Low Sodium Classic Chicken Pie

Indulge in the ultimate comfort food with this Low Sodium Classic Chicken Pie, a heart-healthy twist on a timeless favorite. This delicious recipe combines tender shredded chicken, vibrant vegetables like carrots, celery, peas, and onions, and a creamy herb-infused filling crafted with unsalted butter, low-fat milk, and low sodium chicken broth. Encased in a golden, flaky pie crust brushed with a luscious egg wash, this savory pie delivers all the cozy flavors you love without the excess sodium. Perfect for family dinners or meal prepping, this guilt-free version of a traditional chicken pie is easy to make, ready in just over an hour, and ideal for serving up to six guests. Serve warm for a wholesome, satisfying meal that’s as delicious as it is mindful of your health.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 lb Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 stalks Celery stalks, diced
• 2 medium Carrots, diced
• 2 cloves Garlic cloves, minced
• 2 cups Low sodium chicken broth
• 1 cup Frozen peas
• 1/4 cup All-purpose flour
• 2 tablespoons Unsalted butter
• 1/2 cup Low-fat milk
• 1 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 package Pie crust dough
• 1 large Egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook until the vegetables are soft, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute.

Step 4

Add the chicken breasts to the pot and pour in the low sodium chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 15 minutes.

Step 5

Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces using two forks.

Step 6

In the same pot, melt the unsalted butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux.

Step 7

Gradually whisk in the milk, ensuring no lumps. Cook until the mixture thickens slightly.

Step 8

Add the shredded chicken back into the pot along with the peas, black pepper, dried thyme, and dried rosemary. Stir to combine.

Step 9

Roll out the pie crust dough and fit it into a pie dish. Add the chicken mixture to the dish.

Step 10

Top the pie with the remaining dough and seal the edges. Cut a few slits into the top crust to allow steam to escape.

Step 11

Brush the top crust with the beaten egg to encourage browning.

Step 12

Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Step 13

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

Nutrition Facts

Serving size	(2177.3g)

Amount per serving	% Daily Value*
Calories	3984.7

Total Fat 202.6g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 642.2mg	0%
Sodium 3746.8mg	0%
Total Carbohydrate 333.9g	0%
Dietary Fiber 27.1g	0%
Total Sugars 37.6g
Protein 202.8g	0%

Vitamin D 94.9IU	0%
Calcium 496.1mg	0%
Iron 22.3mg	0%
Potassium 3160.8mg	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: 45.9%

Protein: 20.4%

Carbs: 33.6%