Low Salt Chicken Pot Pie Recipe

July 04, 2023 Post a Comment

Healthy Chicken Pot Pie JoyFoodSunshine from joyfoodsunshine.com

Description

This chicken pot pie recipe is a delicious and flavorful dish that is packed with all of your favorite ingredients. It’s a classic comfort food that is sure to satisfy even the pickiest of eaters. The best part is that it’s also low in salt so you can enjoy it without worrying about your health. The combination of juicy chicken, creamy potatoes, carrots, and peas, all tucked into a flaky, buttery crust makes this dish a crowd-pleaser. The addition of herbs and spices gives it a nice boost of flavor that will make it one of your go-to recipes.

Prep Time

This recipe takes about 30 minutes to prepare. You’ll need to chop up the vegetables, mix together the ingredients for the filling, and make a dough for the crust. This can be done in advance and stored in the refrigerator until you’re ready to bake the pot pie.

Cook Time

Once you’ve prepared the filling and dough, the pot pie will need to bake for about 45 minutes in the oven. The crust should be golden brown and the filling should be bubbly.

Ingredients

For the filling:

1 pound boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
1/2 cup frozen peas, thawed
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup frozen mashed potatoes, thawed
1/4 cup milk
1/4 cup low-fat sour cream
1/4 cup grated Parmesan cheese

For the crust:

2 cups all-purpose flour
1 teaspoon salt
2/3 cup cold unsalted butter, cubed
1/4 cup ice water

Instructions

1. Preheat the oven to 375 degrees F. Grease a 9-inch pie dish with non-stick cooking spray.

2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned and cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.

3. Add the onion, carrots, and peas to the skillet. Cook until the vegetables are tender, about 5 minutes. Add the garlic, oregano, basil, thyme, black pepper, cayenne pepper, and paprika. Cook for 1 minute.

4. Add the flour and stir until the vegetables are evenly coated. Gradually add the chicken broth, stirring constantly. Simmer for 5 minutes. Add the cooked chicken and stir to combine. Stir in the mashed potatoes, milk, sour cream, and Parmesan cheese. Simmer for 2 minutes.

5. Pour the filling into the prepared pie dish.

6. To make the crust, combine the flour and salt in a medium bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together. Roll the dough out on a lightly floured surface to fit the top of the pie dish. Place the dough over the filling and crimp the edges. Cut several slits in the top of the crust to allow steam to escape.

7. Bake the pot pie for 45 minutes, or until the top is golden brown. Allow to cool for 10 minutes before serving.

Equipment

To make this recipe, you will need a large skillet, a 9-inch pie dish, a pastry blender or two knives, and a rolling pin.

Notes

This recipe can easily be made gluten-free by using a gluten-free flour blend in place of the all-purpose flour.

Nutrition: Per Serving

Calories: 498, Fat: 17g, Saturated Fat: 8g, Cholesterol: 87mg, Sodium: 216mg, Carbohydrates: 52g, Fiber: 4g, Protein: 34g

Recipe Tips

For a lighter version of this recipe, use boneless, skinless chicken thighs instead of breasts. You can also swap out the frozen mashed potatoes for a mashed sweet potato for added flavor and nutrition. To save time, you can use store-bought pie crust in place of making your own.