Low Fat Chicken Pot Pie
Savor the comforting flavors of a classic chicken pot pie with a healthy twist in this Low Fat Chicken Pot Pie recipe. This guilt-free version is packed with tender shredded chicken, hearty vegetables like carrots, peas, and potatoes, and a creamy yet light sauce made with low-sodium chicken broth and almond milk or skim milk. A golden, flaky low-fat pie crust tops this wholesome dish, making it the perfect balance of indulgence and nutrition. Seasoned with fragrant herbs like thyme and parsley, this pot pie offers a rich, savory flavor in every bite. Ready in just over an hour and ideal for meal prep, this lighter chicken pot pie is a warm and satisfying dinner that the whole family will love. Whether you’re watching your calories or simply craving a comforting dish with a healthier twist, this recipe delivers all the taste with none of the guilt.
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Recipe Information
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or skim milk)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 medium potatoes, peeled and cubed
- 3 tablespoons all-purpose flour
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 refrigerated low-fat pie crust
- 1 egg, lightly beaten
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized pot, bring the chicken breasts and chicken broth to a boil. Reduce to a simmer and cook for 12-15 minutes or until the chicken is fully cooked and tender. Remove the chicken, let it cool slightly, and shred it into bite-sized pieces with two forks. Reserve the broth.
In a large skillet, heat the olive oil over medium heat. Add the diced onions, carrots, celery, and potatoes, and sauté for 5-7 minutes until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to remove the raw flour taste.
Slowly pour in the reserved chicken broth and almond milk (or skim milk), stirring continuously to create a thick, creamy sauce.
Add the shredded chicken, soy sauce, thyme, parsley, salt, and black pepper to the skillet. Stir in the frozen peas and let the mixture simmer for 5 minutes until thickened. Remove from heat.
Pour the chicken and vegetable mixture into a 9-inch pie dish, leveling it out with a spatula.
Unroll the low-fat pie crust over the filling, tucking any excess crust along the edges of the pie dish. Use a knife to make a few small slits in the center of the crust to allow steam to escape.
Brush the beaten egg over the crust to help it turn golden brown during baking.
Place the pie dish on a baking sheet to catch any drips and bake for 25-30 minutes, or until the crust is golden and flaky.
Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
