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.
Tips & Substitutions
For added flavor, consider including herbs like thyme or rosemary when sautéing the vegetables. If you want a creamier filling, stir in a small amount of low-fat sour cream or Greek yogurt. You can also swap the chicken for turkey or a plant-based protein for a vegetarian version. Ensure the pie crusts are thawed properly to avoid cracks.
Serving Suggestions
Serve the chicken pot pie hot, garnished with fresh herbs like parsley for a pop of color. It pairs beautifully with a side salad or steamed vegetables like broccoli or green beans for a complete meal. For a heartier option, consider serving it alongside a dish of Rice Broccoli.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual servings for 2-3 minutes, but the crust may not stay crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Chicken Pot Pie contains roughly 182 calories, with 11g protein, 35g carbohydrates, and 2g fat. It is an excellent source of vitamin D (229% of the Daily Value), vitamin A (116% of the Daily Value), and vitamin C (40% of the Daily Value), and a good source of iron. It also contributes 11g of dietary fiber toward your daily target.
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 make this chicken pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Just cover it tightly and store it in the refrigerator. When ready to bake, allow it to sit at room temperature for about 20 minutes before placing it in the oven to ensure even baking.
What can I use instead of chicken gravy?
If you prefer not to use chicken gravy, a homemade sauce made from low-sodium chicken broth thickened with cornstarch or flour can be a great alternative. You can also use vegetable broth for a vegetarian option, adjusting the seasoning to your taste.
How do I know when the pot pie is done baking?
The pot pie is done when the crust is golden brown and the filling is bubbly. You can check the internal temperature with a thermometer; it should reach at least 165°F (74°C). If the crust browns too quickly, you can cover the edges with foil to prevent burning.
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).