Low Calorie Chicken Pot Pie is the ultimate comfort food that allows you to indulge without guilt. This delicious dish combines tender chicken, vibrant vegetables, and a creamy sauce, all while being kind to your waistline. Perfect for busy weeknights or cozy family dinners, this recipe is both satisfying and nourishing. Let’s dive into this easy, nutritious meal that proves you can enjoy traditional flavors without the extra calories!

Why You’ll Love This Low Calorie Chicken Pot Pie

This recipe is a true game-changer for anyone looking to enjoy a comforting meal without the heaviness. Here are a few reasons why you’ll fall in love with this low fat chicken pot pie:

It’s packed with high-quality protein from chicken, making it a healthy chicken pot pie choice.
Loaded with colorful veggies, it’s a great way to sneak in more nutrients.
Each serving contains just 320 calories, perfect for those counting calories.
The creamy sauce is made with almond milk, making it a light chicken pot pie recipe.
Quick to prepare, it takes only 35 minutes from start to finish.
This dish is versatile and can be easily customized with your favorite vegetables.
It’s a low calorie comfort food recipe that doesn’t compromise on taste.
Enjoy it as a reduced calorie chicken pot pie that won’t leave you feeling bloated.

Ingredients for Low Calorie Chicken Pot Pie

Gather these items:

1 pound Boneless, skinless chicken breast
1 tablespoon Olive oil
1 medium Yellow onion (diced)
2 medium Carrots (sliced)
8 ounces Mushrooms (sliced)
2 cloves Garlic (minced)
2 tablespoons All-purpose flour
2 cups Low-sodium chicken broth
1 cup Unsweetened almond milk
1 cup Frozen green peas
1 teaspoon Dried thyme
to taste Black pepper
to taste Salt
optional Fresh parsley (for garnish)

How to Make Low Calorie Chicken Pot Pie Step-by-Step

Step 1: Heat the skillet: Warm a large nonstick or cast iron skillet over medium heat, then drizzle in the olive oil. Add the diced chicken in a single layer, lightly seasoning with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Remove the chicken and set aside.
Step 2: Sauté the veggies: In the same skillet, toss in the diced onion and sliced carrots. Cook for about 4 to 5 minutes until softened. Then incorporate the minced garlic and sliced mushrooms, cooking for an additional 2 minutes until fragrant.
Step 3: Thicken the sauce: Sprinkle the flour evenly over the vegetables, stirring continuously for 1 minute. Gradually pour in the chicken broth while stirring to prevent lumps. Add the almond milk and thyme, bringing everything to a gentle simmer. Allow it to thicken for 4 to 5 minutes.
Step 4: Combine and simmer: Return the cooked chicken to the skillet, stirring well to coat everything in the creamy sauce. Add the frozen peas and black pepper, simmering for another 3 to 4 minutes until everything is heated through and the desired thickness is achieved.
Step 5: Serve and enjoy: Taste and adjust the seasoning as needed. Remove from heat and garnish with fresh parsley, if desired. Serve hot directly from the skillet for a comforting meal.

Low Calorie Chicken Pot Pie: 5 Savory Ingredients for Comfort - Low Calorie Chicken Pot Pie - main visual representation

Pro Tips for the Perfect Low Calorie Chicken Pot Pie

Keep these in mind:

Use fresh vegetables for better flavor and nutrition.
Experiment with different herbs and spices to customize taste.
For a creamier texture, add a bit more almond milk.
This dish can be made in advance and reheated, perfect for meal prep!

Best Ways to Serve Low Calorie Chicken Pot Pie

For an elevated dining experience, consider these serving suggestions:

Pair with a side salad for added freshness and crunch.
Serve with whole grain bread for a wholesome meal.
This low calorie poultry pie can also be topped with fresh herbs for extra flavor.

How to Store and Reheat Low Calorie Chicken Pot Pie

This delicious meal can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. This makes it a fantastic option for meal prep and leftovers!

Frequently Asked Questions About Low Calorie Chicken Pot Pie

What is a low calorie chicken pot pie?

A low calorie chicken pot pie is a healthier version of the traditional dish, made with lean chicken, vegetables, and a lighter sauce, offering fewer calories without sacrificing flavor.

Can I make low calorie chicken pot pie ahead of time?

Yes, you can prepare this easy low calorie chicken pot pie recipe in advance. Just store it in the fridge and reheat when ready to serve!

How do I avoid common mistakes with low calorie chicken pot pie?

To avoid mistakes, ensure you don’t overcook the chicken and vegetables. Follow the timing closely for a perfectly balanced dish.

Variations of Low Calorie Chicken Pot Pie You Can Try

Get creative with these variations:

Swap chicken for turkey in a slimmed down chicken pot pie.
Add sweet potatoes or butternut squash for a touch of sweetness.
Incorporate different greens like spinach for added nutrition.
Make it vegetarian by using chickpeas instead of chicken.

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This low-cal chicken pastry dish is sure to become a staple in your home, providing all the comfort of traditional pot pie while keeping it light and healthy. Enjoy!

For more healthy recipes, check out our Healthy Sloppy Joes or try our Crustless Chicken Pot Pie. If you’re looking for a delicious dessert, don’t miss our Creamy Tomato Lentil Soup.

Low Calorie Chicken Pot Pie: 5 Savory Ingredients for Comfort

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Author: Margaret
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Calorie

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Description

Indulge in a guilt-free Low Calorie High Protein Crustless Chicken Pot Pie Skillet, full of tender chicken, vibrant veggies, and creamy sauce.

Ingredients

Scale

1 pound Boneless, skinless chicken breast
1 tablespoon Olive oil
1 medium Yellow onion (diced)
2 medium Carrots (sliced)
8 ounces Mushrooms (sliced)
2 cloves Garlic (minced)
2 tablespoons All-purpose flour
2 cups Low-sodium chicken broth
1 cup Unsweetened almond milk
1 cup Frozen green peas
1 teaspoon Dried thyme
to taste Black pepper
to taste Salt
optional Fresh parsley (for garnish)

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Instructions

Heat the skillet: Warm a large nonstick or cast iron skillet over medium heat, then drizzle in the olive oil. Add the diced chicken in a single layer, lightly seasoning with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through. Remove the chicken and set aside.
Sauté the veggies: In the same skillet, toss in the diced onion and sliced carrots. Cook for about 4 to 5 minutes until softened. Then incorporate the minced garlic and sliced mushrooms, cooking for an additional 2 minutes until fragrant.
Thicken the sauce: Sprinkle the flour evenly over the vegetables, stirring continuously for 1 minute. Gradually pour in the chicken broth while stirring to prevent lumps. Add the almond milk and thyme, bringing everything to a gentle simmer. Allow it to thicken for 4 to 5 minutes.
Combine and simmer: Return the cooked chicken to the skillet, stirring well to coat everything in the creamy sauce. Add the frozen peas and black pepper, simmering for another 3 to 4 minutes until everything is heated through and the desired thickness is achieved.
Serve and enjoy: Taste and adjust the seasoning as needed. Remove from heat and garnish with fresh parsley, if desired. Serve hot directly from the skillet for a comforting meal.