Low Sodium Classic Chicken and Vegetable Savory Pie
Cozy up with the irresistible comfort of this Low Sodium Classic Chicken and Vegetable Savory Pie, a heartwarming dish that combines tender chicken breast with a medley of vibrant vegetables like carrots, peas, and celery, all enveloped in a creamy, homemade filling. Crafted with low sodium chicken broth, unsalted butter, and a flaky low sodium pie crust, this recipe is perfect for those watching their sodium intake while still craving indulgent flavors. Seasoned with low sodium poultry seasoning and fresh parsley, every bite bursts with wholesome goodness without compromising on taste. Whether you're serving it for a family dinner or meal prepping for the week, this satisfying savory pie delivers nutrition, comforting flavors, and a golden crust that's baked to perfection. Ready in just over an hour, this healthy twist on a classic is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 2 tablespoons Olive oil
- 1 cup Carrots, diced
- 1 cup Frozen peas
- 2 stalks Celery stalks, diced
- 1 medium Onion, chopped
- 1.5 cups Low sodium chicken broth
- 2 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 teaspoon Low sodium poultry seasoning
- 0.5 teaspoon Black pepper
- 2 9-inch Low sodium pie crust
- 0.5 cup Milk
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced chicken breast to the skillet, cooking until it's no longer pink, about 8 to 10 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the onions, carrots, celery, and peas until the vegetables are tender, about 5 minutes.
Stir in the low sodium chicken broth and bring to a gentle simmer.
In a separate saucepan, melt the unsalted butter over medium heat.
Stir in the all-purpose flour until a paste forms, cooking for one minute while stirring continuously.
Slowly whisk in the milk to the butter and flour mixture until smooth and thickened.
Add this thickened mixture to the skillet with the vegetables. Return the chicken to the skillet and add low sodium poultry seasoning and black pepper.
Remove from heat and stir in the fresh parsley.
Line a 9-inch pie dish with one of the low sodium pie crusts.
Pour the chicken and vegetable mixture into the pie crust.
Cover with the second crust, sealing the edges by crimping with your fingers or a fork. Cut small slits in the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.
Allow the pie to cool for at least 10 minutes before serving.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 36.9 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 465 mg | 36% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3043 mg | 65% | |
*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.
