Low Fat Classic Chicken and Vegetable Savory Pie
Indulge in the comforting flavors of a hearty pie with our Low Fat Classic Chicken and Vegetable Savory Pie, a lighter twist on a traditional favorite. Packed with tender chicken breast, vibrant carrots, celery, and peas, this recipe combines wholesome ingredients with a creamy, low-fat milk and broth-based sauce that’s both guilt-free and delicious. The golden, crispy phyllo pastry topping adds a satisfying crunch without the heaviness of traditional pie crusts, making it perfect for health-conscious food lovers. Ready in just an hour, this savory pie is ideal for family dinners or meal prep, offering six generous servings of warmth and comfort. Whether you’re searching for a healthy chicken pie, a low-fat dinner recipe, or a flavorful vegetable-packed meal, this dish checks all the boxes for taste and nutrition!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 1 tablespoon olive oil
- 2 medium carrots
- 2 celery stalks
- 150 grams frozen peas
- 500 milliliters low-sodium chicken broth
- 2 tablespoons cornstarch
- 240 milliliters low-fat milk
- 1 large onion
- 2 garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 phyllo pastry sheets
- cooking spray
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a pie dish with cooking spray.
Chop the chicken breast into bite-sized pieces. Dice the carrots, celery, and onion. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, carrots, celery, and a pinch of salt. Cook over medium heat until vegetables start to soften, about 5 minutes. Add the garlic and thyme, stirring for another minute.
Return the chicken to the skillet. Add the peas and chicken broth. Bring the mixture to a simmer.
In a small bowl, whisk the cornstarch with the low-fat milk until smooth. Gradually stir into the chicken and vegetable mixture. Cook, stirring continuously, until the sauce thickens, about 5 minutes. Season with salt and black pepper.
Pour the chicken and vegetable mixture into the prepared pie dish.
Lay one phyllo pastry sheet on a clean surface and lightly spray with cooking spray. Layer another sheet on top and repeat until all sheets are layered.
Carefully place the layered phyllo sheets over the filling, tucking in the edges neatly around the dish. Spray the top lightly with cooking spray to help crisp the pastry.
Bake the pie in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Allow the pie to cool for a few minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 38.8 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 530 mg | 41% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2649 mg | 56% | |
*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.
