Chicken Pot Pie

As colder weather starts to roll in, we found ourselves looking for some comforting classics to warm us back up, and what better way than homemade chicken pot pie. We followed Kathryn from Family Food On The Table’s Healthy Chicken Pot Pie recipe and added in our own FlapJacked touch. The result was a hearty, creamy, and satisfying dish that the whole family is guaranteed to love.


  • 1/4 cup FlapJacked Buttermilk Protein Pancake & Baking Mix
  • 2-3 tbsp butter
  • 2 cups chicken broth
  • ½ tsp dried thyme
  • ¾ tsp black pepper
  • ½ tsp salt
  • 3 tbsp plain non-fat Greek yogurt
  • 2 cups cooked and chopped rotisserie chicken
  • 3 cups mixed frozen veggies thawed (typical carrots, peas, green beans mixture) (or veggies of your choice)


  • 1 1/4 cup FlapJacked Buttermilk Protein Pancake & Baking Mix
  • ½ cup skim milk
  • 1 egg
  • 1 egg white


  • Serving Size:   1 slice/scoop
  • Servings:   6
  • Calories:   304
  • Fat:   12g
  • Carbs:   22g
  • Fiber:   6.5g
  • Sugar:   8g
  • Protein:   27g

Chicken Pot Pie


  • Preheat oven to 400° F. Lightly spray 8x8 (or similar size) baking dish with cooking spray.
  • Melt butter over medium-low heat. Add ¼ cup FlapJacked mix and whisk till combined. Keep whisking occasionally for 2 minutes.
  • Slowly add in chicken broth, whisking to combine. Add in thyme.
  • Simmer over medium heat, then reduce to medium-low heat. Cook for 2-3 minutes or until sauce thickens.
  • Remove from heat. Add salt, pepper, and Greek yogurt. Stir until combined.
  • For the crust: Mix FlapJacked mix, skim milk, egg, and egg white in a medium sized bowl until combined. Let sit for a couple minutes.
  • Mix chicken, veggies, and sauce in a medium sized bowl. Once combined, pour filling mixture into baking dish. Pour crust mixture on top, spreading evenly to cover the filling.
  • Bake for 20-25 minutes, or until top is golden brown.
  • Let cool for a couple minutes then Enjoy : ).

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