Low Fat Chicken Pot Pie with Puff Pastry
Indulge in the comforting flavors of this Low Fat Chicken Pot Pie with Puff Pastry, a lighter twist on the classic comfort food that doesn't skimp on richness or satisfaction. Packed with tender bite-sized chicken, hearty vegetables like carrots, celery, and peas, and a creamy low-fat filling made with skim milk and a touch of thyme, this recipe offers all the indulgence without the excess calories. Topped with a flaky, golden puff pastry crust and baked to perfection, it’s an irresistible one-dish meal that’s perfect for busy weeknights or cozy family dinners. With just 20 minutes of prep and simple ingredients, this stress-free recipe is ideal for anyone seeking a healthier twist on traditional chicken pot pie.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 cup Frozen peas
- 2 cups Low-sodium chicken broth
- 0.5 cup Skim milk
- 0.25 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Thyme (optional)
- 1 piece Puff pastry sheet, thawed
- 1 large Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Cut the chicken breasts into small, bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add skim milk, salt, pepper, and thyme, if using. Cook until the mixture thickens slightly, about 3-5 minutes.
Stir in the cooked chicken and frozen peas, then remove the skillet from heat.
Transfer the chicken and vegetable mixture into a 9-inch round or square baking dish.
Roll out the thawed puff pastry sheet on a lightly floured surface. Lay it over the baking dish, trimming any excess pastry around the edges. Press the edges of the pastry to seal it to the dish.
Brush the top of the puff pastry with the beaten egg to ensure it bakes to a golden color.
Use a sharp knife to cut a few small slits in the center of the pastry to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crisp.
Remove the pot pie from the oven and let it sit for 5-10 minutes before serving. Enjoy your low-fat chicken pot pie!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 478 mg | 21% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 443 mg | 9% | |
*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.
