November 25, 2025
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Cooking & Food

Light Chicken Pot Pie

Peachy

Ingredients like puff pastry can fit into a healthy diet. This dish registers just 30 percent of the calories from fat and the root vegetables help balance the flaky topping. You can also bake this in individual (10-ounce) ramekins for the same amount of time.

 

Light Chicken Pot Pie

Ingredients

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups frozen green peas, thawed
  • 1 cup (1/2-inch) cubed peeled baking potato
  • 1 cup (1/2-inch) cubed peeled sweet potato
  • 1 cup (1/2-inch) cubed peeled celeriac (celery root)
  • 1 cup (1/2-inch-thick) slices parsnip
  • 1 (10-ounce) package frozen pearl onions
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2/3 cup all-purpose flour (about 3 ounces), divided
  • 1 1/2 cups fat-free milk
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 sheet frozen puff pastry dough, thawed

Method

Method

  1. Preheat oven to 400°.
  2. Bring broth to a boil in a large pan.
  3. Add peas, potato, sweet potato, celeriac, parsnip and onions to pan; cover, reduce heat, and simmer for 6 minutes.
  4. Add chicken; cook for 5 minutes or until chicken is done.
  5. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
  6. Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended.
  7. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently.
  8. Stir in chicken mixture, parsley, thyme, salt, and pepper.
  9. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
  10. Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 13 x 9-inch rectangle.
  11. Place dough over chicken mixture, pressing to seal at edges of dish.
  12. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray.
  13. Place dish on a foil-lined baking sheet.
  14. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.

Serves 8 – Serving Size 1/8 – Nutrition Per Serving
Calories: 388, Fat: 13g, Protein: 22g, Carbohydrate: 46g, Fibre: 4g