Low Sodium Chicken and Mushroom Pie
Savor the understated elegance of our Low Sodium Chicken and Mushroom Pie, a flavorful twist on a classic comfort dish designed with your health in mind. This recipe combines tender bites of boneless chicken breast and earthy button mushrooms, gently sautéed with aromatic garlic, onions, and fresh thyme, then enveloped in a creamy, velvety sauce made from unsalted butter and chicken stock. Topped with flaky, low-sodium puff pastry, it bakes to a golden perfection for a decorative and delectable finish. Perfect for dinner and designed to keep sodium levels in check, this savory pie pairs easily with a crisp green salad or roasted vegetables for a wholesome, satisfying meal. Whether you're seeking heart-friendly recipes or simply a lighter take on traditional pies, this dish delivers rich comfort without compromise. Enjoy a hearty and healthy family-sized meal in just an hour!
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 250 grams Button mushrooms, sliced
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves, chopped
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 500 ml Unsalted chicken stock or broth
- 2 tablespoons Fresh parsley, chopped
- 1 sheet Low sodium puff pastry
- 1 Egg, beaten
Instructions
Preheat the oven to 200°C (400°F).
Cut the chicken breast into bite-sized pieces, about 1 inch each.
In a large skillet over medium heat, add the olive oil and sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender and any liquid has evaporated, about 5 minutes more.
Add the chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5 minutes. Stir in the thyme and black pepper.
In a separate saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour to create a roux, cooking for about 1 minute.
Gradually whisk in the unsalted chicken stock to the roux, ensuring there are no lumps, and cook until the sauce thickens, about 3 minutes.
Stir the thickened sauce into the chicken and mushroom mixture along with the chopped parsley. Allow it to simmer for an additional 5 minutes.
Transfer the chicken and mushroom filling into a baking dish.
Roll out the low-sodium puff pastry to fit the top of the baking dish. Place the puff pastry over the filling, trimming any excess, and crimp the edges with a fork to seal.
Brush the top of the pastry with the beaten egg to ensure a golden crust.
Cut a few small slits in the pastry to allow steam to escape.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.
Let the pie cool slightly before serving.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 10.4 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 176 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2600 mg | 55% | |
*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.
