Low-Fat Chicken Pie
A flavorful low-fat chicken pie featuring tender chicken, sweet corn, peas, and eggs in a creamy sauce, perfect for a comforting, healthy family meal.
Ingredients
Instructions
- Tear the boiled chicken into bite-sized pieces and place them in the bottom of a 13 x 9-inch casserole pan.
- Layer the frozen Shoe Peg corn, canned English peas, and chopped boiled egg whites over the chicken.
- Heat the low-fat cream of chicken soup in the water used for boiling the chicken, then pour it evenly over the layered ingredients.
- In a separate bowl, mix Butter Buds, hot water, flour, and nonfat buttermilk until smooth.
- Pour the batter mixture over the casserole ingredients.
- Bake at 350°F for 30 minutes, then increase the temperature to 425°F and bake for an additional 20 minutes or until the top is browned.
Tips & Substitutions
For a lighter twist, you can substitute the low-fat cream of chicken soup with a homemade version using chicken broth and a cornstarch slurry. If you're looking for more flavor, consider adding herbs like thyme or rosemary to the chicken mix. To save time, use rotisserie chicken instead of boiling your own. This recipe is also versatile; try adding vegetables like broccoli or carrots for added nutrition.
Serving Suggestions
Serve this Low-Fat Chicken Pie with a simple side salad or steamed vegetables for a balanced meal. It pairs beautifully with Creamed Spinach Pastry Shells for a comforting dinner. You can also offer some crusty bread on the side to soak up the delicious sauce, making it a complete and satisfying dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions; cover with a damp paper towel to retain moisture. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Chicken Pie contains roughly 654 calories, with 14g protein, 84g carbohydrates, and 29g fat. It is an excellent source of vitamin A (33% of the Daily Value), protein (29% of the Daily Value), and iron (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 623mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken for this recipe?
Yes, you can use shredded rotisserie chicken or even turkey for a variation. Just ensure it's cooked and shredded before layering it in the casserole. This can save you time and still yield a flavorful dish.
How can I make this recipe gluten-free?
To make this Low-Fat Chicken Pie gluten-free, substitute the regular flour with a gluten-free all-purpose flour blend. Additionally, check that the cream of chicken soup is gluten-free or make your own using gluten-free ingredients.
Can I freeze the chicken pie before baking?
Absolutely! You can assemble the pie and freeze it before baking. Just cover it tightly with plastic wrap and aluminum foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This is a great way to prepare meals ahead of time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).