat flour also offers fiber, B vitamins and minerals such as manganese and magnesium. Flour provides structure for the crust and can also help thicken the chicken pot pie filling.

• Unsalted butter: Butter provides dietary fat along with small amounts of fat-soluble vitamins, including vitamin A. It adds richness and helps create a tender, flavorful pot pie crust.

• Vegan or regular sour cream: Regular sour cream provides fat, calcium and small amounts of protein, while the nutritional profile of vegan sour cream varies depending on its ingredients. Sour cream adds moisture, richness and a subtle tang while helping create a tender crust or creamy filling.

• Russet potatoes: These potatoes provide carbohydrates, potassium, vitamin C and vitamin B6, as well as fiber, particularly when the skin is included. Potatoes make the filling heartier while their starch helps contribute to a thick, satisfying texture.

• Carrots: They are especially rich in beta-carotene, which the body can convert into vitamin A, and also provide fiber, potassium and other carotenoids. Carrots add natural sweetness, color and a tender texture to the savory filling.

• Garlic: It provides sulfur-containing compounds and other beneficial plant compounds, along with small amounts of several vitamins and minerals. Garlic adds aromatic depth and enhances the savory flavors of the chicken and vegetables.

• Onion: It provides fiber, vitamin C and plant compounds such as flavonoids, including quercetin. Cooking onion develops sweetness and creates a flavorful aromatic base for the pot pie filling.

• Celery: Celery is a low-calorie vegetable that provides vitamin K, potassium, fiber and antioxidant plant compounds. It adds subtle savory flavor and a slight crunch while complementing the carrots and onion.

• Bone Broth Protein Chicken Soup powder (or Bone Broth Protein Pure): These protein powders provide a concentrated source of protein along with collagen-derived amino acids. Bone Broth Protein boosts the protein content while adding body and, in the Chicken Soup variety, additional savory chicken flavor to the filling.

• Coconut cream: It provides dietary fat, including saturated fats, along with small amounts of minerals such as manganese and copper. Coconut cream gives the filling a rich, creamy consistency without requiring heavy cream.

• Shredded, cooked chicken breasts: Chicken breast is rich in high-quality complete protein and provides nutrients such as niacin, vitamin B6, selenium and phosphorus. Shredded chicken provides the primary protein and gives the pot pie its hearty, satisfying texture.

How to make chicken pot pie

First, make the yummy chicken pot pie crust. In a medium bowl or a food processor, pulse together flour, baking soda and salt. Add butter and pulse — or mix with a pastry blender — until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. (If you're pressed for time, you can use a store-bought pie crust, but I recommend that you make your own.)

Next, add in sour cream and mix until dough is crumbly but holds together well when squeezed. Too crumbly? Add in ice water, a bit at a time until the dough comes together. 

Knead the dough with your hands to help the dough come together into one large ball. Don't overdo it. Transfer the dough to a work surface and wrap with plastic wrap. Shape into a disk shape and refrigerate for one hour. 

Preheat the oven to 375 while you begin to make the filling.

Put the potatoes and carrots in a large saucepan; add water to cover. Bring to a boil, then reduce heat and cook, covered, for around 10 minutes or until crisp-tender. Drain.

In a large saucepan, heat butter over medium-high heat and add onion and garlic. Cook and stir until tender, around five minutes. Add in celery and cook for an additional few minutes. 

Next, add in the boiled potatoes and carrots to the large saucepan. Mix in the gluten-free flour (or use Paleo flour) and stir to coat the vegetables.

Make the chicken broth by placing two scoops of Bone Broth Protein and two cups of water in a small saucepan over medium heat and whisk until combined.

Gradually stir in the chicken broth and add in coconut cream. Bring to a boil, reduce heat and simmer until thickened, for almost 10 minutes. Season with salt and pepper, then stir in chicken, thyme and sage. Adjust seasonings to taste.

Getting close! Spray a nine-inch pie plate or two-quart baking dish with coconut oil spray and pour the filling in.

On a floured work surface, such as a large wooden cutting board, roll out the dough to one-eighth inch thickness. Place dough over the dish and fold overhang inward while pinching to crimp the edge. Cut vents in the dough and top with egg wash to make the pie crust extra golden. 

Use the extra dough to create fun shapes to place on top of the pot pie. Bake until the crust is golden brown and the crust is bubbling around the edge, about 30 to 40 minutes. Let cool for 15 minutes before serving. 

Optional side dishes to serve with this chicken pot pie

• French onion soup

• Creamy broccoli soup

• Creamy pumpkin soup

• Winter sweet potato bowl  

• Butternut squash salad

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.