Chicken Pot Pie(Low-Fat, Low-Sodium) Recipe

Name: Chicken Pot Pie(Low-Fat, Low-Sodium)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pie dough for 2-crust pie; 1 medium onion, sliced; 1 Tbsp. oil; 2 Tbsp. or more flour; 2 Tbsp. low-sodium chicken bouillon granules; 1/2 tsp. dry thyme; 1/4 tsp. black pepper; 2 c. cubed potatoes; 2 c. cut up chicken, diced; 1 1/2 c. peas; 1 1/2 c. carrots; 3/4 c. corn; 1 Tbsp. fresh parsley; 1 c. skim milk

Servings: persons

pie dough for 2-crust pie
1 medium onion, sliced
1 Tbsp. oil
2 Tbsp. or more flour
2 Tbsp. low-sodium chicken bouillon granules
1/2 tsp. dry thyme
1/4 tsp. black pepper
2 c. cubed potatoes
2 c. cut up chicken, diced
1 1/2 c. peas
1 1/2 c. carrots
3/4 c. corn
1 Tbsp. fresh parsley
1 c. skim milk

1
Heat oil; add onion.
2
Stir often until tender.
3
Combine flour, bouillon, thyme and pepper.
4
Stir into onion mixture.
5
Cook, stirring for 1 minute.
6
Gradually stir in milk.
7
Cook until thickened.
8
Stir in vegetables, chicken and parsley.
9
Fill pie shell.
10
Bake at 375u00b0 for 45 minutes to 1 hour until bubbly and brown.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: pie dough for 2-crust pie, 1 medium onion, sliced, 1 Tbsp. oil, 2 Tbsp. or more flour, and more.

Yes, Chicken Pot Pie(Low-Fat, Low-Sodium) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie(Low-Fat, Low-Sodium)

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