Low-Fat Chicken Pot Pie

This low-fat chicken and vegetable pot pie is very easy.

Print Recipe

Prep Time 30

Cook Time 1 5

Total Time 1 35

Course lunch/dinner

Cuisine british

Servings 8 people

Calories 1884.2 kcal

Equipment

1 Large Pot For poaching chicken and cooking potatoes
1 Large Heavy Skillet For sautéing vegetables and thickening the filling
1 Deep-Dish Pie Pan
1 Cutting Board
1 Chef's knife

Ingredients

Main

3 bone-in chicken breast halves skin removed
¼ teaspoon garlic powder
salt and pepper to taste
3 potatoes cut into bite-sized pieces
2 tablespoons vegetable oil
1 yellow onion cut into bite-sized pieces
3 stalks celery cut into bite-sized pieces
2 cups frozen mixed vegetables
2 tablespoons all-purpose flour
1 14.5 ounce can chicken broth
2 9 inch frozen prepared deep-dish pie pastries, thawed

Instructions

Place chicken breasts into a pot. Fill with just enough water to cover, then add garlic powder, salt, and pepper. Bring to a boil, then remove from the heat, cover, and let cool in the pot.
Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large heavy skillet over medium heat; add onion and celery and sauté for 5 to 8 minutes. Add frozen vegetables and cook for 5 minutes. Stir in flour and cook for about 30 seconds. Add chicken broth and bring to a boil. Cook until broth has thickened, then add potatoes.
Remove cooled chicken from the pot. Discard bones and cut meat into bite-sized pieces. Add meat to vegetable mixture and season with salt and pepper.
Press one pie pastry into a pie pan. Pour in chicken and vegetable mixture, then cover with remaining pie pastry. Crimp pie pastry edges together so no juices spill in the oven.
Bake in the preheated oven until pie shell is cooked and golden brown, about 45 minutes.

Notes

To elevate the flavor, consider using homemade chicken broth or a high-quality low-sodium store-bought alternative. For a richer filling, infuse the broth with herbs like bay leaf or thyme during simmering. When preparing the roux, ensure the flour is fully cooked for about 1-2 minutes to avoid a raw flour taste, then gradually whisk in the chicken broth to prevent lumps. To achieve a beautifully golden and crisp pie crust, brush the top pastry with a light egg wash (egg yolk + a splash of water) before baking. Ensure the potatoes are cooked until *just* fork-tender to prevent them from becoming mushy during the final bake. Properly crimp the edges of the pie pastry to seal the filling and prevent any leakage, which also adds a rustic visual appeal.