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!
To keep this healthy chicken pot pie low calorie, I cut the bottom crust out, but made a full flavor top crust. So you get the best part in all its glory.
For me, the best pot pies have a super flakey crust and this one does not disappoint. It’s the traditional recipe (just less of it without the bottom crust) so it tastes like a full calorie version.
Low Calorie Chicken Pot Pie
What You’ll Find in this Article:
Ingredients in Healthy Chicken Pot Pie
I cut down the shopping list in a big way by using a bag of frozen mixed vegetables. It also saves a lot of money and means you won’t have to measure out each veggie.
Shopping List for Skinny Chicken Pot Pie:
- Butter
- Onion
- Salt and pepper
- Flour
- Almond milk
- Chicken broth
- Bag of frozen mixed vegetables
- Low Calorie Cooked Chicken Breasts
- Celery Salt (optional)
How to Make Healthy Chicken Pot Pie
The key to having a thick filling, is letting the dish set after taking it out of the oven. I recommend letting it rest for at least 10 minutes, 15 minutes is even better. It will be blazing hot inside anyway, and letting it rest will thicken up the sauce and make cutting so much easier.
If you have leftovers, cover and place in the fridge. You can reheat in a 325 degree oven, or individual pieces in the microwave for 2-3 minutes.
How to Make Healthy Chicken Pot Pie:
- 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.
Low Calorie Chicken Pot Pie Recipe
I know you’ll love this low calorie comfort food recipe! Here are a few more low calorie recipes I think you’ll love.
More Low Calorie Comfort Food Recipes:
Low Calorie Chicken Pot Pie
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.
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
Tried this recipe?Let us know how it was!
Nutrition and Calories in Chicken Pot Pie
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Article History:
- Originally written and published May 4, 2023 by Audrey Johns
- Updated on September 19, 2023 by Audrey Johns
