Low Sodium Classic Chicken and Vegetable Savory Pie

Indulge in the comforting flavors of this Low Sodium Classic Chicken and Vegetable Savory Pie, a heartwarming dish perfect for family dinners or meal prep. This recipe features tender chunks of chicken breast, vibrant carrots, peas, and celery, all enveloped in a creamy, low-sodium herbed sauce. Encased in a flaky, low sodium pie crust, this dish delivers all the classic flavors of a traditional pot pie without the high salt content, making it a healthier option for those watching their sodium intake. With just a handful of wholesome ingredients like fresh parsley, low sodium poultry seasoning, and unsalted butter, this pie strikes a perfect balance between rich taste and mindful eating. Whether baked fresh or reheated as leftovers, this savory pie is sure to become a comforting favorite among your low-sodium recipe collection.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 pound Boneless skinless chicken breast
• 2 tablespoons Olive oil
• 1 cup Carrots, diced
• 1 cup Frozen peas
• 2 stalks Celery stalks, diced
• 1 medium Onion, chopped
• 1.5 cups Low sodium chicken broth
• 2 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 1 teaspoon Low sodium poultry seasoning
• 0.5 teaspoon Black pepper
• 2 9-inch Low sodium pie crust
• 0.5 cup Milk
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Step 3

Add the diced chicken breast to the skillet, cooking until it's no longer pink, about 8 to 10 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining olive oil and sauté the onions, carrots, celery, and peas until the vegetables are tender, about 5 minutes.

Step 5

Stir in the low sodium chicken broth and bring to a gentle simmer.

Step 6

In a separate saucepan, melt the unsalted butter over medium heat.

Step 7

Stir in the all-purpose flour until a paste forms, cooking for one minute while stirring continuously.

Step 8

Slowly whisk in the milk to the butter and flour mixture until smooth and thickened.

Step 9

Add this thickened mixture to the skillet with the vegetables. Return the chicken to the skillet and add low sodium poultry seasoning and black pepper.

Step 10

Remove from heat and stir in the fresh parsley.

Step 11

Line a 9-inch pie dish with one of the low sodium pie crusts.

Step 12

Pour the chicken and vegetable mixture into the pie crust.

Step 13

Cover with the second crust, sealing the edges by crimping with your fingers or a fork. Cut small slits in the top crust to allow steam to escape.

Step 14

Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.

Step 15

Allow the pie to cool for at least 10 minutes before serving.

Nutrition Facts

Serving size	(1963.8g)

Amount per serving	% Daily Value*
Calories	3662.3

Total Fat 188.9g	0%
Saturated Fat 71.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 417.2mg	0%
Sodium 1400.4mg	0%
Total Carbohydrate 309.3g	0%
Dietary Fiber 25.5g	0%
Total Sugars 36.9g
Protein 177.3g	0%

Vitamin D 53.7IU	0%
Calcium 464.7mg	0%
Iron 19.3mg	0%
Potassium 3042.8mg	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: 46.6%

Protein: 19.4%

Carbs: 33.9%