Reduced Fat Chicken Pie
A comforting reduced fat chicken pot pie with tender chicken, mixed vegetables, and creamy sauce, encased in golden flaky crust—perfect for a family-friendly, satisfying meal.
Ingredients
Instructions
- Combine chicken, mixed vegetables, and cream of chicken soup in a medium bowl.
- Place one pie crust into a pie baking dish.
- Trim excess crust even with the edge of the pan.
- Add the prepared filling into the crust.
- Top with the second pie crust.
- Press firmly along the edge to seal the crusts together.
- Trim the top crust so it is even with the bottom crust.
- Flute the edge of the pie.
- Cut slits in the top crust to allow steam to escape.
- Bake at 350°F (175°C) for 35 to 40 minutes until the crust is golden brown.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a lighter option, consider using low-fat pie crusts or substituting half of the cream of chicken soup with Greek yogurt for creaminess without the extra fat. If you prefer a more intense flavor, add herbs like thyme or rosemary to the filling. Fresh vegetables can also be used instead of canned, just ensure they are cooked before adding them to the pie.
Serving Suggestions
This reduced fat chicken pie pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. You can also serve it alongside Dave'S Potatoes for a comforting side dish. For a heartier option, consider pairing it with a light soup to round out the dinner experience.
Storage & Reheating
Store any leftover chicken pie in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and bake for about 15-20 minutes, covering with foil to prevent over-browning. This will help maintain the crust's texture while warming the filling thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Reduced Fat Chicken Pie contains roughly 413 calories, with 6g protein, 46g carbohydrates, and 23g fat. It is an excellent source of vitamin A (34% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 544mg per serving (24% 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 fresh chicken instead of canned chicken?
Yes, you can use cooked, shredded fresh chicken as a substitute for canned chicken. Just ensure it is seasoned well to enhance the flavor of the pie. About 2 cups of cooked chicken will work perfectly in this recipe.
How can I make this recipe gluten-free?
To make this chicken pie gluten-free, use gluten-free pie crusts available at most grocery stores. Additionally, ensure the cream of chicken soup is gluten-free or make your own using cornstarch and chicken broth as a base.
Can I freeze the chicken pie before baking?
Absolutely! You can assemble the pie and freeze it before baking. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to bake, simply remove from the freezer and bake it directly from frozen, adding an extra 10-15 minutes to the baking 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).