Very Low Fat Chicken Pot Pie
Savor the comfort of a classic chicken pot pie with a healthy twist in this Very Low Fat Chicken Pot Pie recipe, perfect for guilt-free indulgence. Packed with tender shredded chicken breast, vibrant veggies like carrots, celery, and peas, and enveloped in a creamy, low-fat thyme-infused sauce, this dish delivers all the coziness without the excess fat. A reduced-fat, golden-brown pie crust tops off the hearty filling, creating a satisfying blend of textures. With just 20 minutes of prep and a baking time of 30 minutes, this recipe is a quick, wholesome option for busy weeknights or family dinners. Ideal for those seeking a lighter comfort food, this pot pie is as flavorful as it is nourishing.
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Recipe Information
Ingredients
- 450 grams Boneless, skinless chicken breast
- 480 milliliters Low-sodium chicken broth
- 120 grams Carrots, diced
- 120 grams Celery, diced
- 100 grams Frozen peas
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 240 milliliters Low-fat milk
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 sheet Reduced-fat refrigerated pie crust
Instructions
Preheat your oven to 190°C (375°F).
Bring a medium pot of water to a boil. Add the chicken breast and cook for 12-15 minutes, or until cooked through. Remove, shred with two forks, and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
Slowly pour in the chicken broth and stir until the mixture begins to thicken. Add the milk, thyme, salt, and pepper. Continue stirring until the mixture reaches a creamy consistency, about 3-4 minutes.
Stir in the shredded chicken and frozen peas. Cook for an additional 2 minutes, then remove from heat.
Transfer the chicken and vegetable mixture into a 9-inch pie dish, spreading it out evenly.
Unroll the pie crust and lay it over the filling. Trim any excess crust and press the edges down around the dish to seal. Make a few small slits in the top of the crust to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let the pot pie cool for 10 minutes before serving.
Serve warm and enjoy your very low fat chicken pot pie!
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2913 mg | 127% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 35.8 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 536 mg | 41% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2435 mg | 52% | |
*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.
