Low-Fat Chicken Pot Pie

This low-fat chicken pot pie features tender chicken, potatoes, celery, onion, and mixed veggies in a savory sauce, baked in a deep-dish pie shell.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 306 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place chicken breasts into a pot. Fill with just enough water to cover, then add garlic powder, salt, and pepper. Bring to a boil, then remove from the heat, cover, and let cool in the pot.

Step 3

Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain and set aside.

Step 4

Heat oil in a large heavy skillet over medium heat; add onion and celery and sauté for 5 to 8 minutes. Add frozen vegetables and cook for 5 minutes. Stir in flour and cook for about 30 seconds. Add chicken broth and bring to a boil. Cook until broth has thickened, then add potatoes.

Step 5

Remove cooled chicken from the pot. Discard bones and cut meat into bite-sized pieces. Add meat to vegetable mixture and season with salt and pepper.

Step 6

Press one pie pastry into a pie pan. Pour in chicken and vegetable mixture, then cover with remaining pie pastry. Crimp pie pastry edges together so no juices spill in the oven.

Step 7

Bake in the preheated oven until pie shell is cooked and golden brown, about 45 minutes.