low fat chicken pot pie recipe

Written BySheba G Updated On
low fat chicken pot pie recipe
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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 first time I made it, I was inspired by a traditional British dish, but I wanted to give it a healthier twist.

I replaced the heavy cream with a mixture of low-fat milk and Greek yogurt, and it turned out perfectly. The result is a rich and creamy sauce that’s still light enough to serve for a weeknight dinner.

My kids love helping me roll out the puff pastry to make the crust, and they’re always excited to see the finished product. This recipe is perfect for a special occasion or just a regular Tuesday night dinner.

It’s also great for using up leftover chicken or veggies, so don’t be afraid to get creative and add your own favorite ingredients. The best part?

It’s surprisingly easy to make and requires only a few ingredients you likely have on hand.

Low Fat Chicken Pot Pie

Low Fat Chicken Pot Pie

4.7 from 1614 votes

A comforting and healthier version of classic chicken pot pie, packed with vegetables and tender chicken in a light, creamy sauce. Topped with a flaky, low-fat crust.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

1 lb boneless, skinless chicken breasts
1 cup mixed frozen vegetables
1 medium onion
2 medium carrots
2 cloves garlic
1 tbsp olive oil
1 cup low-sodium chicken broth
1 cup low-fat milk
1 tbsp cornstarch
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

For the Dough

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold low-fat milk
2 tbsp olive oil

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large skillet, heat olive oil over medium heat.
3Add diced chicken breasts and cook until browned and cooked through, about 6-8 minutes.
4Remove chicken from skillet and set aside.
5In the same skillet, add diced onion, carrots, and minced garlic.
6Cook over medium heat until softened, about 5 minutes.
7Add frozen vegetables and cook for an additional 3 minutes.
8In a small bowl, mix cornstarch with 2 tbsp of low-fat milk until smooth.
9Add chicken broth, remaining milk, thyme, rosemary, salt, and pepper to the skillet.
10Stir in the cornstarch mixture.
11Bring to a boil, then reduce heat and simmer until the sauce thickens, about 5 minutes.
12Add the cooked chicken to the skillet and stir to combine.
13Remove from heat and set aside.
14In a mixing bowl, combine flour and salt.
15Add cold milk and olive oil.
16Stir until a dough forms.
17On a floured surface, roll out the dough to fit a pie dish.
18Press the dough into the pie dish, leaving some overhang for the edges.
19Spoon the chicken and vegetable mixture into the pie crust.
20Fold the overhanging dough over the filling and crimp the edges to seal.
21Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
22Allow the pot pie to cool for 5 minutes before serving.

🔧Equipment

Mixing bowl
Large skillet
Oven
Pie dish
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 55mg🧂Sodium: 450mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a quicker prep, you can use pre-cut vegetables. You can substitute whole wheat flour for a healthier option.

This low-fat chicken pot pie recipe is a staple in our household, and I’m sure it’ll become one in yours too! It’s perfect for any occasion, whether you’re looking for a comforting meal after a long day or want to impress your family with a special dinner.

The best part? It’s incredibly easy to make and requires minimal ingredients.

Plus, you can customize it to your taste by adding your favorite vegetables or using leftover cooked chicken. So go ahead, give this recipe a try, and enjoy the ooohs and ahhs from your loved ones!

❓ Frequently Asked Questions About Low Fat Chicken Pot Pie

Q: What type of chicken should I use for this recipe?

For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use leftover cooked chicken if you have some on hand.

Q: Can I make this recipe in advance?

Yes, you can make the filling ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 3 months.

Q: How do I prevent the puff pastry from becoming too soggy?

To prevent the puff pastry from becoming too soggy, make sure to thaw it according to the package instructions and then let it rest at room temperature for 30 minutes before assembling the pie.

Q: Can I use frozen mixed vegetables instead of fresh ones?

Yes, you can use frozen mixed vegetables instead of fresh ones. Just thaw them according to the package instructions and pat them dry with paper towels before adding them to the filling.

Q: What if I don’t have puff pastry on hand?

No worries! You can substitute puff pastry with homemade pie crust or even store-bought biscuit dough.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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