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Low-Fat Chicken Pot Pie
Low-Fat Chicken Pot Pie
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Delicious low-fat chicken pot pie with tender chicken, veggies, and savory sauce, baked in a flaky pie crust.
Ingredients:
  • 3 bone-in chicken breast halves, skinless
  • 0.25 teaspoon garlic powder
  • 1 to taste salt and pepper to taste
  • 3 potatoes
  • 1 yellow onion
  • 3 stalks celery
  • 2 cups frozen mixed vegetables
  • 2 tablespoons all-purpose flour
  • 1 (14.5 ounce) can chicken broth
  • 1 (9 inch) frozen prepared pie crust, thawed
Instructions:
  • Place the chicken breasts in a pot and cover with water. Season with garlic powder, salt, and pepper. Bring to a boil, then let cool covered off the heat.
  • Place potatoes in a large pot filled with salted water and bring to a boil. Simmer over medium-low heat until almost fork-tender, around 15 minutes. Drain and set aside.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large heavy skillet over medium heat, sauté onion and celery in oil for 5 to 8 minutes. Add frozen vegetables and cook for an additional 5 minutes. Stir in flour and cook for about 30 seconds. Pour in chicken broth, bring to a boil, and simmer until thickened. Gently add potatoes to the mix.
  • Take the chilled chicken out of the pot. Remove the bones and chop the meat into small pieces. Mix the meat with the vegetables and season with salt and pepper.
  • Place one pie pastry into a pie pan, add the chicken and vegetable mixture, and cover with the remaining pie pastry. Seal the edges of the pastry together securely to prevent any spillage in the oven.
  • Bake in the preheated oven until the pie shell is beautifully golden brown, for about 45 minutes.

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