Low Fat Classic Chicken Pot Pie Filling

Indulge in the comforting flavors of a classic chicken pot pie while keeping it light with this Low Fat Classic Chicken Pot Pie Filling. Packed with tender shredded chicken breast, vibrant vegetables like carrots, celery, and peas, and a creamy yet guilt-free base made with skim milk and low-sodium chicken broth, this recipe delivers all the hearty satisfaction without the extra calories. A touch of dried thyme and rosemary adds fragrant, homestyle flavor, while a simple flour mixture creates the perfect consistency for the filling. Ready in under an hour, this versatile, make-ahead dish is ideal for creating a savory pie or enjoying on its own. Perfect for meal prep or a cozy family dinner, this low-fat recipe is a healthier twist on a timeless comfort food classic!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 large carrots, peeled and chopped
• 1 cup frozen peas
• 2 cups low-sodium chicken broth
• 0.25 cup all-purpose flour
• 1 cup skim milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt

Directions

Step 1

Start by poaching the chicken breast. Place the chicken in a large pot and cover it with water. Bring to a gentle simmer over medium heat and cook until the chicken is fully cooked and no longer pink inside, about 15-20 minutes.

Step 2

While the chicken is cooking, heat the olive oil in a large skillet over medium heat.

Step 3

Add the chopped onion, celery, and carrots to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Step 4

Once the chicken is cooked, remove it from the pot and let it cool slightly before shredding or dicing it into bite-sized pieces.

Step 5

In a small bowl, whisk together the flour and skim milk until the mixture is smooth and free of lumps.

Step 6

Add the shredded chicken, frozen peas, and flour-milk mixture to the skillet with the vegetables.

Step 7

Pour in the chicken broth and stir everything together. Bring the mixture to a gentle boil, stirring constantly until the sauce begins to thicken, about 3-5 minutes.

Step 8

Stir in the thyme, rosemary, black pepper, and salt. Adjust the seasoning to taste.

Step 9

Reduce the heat to low and let the filling simmer for another 5 minutes to allow the flavors to meld.

Step 10

Remove the skillet from the heat and let the filling cool slightly before using it to fill the pie crust or freezing for later use.

Nutrition Facts

Serving size	(1836.6g)

Amount per serving	% Daily Value*
Calories	1365.4

Total Fat 33.5g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 392.9mg	0%
Sodium 2033.1mg	0%
Total Carbohydrate 91.3g	0%
Dietary Fiber 18.9g	0%
Total Sugars 38.4g
Protein 168.8g	0%

Vitamin D 130.0IU	0%
Calcium 581.3mg	0%
Iron 9.6mg	0%
Potassium 3156.9mg	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: 22.5%

Protein: 50.3%

Carbs: 27.2%