Low Sodium Chicken and Mushroom Pie

Savor the comforting flavors of a classic dish with a heart-healthy twist in this Low Sodium Chicken and Mushroom Pie. Packed with tender, juicy chicken breast, earthy button mushrooms, and aromatic herbs like thyme and parsley, this recipe delivers big on taste without the excess sodium. A velvety, low-salt roux binds the filling, while a golden, flaky low-sodium puff pastry crust adds a satisfying crunch. Perfectly seasoned with black pepper and garlic for a flavorful yet balanced profile, this easy-to-make pie is both wholesome and indulgent. Quick to prepare with just 20 minutes of prep time and ideal for family dinners or meal prep, it’s a guilt-free way to enjoy comfort food at its finest.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken breast, boneless and skinless
• 250 grams Button mushrooms, sliced
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 Garlic cloves, minced
• 1 teaspoon Fresh thyme leaves, chopped
• 0.5 teaspoon Black pepper
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 500 ml Unsalted chicken stock or broth
• 2 tablespoons Fresh parsley, chopped
• 1 sheet Low sodium puff pastry
• 1 Egg, beaten

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Cut the chicken breast into bite-sized pieces, about 1 inch each.

Step 3

In a large skillet over medium heat, add the olive oil and sauté the chopped onion until translucent, about 5 minutes.

Step 4

Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender and any liquid has evaporated, about 5 minutes more.

Step 5

Add the chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5 minutes. Stir in the thyme and black pepper.

Step 6

In a separate saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour to create a roux, cooking for about 1 minute.

Step 7

Gradually whisk in the unsalted chicken stock to the roux, ensuring there are no lumps, and cook until the sauce thickens, about 3 minutes.

Step 8

Stir the thickened sauce into the chicken and mushroom mixture along with the chopped parsley. Allow it to simmer for an additional 5 minutes.

Step 9

Transfer the chicken and mushroom filling into a baking dish.

Step 10

Roll out the low-sodium puff pastry to fit the top of the baking dish. Place the puff pastry over the filling, trimming any excess, and crimp the edges with a fork to seal.

Step 11

Brush the top of the pastry with the beaten egg to ensure a golden crust.

Step 12

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

Step 13

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.

Step 14

Let the pie cool slightly before serving.

Nutrition Facts

Serving size	(1575.0g)

Amount per serving	% Daily Value*
Calories	1954.8

Total Fat 107.3g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 703mg	0%
Sodium 495.3mg	0%
Total Carbohydrate 69.8g	0%
Dietary Fiber 8.0g	0%
Total Sugars 10.4g
Protein 179.0g	0%

Vitamin D 130IU	0%
Calcium 176.4mg	0%
Iron 10.5mg	0%
Potassium 2600.2mg	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: 49.2%

Protein: 36.5%

Carbs: 14.2%