Low Sodium Classic Chicken Pot Pie Filling
Savor the cozy, comforting flavors of this *Low Sodium Classic Chicken Pot Pie Filling*, a healthier spin on a beloved comfort food staple. Packed with tender bites of golden-browned chicken, hearty potatoes, and a colorful medley of carrots, celery, peas, and onions, this recipe offers all the rich, savory goodness you crave without the extra salt. Thickened with a velvety roux made from unsalted butter and flour and infused with aromatic thyme and a hint of garlic, every spoonful bursts with homestyle flavor. This versatile filling is perfect for nestling into a flaky pie crust or enjoying as a stand-alone dish. In just an hour, you can craft a wholesome, family-friendly meal that’s big on flavor and easy on sodium.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups low sodium chicken broth
- 3 tablespoons unsalted butter
- 0.33 cup all-purpose flour
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1 medium yellow onion, diced
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
Preheat oven to 350°F (175°C).
Season the chicken breasts with a bit of ground black pepper and garlic powder.
In a large skillet over medium heat, add olive oil and cook the chicken breasts until they are cooked through and golden brown, about 7-8 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Add the diced onion, carrots, celery, and potatoes, cooking until the vegetables are just tender, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the low sodium chicken broth and bring to a simmer. Let the mixture cook until it thickens, about 5 minutes.
Dice the cooked chicken breasts into bite-sized pieces and add them to the vegetable and broth mixture.
Stir in the frozen peas, dried thyme, and any additional ground black pepper to taste. Let the filling simmer for an additional 5 minutes.
Taste and adjust the seasoning if necessary, keeping in mind this is a low sodium dish.
The filling is ready to be used in your favorite pie crust for chicken pot pie or can be served as a standalone dish.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 27.2 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4899 mg | 104% | |
*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.
