Sometimes, you just want that warm, satisfying feeling of comfort food but without the heaviness that usually comes with it. This low calorie chicken pie is just that—a comforting meal that manages to be both nourishing and gentle on your waistline. It’s the kind of dish that fills the kitchen with inviting aromas and draws everyone to the table without the usual guilt that might linger afterward.
I remember one evening, the sky was turning a soft orange as the sun set somewhere between dinner time and dusk. I had a lot on my mind and wasn’t quite sure if I’d have the energy to cook. But the scent of the onions and garlic sizzling in olive oil was strangely grounding. There was a slight crackle from the skillet, and the sound of the chicken bubbling in the broth felt like a quiet promise that things were coming together. I might have gotten a little distracted by a text or two—don’t ask me exactly when—but the moment when I lifted the golden crust out of the oven, the steam rising, was totally worth it. It’s that kind of simple, honest meal that feels like a small victory on a busy day.
Why You’ll Love It:
- This pie is lighter than traditional versions, relying on lean chicken breast and a whole wheat crust to keep calories in check without sacrificing flavor.
- Vegetables like carrots, celery, and peas add color, texture, and nutrients, making it feel wholesome and hearty.
- The sauce is creamy but made with skim milk and low sodium broth—yes, it’s simple, and that’s kind of the point.
- It’s a meal that works well for leftovers, so you can enjoy it again without cooking from scratch.
If you’re a little hesitant about making pie crust from scratch or using whole wheat, don’t be. The crust holds up nicely and adds a subtle nutty flavor that pairs beautifully with the filling. And if you’re pressed for time, you’ll find this recipe straightforward enough to fit into a weeknight routine.
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Low Calorie Chicken Pie
- Total Time: 1 hour
- Yield: 6 1x
Description
A light and healthy version of classic chicken pie, made with lean chicken breast, plenty of vegetables, and a whole wheat crust for a satisfying, low calorie meal.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 pound (450g) skinless, boneless chicken breast, cut into bite-sized pieces
1/4 cup (30g) whole wheat flour
2 cups (480ml) low sodium chicken broth
1/2 cup (120ml) skim milk
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup (150g) frozen peas, thawed
1 sheet whole wheat pie crust (9 inch), thawed if frozen
1 egg white, beaten (for egg wash)
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion, diced carrots, and diced celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken breast pieces to the skillet and cook until they are no longer pink, about 5 minutes.
Sprinkle the whole wheat flour over the chicken and vegetables. Stir well to coat and cook for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring continuously to avoid lumps.
Add the skim milk, dried thyme, dried parsley, black pepper, and salt. Stir to combine.
Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens.
Stir in the thawed peas and remove the skillet from heat.
Transfer the chicken and vegetable filling into a 9-inch pie dish.
Place the whole wheat pie crust over the filling, trimming any excess dough and pressing the edges to seal.
Brush the beaten egg white over the crust to give it a light golden color when baked.
Cut a few small slits in the crust to allow steam to escape.
Bake the pie in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pie cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Kitchen Notes: You won’t need any fancy equipment beyond a reliable skillet and a baking dish. When serving, this pie pairs nicely with a crisp green salad or some simple steamed greens to brighten the plate. I haven’t tested all the variations, but swapping in different herbs like rosemary or using turkey instead of chicken could be interesting. Also, if you’re feeling adventurous, a handful of mushrooms stirred into the filling might add a nice earthiness, but that’s just a thought.
FAQ:
Can I make this ahead of time? Absolutely. Assemble it, keep it covered in the fridge, and bake when you’re ready.
Is the whole wheat crust difficult to handle? Not at all. It’s slightly more fragile than white flour dough but still quite manageable.
Can I freeze the pie? Yes, wrap it tightly and freeze for up to two months. Thaw overnight before reheating.
When you want comfort without the aftermath of feeling heavy, this low calorie chicken pie answers the call. It’s cozy, satisfying, and just the kind of dish to make you look forward to dinner again.