Low Fat Chicken Pot Pie

Savor the comforting flavors of a classic chicken pot pie with a healthy twist in this Low Fat Chicken Pot Pie recipe. This guilt-free version is packed with tender shredded chicken, hearty vegetables like carrots, peas, and potatoes, and a creamy yet light sauce made with low-sodium chicken broth and almond milk or skim milk. A golden, flaky low-fat pie crust tops this wholesome dish, making it the perfect balance of indulgence and nutrition. Seasoned with fragrant herbs like thyme and parsley, this pot pie offers a rich, savory flavor in every bite. Ready in just over an hour and ideal for meal prep, this lighter chicken pot pie is a warm and satisfying dinner that the whole family will love. Whether you’re watching your calories or simply craving a comforting dish with a healthier twist, this recipe delivers all the taste with none of the guilt.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 boneless, skinless chicken breasts
• 2 cups low-sodium chicken broth
• 1 cup unsweetened almond milk (or skim milk)
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 medium potatoes, peeled and cubed
• 3 tablespoons all-purpose flour
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 refrigerated low-fat pie crust
• 1 egg, lightly beaten

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium-sized pot, bring the chicken breasts and chicken broth to a boil. Reduce to a simmer and cook for 12-15 minutes or until the chicken is fully cooked and tender. Remove the chicken, let it cool slightly, and shred it into bite-sized pieces with two forks. Reserve the broth.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onions, carrots, celery, and potatoes, and sauté for 5-7 minutes until the vegetables begin to soften.

Step 4

Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to remove the raw flour taste.

Step 5

Slowly pour in the reserved chicken broth and almond milk (or skim milk), stirring continuously to create a thick, creamy sauce.

Step 6

Add the shredded chicken, soy sauce, thyme, parsley, salt, and black pepper to the skillet. Stir in the frozen peas and let the mixture simmer for 5 minutes until thickened. Remove from heat.

Step 7

Pour the chicken and vegetable mixture into a 9-inch pie dish, leveling it out with a spatula.

Step 8

Unroll the low-fat pie crust over the filling, tucking any excess crust along the edges of the pie dish. Use a knife to make a few small slits in the center of the crust to allow steam to escape.

Step 9

Brush the beaten egg over the crust to help it turn golden brown during baking.

Step 10

Place the pie dish on a baking sheet to catch any drips and bake for 25-30 minutes, or until the crust is golden and flaky.

Step 11

Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2152.8g)

Amount per serving	% Daily Value*
Calories	1421.7

Total Fat 36.7g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 356mg	0%
Sodium 2393.7mg	0%
Total Carbohydrate 174.3g	0%
Dietary Fiber 27.7g	0%
Total Sugars 32.9g
Protein 97.8g	0%

Vitamin D 143.0IU	0%
Calcium 800.0mg	0%
Iron 12.3mg	0%
Potassium 4281.5mg	0%

*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.

Source of Calories

Fat: 23.3%

Protein: 27.6%

Carbs: 49.1%