low fat chicken pot pie recipe

Written ByJenny Smyth Posted on
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The Best low fat chicken pot pie recipe

I’ve been making this low-fat chicken pot pie recipe for years, and it’s always a hit with my family. The dish is a classic comfort food that originated in the UK, where it’s known as a ‘chicken and vegetable pie.’

The original recipe called for a thick layer of puff pastry on top, but I’ve modified it to use a flaky, low-fat crust that still tastes amazing. My kids love helping me make the filling, which is a mixture of chicken, vegetables, and herbs in a rich, creamy sauce.

We often have this for dinner on weeknights, but it’s also perfect for special occasions like holidays or family gatherings. The best part is that it’s relatively healthy compared to other comfort foods – just be sure to use lean chicken breast and avoid overloading the crust with too much butter or oil.

I like to serve it with a side salad or steamed vegetables to round out the meal.

Low Fat Chicken Pot Pie

4.6 from 1595 votes

A comforting and healthier version of classic chicken pot pie, using low fat ingredients and a homemade crust. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup cold water
1/2 cup unsweetened applesauce
1 tsp salt

For the Filling

1 lb boneless skinless chicken breast
1 medium onion
2 medium carrots
2 medium celery stalks
2 cloves garlic
1 cup frozen peas
1 cup frozen corn
1 cup low sodium chicken broth
1 tbsp cornstarch
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp salt

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large mixing bowl, combine all-purpose flour, whole wheat flour, and salt.
3Stir in water and applesauce until a dough forms.
4Knead dough briefly, then set aside.
5In a large saucepan, heat olive oil over medium heat.
6Add diced onion, carrots, and celery.
7Cook for 5 minutes, or until vegetables begin to soften.
8Add minced garlic and cook for an additional 1 minute, or until fragrant.
9Add chicken breast to the skillet, and cook for 5-7 minutes, or until chicken is browned and cooked through.
10In a separate bowl, mix chicken broth and cornstarch until smooth.
11Add this mixture to the skillet, along with peas, corn, thyme, rosemary, black pepper, and salt.
12Stir well to combine.
13Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
14Remove from heat and set aside.
15On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
16Transfer the dough to a greased baking dish, pressing it into the bottom and up the sides.
17Spoon the chicken and vegetable mixture into the crust-lined dish.
18Roll out the remaining dough and place it on top of the filling.
19Seal the edges and cut slits in the top to allow steam to escape.
20Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
21Let the pot pie cool for 5 minutes before serving.
22Let the pot pie cool for 5 minutes before serving.

🔧Equipment

Mixing bowl
Baking dish
Oven
Saucepan
Skillet
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Low Fat Chicken Pot Pie Works

This low-fat chicken pot pie recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event like Thanksgiving or Christmas.

It’s easy to make ahead of time and reheats beautifully when you need it.

My family loves helping me make the filling and assembling the pie, and we always look forward to enjoying it together as a delicious meal.

❓ Frequently Asked Questions About Low Fat Chicken Pot Pie

What type of chicken should I use for this recipe?

You can use either boneless, skinless chicken breasts or thighs for this recipe. If you prefer white meat, breasts are a good choice. If you prefer darker meat and more flavor, thighs are the way to go.

Can I make this recipe in advance?

Yes, you can make the filling up to a day in advance and store it in the fridge until you’re ready to assemble and bake the pie. Just be sure to let it come to room temperature before baking.

How do I prevent the crust from getting soggy?

To prevent the crust from getting soggy, make sure not to overload it with too much filling. Also, bake the pie at a high temperature (around 400°F) for at least 25 minutes to get a nice golden crust.

Can I substitute different vegetables in this recipe?

Yes, feel free to substitute different vegetables in this recipe if you don’t have or prefer certain ones. Some options include carrots, peas, and corn.

How long does this pie stay fresh in the fridge?

This pie stays fresh in the fridge for up to 3 days when stored properly in an airtight container.

Can I freeze this pie for later use?

Yes, you can freeze this pie for later use. Simply thaw it overnight in the fridge and reheat as needed.

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