Low-Fat Chicken Pot Pie
A flavorful low-fat chicken pot pie featuring tender vegetables and shredded chicken encased in a flaky crust, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1/2 cup diced carrots ⓘ
- 1/4 cup diced celery ⓘ
- 1/4 cup chopped white onion ⓘ
- 2 jars Heinz fat-free chicken gravy (12 oz. each) ⓘ
- 1 1/2 cups cooked chicken diced
- 1/2 cup fresh snow peas or 1 small can corn drained ⓘ
- 1/2 cup thinly sliced fresh mushrooms ⓘ
- 1/8 teaspoon pepper
- 2 ready made pie crusts (uncooked) ⓘ
Instructions
- Saute diced carrots, diced celery, and chopped white onion in a small amount of chicken gravy.
- Mix the sautéed vegetables with cooked diced chicken, remaining vegetables, seasonings, and enough gravy to fill the bottom of the pie crust.
- Place the mixture into a prepared pie crust, then cover with the second pie crust.
- Tuck the edges under and flute to seal.
- Cut steam holes in the top crust.
- Bake at 450°F (232°C) for 20 to 30 minutes or until lightly browned and bubbly inside.
- Heat any leftover gravy on low heat, stirring constantly until bubbling.
- Spoon the hot gravy over slices of the baked pie before serving.
Nutrition & Diet Analysis (per serving)
148
kcal
7% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
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).
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).