Low Sodium Classic Chicken Pot Pie Filling
Savor the comfort of a hearty, homemade classic with this Low Sodium Classic Chicken Pot Pie Filling—a flavorful and wholesome twist on the traditional recipe. Packed with tender chunks of golden-browned chicken breast, vibrant carrots, celery, peas, and potatoes, this filling is brought to life with a rich, creamy base made from low sodium chicken broth and unsalted butter. A touch of dried thyme and garlic powder adds depth, while the low sodium ingredients make it a heart-healthy choice without compromising on flavor. Perfect as a filling for your favorite flaky pot pie crust or served on its own over mashed potatoes or rice, this recipe is a versatile, family-friendly meal that comes together in under an hour. Enjoy a classic comfort food reinvented for better health without sacrificing its signature taste.
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups low sodium chicken broth
- 3 tablespoons unsalted butter
- 0.33 cup all-purpose flour
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1 medium yellow onion, diced
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
Directions
Step 1
Preheat oven to 350°F (175°C).
Step 2
Season the chicken breasts with a bit of ground black pepper and garlic powder.
Step 3
In a large skillet over medium heat, add olive oil and cook the chicken breasts until they are cooked through and golden brown, about 7-8 minutes per side. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, melt the unsalted butter over medium heat. Add the diced onion, carrots, celery, and potatoes, cooking until the vegetables are just tender, about 5-7 minutes.
Step 5
Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Step 6
Gradually whisk in the low sodium chicken broth and bring to a simmer. Let the mixture cook until it thickens, about 5 minutes.
Step 7
Dice the cooked chicken breasts into bite-sized pieces and add them to the vegetable and broth mixture.
Step 8
Stir in the frozen peas, dried thyme, and any additional ground black pepper to taste. Let the filling simmer for an additional 5 minutes.
Step 9
Taste and adjust the seasoning if necessary, keeping in mind this is a low sodium dish.
Step 10
The filling is ready to be used in your favorite pie crust for chicken pot pie or can be served as a standalone dish.
Nutrition Facts
| Serving size | (2070.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2064.3 |
| Total Fat 82.6g | 0% |
| Saturated Fat 30.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 478.6mg | 0% |
| Sodium 1728.4mg | 0% |
| Total Carbohydrate 160.2g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 27.2g | |
| Protein 170.1g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 361.6mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 4899.1mg | 0% |
Source of Calories