Reduced-Fat Chicken Pot Pie

Prep Time
Cook Time
Ready In

"This is a great chicken pot pie recipe I really enjoy. You won't even notice that a low-fat sauce was used in this. It is nice and creamy and tasty."

Original recipe yields 7 servings


  • Serving Size: 1 (179.4 g)
  • Calories 171.6
  • Total Fat - 7.7 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 198.6 mg
  • Sodium - 187 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 4.5 g
  • Protein - 16.4 g
  • Calcium - 106.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.1 mg

Step 1

Melt butter over medium-low heat in a sauce pan.

Step 2

Stir in flour and garlic powder; cook for one minute while stirring.

Step 3

Increase heat to medium-high and whisk in milk a bit at a time.

Step 4

Add salt and pepper; bring to a boil.

Step 5

Lower heat to medium-low; cook until thickened, about 5 minutes, whisking continually.

Step 6

Stir in the parmesan cheese and add the chicken, carrots, peas and herbs and mix together well. You can add a bit of water to make this a bit creamier if you like.

Step 7

Grease the bottom of a 9“ pie plate and pour the chicken mixture inside.

Step 8

Top with the crust and press the edges down.

Step 9

Cook in a preheated 400 degree Fahrenheit oven for 35 to 40 minutes, until crust is nicely browned.

Step 10

Allow to cool about 5 minutes before slicing it up.

Step 11


Tips & Variations

No special items needed.


Daily Inspiration

Delicious and really easy to put together. Added some mushrooms and some diced potatoes along with the peas. I would have preferred to use carrots, but DH is not fond of them. Loved the sauce and I'll certainly make this wonderful comfort dish again.

(25 Feb 2016)

moosehead "RIP" In Our Kitchen

The sauce is incredible! I used mushrooms and onions not peas and carrots, and put toasted sesame seeds on crust before baking. Did half recipe and made two individual pot pies in ramekins. The sauce is absolutely perfect!

(28 May 2013)

Derf "RIP" Forever in our Kitchen

This chicken pot pie is just excellant ! I had a lot of bits and pieces of veggies left in the fridge so instead of frozen (except for the peas) i parboiled some carrots, celery, rutabega, onion, fennel and jalapeno and added the frozen peas at the last moment. turned out wonderful and sooo tasty. but the sauce is really what makes this savoury pie so delicious!! I guess in the end i had more veggies than i should have and ended up with more filling than would fit in the pie plate, so i made two small pot pies and covered them with the pastry cut from the edges of the big one, hahaha some for the freezer. Thanks for posting, we loved it.

(2 Dec 2012)