Low Fat Classic Chicken Pie
Indulge in the comforting flavors of a traditional chicken pie without the guilt with this **Low Fat Classic Chicken Pie** recipe! Packed with tender chunks of chicken breast, vibrant vegetables like carrots, peas, and celery, and a creamy, low-fat sauce made with skim milk and flour, this healthier twist on a classic delivers all the hearty goodness you love with fewer calories. Topped with a flaky, reduced-fat puff pastry crust, this dish is both satisfying and wholesome. Perfect for busy weeknights or cozy family dinners, it combines rich flavor, easy preparation, and a guilt-free approach to comfort food. Ready in just over an hour, this pie is the ultimate go-to for light yet delicious home cooking. Try it today and enjoy a timeless favorite with a healthy update!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Boneless skinless chicken breasts
- 2 tsp Olive oil
- 1 medium Onion, finely chopped
- 2 medium Carrots, diced
- 2 Celery stalks, chopped
- 2 Garlic cloves, minced
- 250 ml Low-sodium chicken broth
- 200 ml Skim milk
- 3 tbsp All-purpose flour
- 100 g Frozen peas
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Reduced-fat puff pastry sheet
- 1 Egg, beaten
Instructions
Preheat your oven to 200°C (390°F).
Cut the chicken breasts into small, bite-sized pieces.
In a large non-stick skillet, heat the olive oil over medium heat.
Add the chicken pieces and cook until lightly browned, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are softened, approximately 7 minutes.
Sprinkle the flour over the vegetables and stir to coat.
Slowly add the chicken broth and skim milk to the skillet, stirring constantly to prevent lumps.
Bring the mixture to a simmer and cook until thickened, around 5 minutes.
Return the cooked chicken to the skillet and add the peas, thyme, salt, and black pepper. Stir to combine.
Transfer the chicken and vegetable filling to a deep pie dish.
Roll out the reduced-fat puff pastry on a lightly floured surface until it fits over the pie dish.
Carefully place the pastry on top of the filling, trimming any excess edges.
Brush the beaten egg over the pastry to give it a golden finish.
Cut a few small slits in the top to allow steam to escape.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden and crisp.
Allow the pie to cool for a few minutes before serving.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 32.3 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 563 mg | 43% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3120 mg | 66% | |
*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.
