Low Salt Chicken Pot Pie Recipe for Healthy Comfort Food

There’s something incredibly comforting about a classic chicken pot pie, especially when it’s loaded with tender chicken, fresh vegetables, and a creamy sauce all wrapped in a flaky crust. But if you’re watching your sodium intake or simply want a heart-healthier option, a low salt chicken pot pie can be just as satisfying without compromising on flavor.

This recipe is designed to bring all the warmth and richness you love, with natural herbs and ingredients boosting the taste instead of salt.

Whether you’re cooking for family, meal prepping for the week, or seeking a cozy dinner, this pot pie is a perfect choice. It’s straightforward to make, and you can easily customize it to include your favorite veggies or add some whole grains for extra nutrition.

Let’s dive into this delightful recipe that will make your kitchen smell like home while keeping your health goals on track.

Why You’ll Love This Recipe

This low salt chicken pot pie is a game-changer for anyone looking to reduce sodium without sacrificing comfort food vibes. Here’s why you’ll love it:

• Healthy and Flavorful: We use fresh herbs, garlic, and a touch of lemon juice to enhance the natural flavors, so you don’t miss the salt.
• Rich and Creamy: The sauce is made with low sodium chicken broth and a splash of milk to create a luscious filling that’s not heavy or greasy.
• Customizable: Swap veggies or use whole wheat crust for added fiber and nutrients.
• Family-Friendly: This recipe appeals to kids and adults alike, making it great for any meal.
• Make-Ahead Friendly: Prepare it in advance and bake it when ready, perfect for busy weeknights.

Ingredients

• 2 cups cooked chicken breast, shredded or cubed (skinless, boneless)
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup potatoes, peeled and diced
• 1/2 cup celery, chopped
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1/2 cup milk (preferably low-fat or dairy-free)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Black pepper, to taste
• 1 package refrigerated pie crusts (or homemade if preferred)

Equipment

• Large saucepan or skillet
• Mixing bowl
• 9-inch pie dish
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Oven
• Pastry brush (optional, for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C). Prepare your pie dish by lightly greasing it or lining it with one pie crust.
2. Cook the vegetables: Boil or steam the carrots, peas, potatoes, and celery until just tender, about 8-10 minutes. Drain and set aside.
3. Make the sauce: In a large saucepan, melt the unsalted butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
4. Gradually add the chicken broth and milk, whisking continuously to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes.
5. Season the sauce: Add garlic powder, dried thyme, dried rosemary, black pepper, and lemon juice. Stir well.
6. Add the cooked vegetables and shredded chicken into the sauce. Mix until everything is evenly coated and heated through. Stir in fresh parsley last for brightness.
7. Pour the filling into the prepared pie crust. Cover with the second pie crust, trimming excess dough and sealing the edges by crimping with a fork or your fingers.
8. Cut a few slits in the top crust to allow steam to escape during baking.
9. Optional: Brush the top crust lightly with milk or a beaten egg for a golden finish.
10. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
11. Let the pot pie cool for 10 minutes before serving to allow the filling to set.

Tips & Variations

“For a lower-carb option, try making the filling as a stew and serving it over mashed cauliflower or quinoa instead of a pie crust.”

• Use fresh herbs: Fresh thyme and rosemary can be substituted for dried, just use about 3 times the amount.
• Vegetarian option: Replace chicken with chickpeas or mushrooms for a plant-based filling.
• Make it gluten-free: Use gluten-free flour and crust to accommodate dietary needs.
• Add more veggies: Green beans, corn, or bell peppers can add extra nutrients and color.
• Make ahead: Assemble the pot pie and freeze it raw, then bake directly from frozen by adding 10-15 minutes to the bake time.

Nutrition Facts

Serving Suggestions

This low salt chicken pot pie pairs beautifully with a crisp green salad tossed in a lemon vinaigrette to brighten the meal. For a heartier option, serve alongside steamed green beans or roasted Brussels sprouts.

If you want a lighter side, try quinoa or brown rice to soak up any extra sauce. A chilled glass of white wine or an herbal iced tea can round out the dining experience perfectly.

Conclusion

Enjoying a comforting chicken pot pie doesn’t mean you have to compromise your health goals or flavor preferences. This low salt chicken pot pie recipe brings together wholesome ingredients and clever seasoning techniques to deliver a delicious, satisfying meal that’s kinder to your heart.

It’s a versatile dish that you can tailor to your taste and dietary needs, making it a staple for cozy dinners or family gatherings. With easy prep, wholesome nutrition, and that classic homemade feel, you’ll find yourself coming back to this recipe again and again.

Don’t forget to explore other comforting recipes like Creamy Turkey Casserole, Healthy Vegetable Stew, and Homemade Gluten-Free Pie Crust to keep your meals fresh and exciting!

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