Low-Fat Chicken Pot Pie Recipe

Name: Low-Fat Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bone-in chicken breast halves, skinless; 1 (14.5 ounce) can chicken broth; 3 potatoes; 1 yellow onion; 3 stalks celery; 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour; 2 cups frozen mixed vegetables; 1 to taste salt and pepper to taste; 1/4 teaspoon garlic powder; 1 (9 inch) frozen prepared pie crust, thawed

Servings: persons

3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
1/4 teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed

1
Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
2
Preheat oven to 350 degrees F (175 degrees C).
3
Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
4
Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
5
In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
6
Add chicken broth and bring to a boil. After it has become thick, add potatoes.
7
Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
8
Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
9
Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

347

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 11 ingredients. The key ingredients include: 3 bone-in chicken breast halves, skinless, 1 (14.5 ounce) can chicken broth, 3 potatoes, 1 yellow onion, and more.

Yes, Low-Fat Chicken Pot Pie 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.

Low-Fat Chicken Pot Pie

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