Low Sodium Classic Chicken Pie
Indulge in the comforting flavors of a hearty Low Sodium Classic Chicken Pie, a perfect balance of health and nostalgia. This wholesome recipe swaps excess salt for aromatic herbs like thyme and rosemary, letting fresh ingredients shine through. Tender chunks of chicken, vibrant vegetables, and a rich, creamy filling come together under a golden, flaky crust, creating a satisfying dish that's both light on sodium and rich in taste. Ideal for family dinners or meal prepping, this low-sodium chicken pie is baked to perfection in under an hour, ensuring a wholesome comfort food experience everyone can enjoy. Pair it with a crisp side salad for a complete and nourishing meal.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 stalks Celery stalks, diced
- 2 medium Carrots, diced
- 2 cloves Garlic cloves, minced
- 2 cups Low sodium chicken broth
- 1 cup Frozen peas
- 1/4 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 1/2 cup Low-fat milk
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 package Pie crust dough
- 1 large Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook until the vegetables are soft, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the chicken breasts to the pot and pour in the low sodium chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 15 minutes.
Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces using two forks.
In the same pot, melt the unsalted butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
Gradually whisk in the milk, ensuring no lumps. Cook until the mixture thickens slightly.
Add the shredded chicken back into the pot along with the peas, black pepper, dried thyme, and dried rosemary. Stir to combine.
Roll out the pie crust dough and fit it into a pie dish. Add the chicken mixture to the dish.
Top the pie with the remaining dough and seal the edges. Cut a few slits into the top crust to allow steam to escape.
Brush the top crust with the beaten egg to encourage browning.
Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 3747 mg | 163% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 37.6 g | ||
| Protein | 202.8 g | 406% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 496 mg | 38% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3161 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.
