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Low-Fat Chicken Pot Pie

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-CarbSugar-FreeHeart-Healthy ❤️Halal 🕌Comfort-Food

Low-Fat Chicken Pot Pie delivers tender poached chicken, soft potatoes, and classic aromatics in a lightly thickened broth tucked into a golden deep-dish crust. It tastes hearty yet lighter, with a savory gravy and plenty of vegetables in every bite. Perfect for a cozy weeknight dinner when you want comfort without extra richness.

  • Prep30 mins
  • Cook1 hr 5 mins
  • Serves8
  • DifficultyMedium
Low-Fat Chicken Pot Pie
  1. 1

    Place the chicken breasts in a pot. Add just enough water to cover, then add the garlic powder, salt, and pepper. Bring to a boil, then remove from the heat, cover, and let it cool in the pot.

  2. 2

    Meanwhile, put the potatoes in a large pot and cover with salted water; bring to a boil.

  3. 3

    Lower the heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain and set aside.

  4. 4

    Preheat the oven to 350 degrees F (175 degrees C).

  5. 5

    Heat the oil in a large heavy skillet over medium heat; add the onion and celery and cook, stirring, for 5 to 8 minutes.

  6. 6

    Add the frozen vegetables and cook for 5 minutes.

  7. 7

    Stir in the flour and cook for about 30 seconds.

  8. 8

    Add the chicken broth and bring to a boil. Cook until the broth has thickened, then add the potatoes.

  9. 9

    Remove the cooled chicken from the pot. Discard the bones and cut the meat into bite-sized pieces. Add the meat to the vegetable mixture and season with salt and pepper.

  10. 10

    Press one pie pastry into a pie pan. Pour in the chicken and vegetable mixture, then cover with the remaining pie pastry. Crimp the pie pastry edges together so no juices spill in the oven.

  11. 11

    Bake in the preheated oven until the pie shell is cooked and golden brown, about 45 minutes.