Low Fat Classic Chicken Pot Pie Filling
Lighten up a comfort food classic with this Low Fat Classic Chicken Pot Pie Filling! Made with tender poached chicken breast, a medley of fresh vegetables, and aromatic herbs like thyme and rosemary, this recipe delivers all the hearty goodness you love in pot pie—without the extra fat. A simple flour and skim milk mixture creates a creamy, low-calorie sauce, while low-sodium chicken broth keeps it wholesome. Perfect for filling a flaky pie crust or serving as a standalone stew, this versatile recipe is ideal for meal prepping and freezes beautifully. Ready in just 50 minutes, this lighter take on a traditional favorite is the perfect balance of indulgence and nourishment!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas
- 2 cups low-sodium chicken broth
- 0.25 cup all-purpose flour
- 1 cup skim milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Start by poaching the chicken breast. Place the chicken in a large pot and cover it with water. Bring to a gentle simmer over medium heat and cook until the chicken is fully cooked and no longer pink inside, about 15-20 minutes.
While the chicken is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion, celery, and carrots to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Once the chicken is cooked, remove it from the pot and let it cool slightly before shredding or dicing it into bite-sized pieces.
In a small bowl, whisk together the flour and skim milk until the mixture is smooth and free of lumps.
Add the shredded chicken, frozen peas, and flour-milk mixture to the skillet with the vegetables.
Pour in the chicken broth and stir everything together. Bring the mixture to a gentle boil, stirring constantly until the sauce begins to thicken, about 3-5 minutes.
Stir in the thyme, rosemary, black pepper, and salt. Adjust the seasoning to taste.
Reduce the heat to low and let the filling simmer for another 5 minutes to allow the flavors to meld.
Remove the skillet from the heat and let the filling cool slightly before using it to fill the pie crust or freezing for later use.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 38.4 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 581 mg | 45% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3157 mg | 67% | |
*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.
