Sheet pan chicken pot pie (a healthier comfort classic)

Sheet pan chicken pot pie (a healthier comfort classic)

There’s something deeply comforting about a classic chicken pot pie — but traditional versions can leave you feeling heavy, bloated and sluggish.

This lighter, high-protein Sheet Pan Chicken Pot Pie delivers all the cosy flavours you love, with smarter swaps that support gut health, muscle maintenance and sustained energy, especially for women over 35.

It’s proof that comfort food can be nourishing.

Why This Chicken Pot Pie Is Actually Good for You

This isn’t your average creamy, pastry-laden pot pie. Here’s why it works so well nutritionally:

✔ High protein (31.5g per serve)
Protein is essential for preserving lean muscle, supporting metabolism and keeping you fuller for longer — especially important in perimenopause and menopause.

✔ Gut-friendly creaminess
Greek yoghurt replaces heavy cream, providing probiotics for gut health plus calcium for bone support.

✔ Fibre-boosting vegetables
Onion, celery and mixed vegetables contribute fibre to support digestion, reduce bloating and keep blood sugar stable.

✔ Balanced macros
With a smart portion of reduced-fat puff pastry, you still get that golden, flaky top — without tipping the meal into overload.

✔ Perfect for meal prep
One tray, family-friendly, reheats beautifully and works just as well with leftover chicken or turkey.

Sheet Pan Chicken Pot Pie

Serves: 6 (depending on dish size)

Ingredients

  • 2 tbsp butter

  • ½ cup brown onion, finely chopped

  • ¼ cup chopped celery

  • ¼ tsp salt

  • ¼ tsp black pepper

  • ½ tsp garlic powder

  • ¼ cup plain flour

  • 1½ cups chicken broth

  • ½ cup Greek yoghurt

  • 300g cooked chicken, chopped (or leftover turkey)

  • 250g frozen mixed vegetables (or fresh veg of choice)

  • 1 sheet reduced-fat puff pastry, thawed

 

Method

  1. Preheat oven to 200°C.

  2. Melt butter in a large skillet over medium heat. Add onion and celery and cook until soft.

  3. Add salt, pepper and garlic powder. Cook for 1–2 minutes.

  4. Stir in flour, cooking briefly to form a paste.

  5. Gradually whisk in chicken broth and Greek yoghurt. Bring to a gentle simmer, stirring for 4–5 minutes until thickened.

  6. Add chicken and vegetables, cooking for another 2–3 minutes.

  7. Pour mixture into a baking dish.

  8. Lay pastry sheet over the top, prick lightly with a fork.

  9. Bake for 25–30 minutes, until golden and crisp.

Serve warm and enjoy that comfort-food glow ✨

Macros (Per Serve)

  • Calories: 400

  • Protein: 31.5g

  • Carbohydrates: 32g

  • Fat: 20g

  • Fibre: 3.8g

Zing Wellbeing Tip 💡

Pair this with a simple side salad or steamed greens to boost fibre even further and support digestion — especially if you’re working on gut health or reducing bloating.

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