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Low Sodium Chicken Pot Pie Recipe

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Low Sodium Chicken Pot Pie Recipe Easy My Recipes
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Description

Chicken pot pie is a classic comfort food dish that everyone loves. It is a delicious combination of chicken, vegetables, and creamy sauce, all contained within a flaky, golden-brown crust. For those who are watching their salt intake, this low sodium chicken pot pie recipe is the perfect solution. It is a delicious and healthy way to enjoy a classic dish without the added salt.

Prep Time

This low sodium chicken pot pie recipe will take about 25 minutes to prepare. This includes gathering all of the ingredients, prepping the vegetables and chicken, and preparing the crust.

Cook Time

Once all of the ingredients are prepared, the dish will take approximately 25 minutes to cook. This includes baking the crust and simmering the filling.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/2 cup frozen peas
  • 3 cups cooked, shredded chicken
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup low sodium chicken broth
  • 1/3 cup coconut milk
  • 1/4 cup cornstarch
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch pie dish with cooking spray and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry cutter or two forks until the butter is in pea-sized pieces. Stir in the yogurt until combined.

3. Press the dough into the prepared pie dish. Bake for 15 minutes or until lightly golden. Set aside.

4. Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, carrots, and celery and cook for 5 minutes or until softened. Add the peas, chicken, thyme, and chicken broth. Simmer for 10 minutes.

5. In a small bowl, whisk together the coconut milk, cornstarch, black pepper, and garlic powder. Pour into the skillet and cook, stirring constantly, until thickened. Pour the filling into the prepared pie crust.

6. Bake for 25 minutes or until golden and bubbly. Let cool for 10 minutes before serving.

Equipment

  • 9-inch pie dish
  • Whisk
  • Pastry cutter or two forks
  • Large skillet
  • Small bowl

Notes

This recipe can be easily customized with other vegetables, such as mushrooms, bell peppers, or squash. You can also use any type of cooked, shredded meat in place of the chicken. For a vegan version, you can use vegetable broth and vegan butter in place of the chicken broth and butter.

Nutrition: Per Serving

  • Calories: 373
  • Protein: 17 g
  • Carbohydrates: 29 g
  • Fat: 20 g
  • Sodium: 99 mg

Recipe Tips

For an extra flaky crust, try using a combination of butter and lard or shortening. You can also brush the top of the crust with a beaten egg for an extra golden-brown finish. To reduce the sodium even further, you can use low sodium chicken broth and low sodium coconut milk.


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