Low Fat Chicken Pot Pie with Puff Pastry

Indulge in the comforting flavors of this Low Fat Chicken Pot Pie with Puff Pastry, a lighter twist on the classic comfort food that doesn't skimp on richness or satisfaction. Packed with tender bite-sized chicken, hearty vegetables like carrots, celery, and peas, and a creamy low-fat filling made with skim milk and a touch of thyme, this recipe offers all the indulgence without the excess calories. Topped with a flaky, golden puff pastry crust and baked to perfection, it’s an irresistible one-dish meal that’s perfect for busy weeknights or cozy family dinners. With just 20 minutes of prep and simple ingredients, this stress-free recipe is ideal for anyone seeking a healthier twist on traditional chicken pot pie.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 1 cup Frozen peas
• 2 cups Low-sodium chicken broth
• 0.5 cup Skim milk
• 0.25 cup All-purpose flour
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Thyme (optional)
• 1 piece Puff pastry sheet, thawed
• 1 large Egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the chicken breasts into small, bite-sized pieces.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

Step 5

Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.

Step 6

Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add skim milk, salt, pepper, and thyme, if using. Cook until the mixture thickens slightly, about 3-5 minutes.

Step 7

Stir in the cooked chicken and frozen peas, then remove the skillet from heat.

Step 8

Transfer the chicken and vegetable mixture into a 9-inch round or square baking dish.

Step 9

Roll out the thawed puff pastry sheet on a lightly floured surface. Lay it over the baking dish, trimming any excess pastry around the edges. Press the edges of the pastry to seal it to the dish.

Step 10

Brush the top of the puff pastry with the beaten egg to ensure it bakes to a golden color.

Step 11

Use a sharp knife to cut a few small slits in the center of the pastry to allow steam to escape during baking.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crisp.

Step 13

Remove the pot pie from the oven and let it sit for 5-10 minutes before serving. Enjoy your low-fat chicken pot pie!

Nutrition Facts

Serving size	(1517.9g)

Amount per serving	% Daily Value*
Calories	1462.7

Total Fat 52.6g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 484.5mg	0%
Sodium 2034.6mg	0%
Total Carbohydrate 102.9g	0%
Dietary Fiber 15.8g	0%
Total Sugars 29.4g
Protein 140.0g	0%

Vitamin D 97.2IU	0%
Calcium 354.1mg	0%
Iron 10.1mg	0%
Potassium 2270.9mg	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: 32.8%

Protein: 38.8%

Carbs: 28.5%