This Low Calorie Chicken Pot Pie is just 210 calories, and it’s so easy! I used a bag of frozen vegetables to cut prep time and save money!

Ingredient You’ll Need

1 onion
½ teaspoon salt
½ teaspoon pepper
1 cup unsweetened almond milk
2 cups chicken broth
1 (12-oz) bag frozen mixed vegetables
2 Low Calorie Cooked Chicken Breasts
1 cup + 2 tbsp all-purpose flour
1 teaspoon celery salt (or sea salt)
6 tablespoons cold butter
3 tablespoons cold water

Low Calorie Chicken Pot Pie

Healthy Chicken Pot Pie Meal Prep and Storage

Meal Prep: You can make this ahead of time and cover with foil and then plastic wrap. You can also divide into individual servings and store for later.
Storage: Store in the fridge for 4 days, or the freezer for 1 month.
Reheating: Remove the plastic wrap, and leave the foil on. Place in a cold oven. Preheat to 350 degrees, and once the oven comes to temperature, remove the foil and bake for 10 minutes more until warmed through.

Low Calorie Chicken Pot Pie

More Low Calorie Comfort Food Recipes:

Low Calorie Chicken Pot Pie

Lose Weight By Eating

This Low Calorie Chicken Pot Pie is just 210 calories and so yummy!

I made the recipe easy by using a bag of mixed vegetables from the freezer, and leftover cooked chicken (though I have supplied you with a chicken recipe just incase you don't have it on hand).

Special Tip: You can use gluten-free flour in place of the all-purpose flour, and any unsweetened milk you like. I use Almond Milk as it's the lowest calorie and naturally boosts metabolism.

5 from 2 votes

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Prep Time 5

Cook Time 50

Total Time 55

Course Main Course

Cuisine American

Servings servings

Calories 210 kcal

Equipment

Pie Pan or Casserole Dish
Rimmed Baking Sheet
Large Sauce Pot
Large Bowl

Ingredients

Low Calorie Pot Pie:

2 tablespoons butter
1 onion minced
½ teaspoon salt
½ teaspoon pepper
2 tablespoons all-purpose flour
1 cup unsweetened almond milk
2 cups chicken broth
1 (12-oz) bag frozen mixed vegetables
2 Low Calorie Cooked Chicken Breasts chopped

Savory Pot Pie Crust:

1 cup all-purpose flour
1 teaspoon celery salt or sea salt
4 tablespoons cold butter cubed
3 tablespoons cold water

Instructions

Preheat the oven to 425 degrees and place a pie pan (or a casserole dish) on a rimmed baking sheet to catch any spillage.
Heat a large sauce pan over medium heat. Add in the butter, onion, salt, and pepper.
Once the butter is melted, add in the flour and mix well. Cook for 5 minutes until the onions soften.
Add in the almond milk, and whisk well. Then add in the broth and cook for 5 minutes, stirring often, until the sauce has thickened and coats the spoon.
Add in the frozen vegetables and chicken, cook for an additional 5 minutes while you make the crust.
To make the crust, combine the flour, salt, and butter in a large bowl. Use a pastry cutter or your fingers to work the butter into the flour until the butter pieces are small (the size of 1/2 a pea).
Add cold water to the dough one tablespoon at a time, mixing with a fork, until it comes together as a dough. If you’re not sure, grab a handful, if you can make the dough ball up in your hand, it’s perfect.
Move the dough to a clean floured surface and roll it out so that it’s large enough to drape over your pie pan (I like to turn the pie pan over and hover it over the rolled out dough to ensure it will fit).
Scoop the pot pie mixture into the pie pan, and drape the crust over the top. Use your fingers to pinch the crust all around (see photo). Poke the top 3 times with a fork to vent the crust.
Add the pot pie to the oven and bake for 35 minutes, until the crust is golden brown and the filling bubbling.
Move the pot pie to a cooling rack or countertop and cool for 10 minutes before cutting into it (helps the sauce thicken).
Slice into 8 pieces and serve hot.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 19.4gProtein: 9.7gFat: 10.3gSaturated Fat: 5.6gCholesterol: 39mgSodium: 741mgPotassium: 281mgFiber: 2.7gSugar: 2.1gCalcium: 61mgIron: 1mg

Keyword chicken pot pie, healthy chicken pot pie, low calorie chicken pot pie

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.