Low Sodium Chicken Pot Pie Recipe Easy

July 11, 2023 Post a Comment

Description

Low sodium chicken pot pie is a savory, delicious and nutritious meal that is easy to make. It has a creamy sauce with chunks of chicken, vegetables and a flaky crust. This dish is perfect for lunch or dinner and can be served as a main course or as a side dish. It is a great way to get a good balance of proteins, carbohydrates and vegetables. The low-sodium version of this recipe cuts down on the amount of salt and other seasonings, making it a healthier option. This dish is sure to become a family favorite in no time!

Prep Time

This chicken pot pie is a quick and easy dish to make. The prep time is about 10 minutes and all you need to do is to chop the vegetables and chicken and mix the ingredients together. You can also save time by using pre-made pie crust or puff pastry. This will cut down the prep time significantly.

Cook Time

This dish takes about 35-40 minutes to cook. The crust should be golden brown and the filling should be bubbling. You can check the temperature with a meat thermometer - it should reach 165 degrees Fahrenheit. You can also check for doneness by inserting a knife into the center of the pie - it should come out clean.

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3 carrots, diced
2 stalks celery, diced
2 cups cooked chicken, chopped
1 cup frozen peas, thawed
1/2 cup flour
2 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 cup heavy cream
1/4 cup milk
1/2 cup frozen corn, thawed
1/2 teaspoon salt, or to taste
1 sheet refrigerated pie crust, thawed
1 sheet frozen puff pastry, thawed

Instructions

Preheat oven to 375 degrees Fahrenheit.

In a large skillet over medium heat, heat oil. Add onions and garlic and sauté until onions are translucent, about 5 minutes. Add carrots and celery and cook until softened, about 5 minutes. Add chicken, peas, flour and broth and stir to combine. Season with thyme, pepper, paprika and turmeric and bring to a boil. Reduce heat to low and simmer until mixture thickens, about 10 minutes. Stir in cream, milk and corn and season with salt to taste. Remove from heat and set aside.

Roll out pie crust and fit into a 9-inch pie dish. Pour in chicken mixture and spread evenly. Cut puff pastry into 1-inch strips and arrange over the top of the filling in a lattice pattern. Trim edges of pastry and crimp to seal. Bake for 25-30 minutes, or until pastry is golden brown and filling is bubbling.

Equipment

Large skillet
9-inch pie dish
Rolling pin
Knife
Meat thermometer (optional)

Notes

This recipe can easily be made vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You can also use any combination of vegetables you like or have on hand. You can also add some diced potatoes or mushrooms to the filling for an extra flavorful touch.

Nutrition: Per Serving

Calories: 495 kcal
Carbohydrates: 43 g
Protein: 15 g
Fat: 29 g
Saturated Fat: 9 g
Cholesterol: 55 mg
Sodium: 366 mg
Potassium: 283 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 867 IU
Vitamin C: 6 mg
Calcium: 70 mg
Iron: 2 mg

Recipe Tips

This recipe can easily be made gluten-free by using a gluten-free pie crust and puff pastry.
If you don’t have fresh vegetables on hand, you can substitute them with frozen.
You can also add some diced potatoes or mushrooms to the filling for an extra flavorful touch.
For a creamier filling, you can add some cream cheese or sour cream.
For a spicier version, you can add some red pepper flakes or jalapeños to the filling.
If you want to cut down on the fat and calories, you can use skim milk instead of cream and use a low-fat puff pastry.