Easy Chicken Pot Pie (lower-fat)

My recipe for chicken-pot-pie is much lower in fat than traditional recipes but just as delicious.


3 tablespoons butter

1/2 onion, finely diced

2 celery, finely diced

2 carrots stalks, finely diced

1/2 teaspoon kosher salt

1/2 teaspoon pepper

6 tablespoons flour

3 cups chicken broth (or 2.5 cups broth and 1/2 cup low-fat milk)

Dash of fresh nutmeg

1 cup frozen peas

1.5 lbs cooked and shredded chicken or whole rotisserie chicken*

1 box refrigerated pie crusts, softened as directed on package

1 egg, beaten with 1 tablespoon water (optional)


Heat oven to 425°F. Prepare pie crusts as directed on package for Two-Crust Pie using 9-inch pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion, celery and carrot; cook 8-10 minutes, stirring frequently, until tender.
Stir in flour until well blended. Gradually stir in broth, cooking and stirring until bubbly and thickened.

Add the chicken broth a little at a time and whisk well. The sauce will begin to thicken. If it’s too thick add more broth.

Add nutmeg, peas and chicken.

Pour the mixture into a pie dish and cover with pie crust. Make a few slits in the top to let steam escape. Brush the top with the egg wash.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil if they are getting too dark.

Remove from oven and let cook 15 minutes.

*If you want to use uncooked chicken: Cut chicken breast into small cubes and add it to the sauce before the peas go in. Let the chicken cook for 15 minutes and proceed with the directions.