Low Fat Classic Chicken Pie

Savor the comforting flavors of this *Low Fat Classic Chicken Pie*, a lighter twist on a timeless favorite. Packed with tender, bite-sized pieces of chicken breast, vibrant vegetables like carrots, celery, and peas, and aromatic garlic and thyme, this recipe delivers hearty satisfaction while keeping calories in check. A velvety sauce made with skim milk and low-sodium chicken broth envelops the filling, all tucked beneath a golden layer of reduced-fat puff pastry. Perfect for a wholesome family dinner, this dish combines the cozy charm of a classic chicken pie with a health-conscious approach. Ready in just over an hour, it’s an irresistible balance of flavor and nutrition that’s sure to become a regular on your dinner table.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 g Boneless skinless chicken breasts
• 2 tsp Olive oil
• 1 medium Onion, finely chopped
• 2 medium Carrots, diced
• 2 Celery stalks, chopped
• 2 Garlic cloves, minced
• 250 ml Low-sodium chicken broth
• 200 ml Skim milk
• 3 tbsp All-purpose flour
• 100 g Frozen peas
• 1 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 Reduced-fat puff pastry sheet
• 1 Egg, beaten

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

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

Step 3

In a large non-stick skillet, heat the olive oil over medium heat.

Step 4

Add the chicken pieces and cook until lightly browned, about 5 minutes. Remove from the skillet and set aside.

Step 5

In the same skillet, add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are softened, approximately 7 minutes.

Step 6

Sprinkle the flour over the vegetables and stir to coat.

Step 7

Slowly add the chicken broth and skim milk to the skillet, stirring constantly to prevent lumps.

Step 8

Bring the mixture to a simmer and cook until thickened, around 5 minutes.

Step 9

Return the cooked chicken to the skillet and add the peas, thyme, salt, and black pepper. Stir to combine.

Step 10

Transfer the chicken and vegetable filling to a deep pie dish.

Step 11

Roll out the reduced-fat puff pastry on a lightly floured surface until it fits over the pie dish.

Step 12

Carefully place the pastry on top of the filling, trimming any excess edges.

Step 13

Brush the beaten egg over the pastry to give it a golden finish.

Step 14

Cut a few small slits in the top to allow steam to escape.

Step 15

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

Step 16

Allow the pie to cool for a few minutes before serving.

Nutrition Facts

Serving size	(1662.2g)

Amount per serving	% Daily Value*
Calories	1717.9

Total Fat 64.2g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 616.2mg	0%
Sodium 3369.1mg	0%
Total Carbohydrate 93.8g	0%
Dietary Fiber 16.2g	0%
Total Sugars 32.3g
Protein 185.3g	0%

Vitamin D 155.8IU	0%
Calcium 562.9mg	0%
Iron 10.6mg	0%
Potassium 3120.0mg	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: 34.1%

Protein: 43.7%

Carbs: 22.1%