There’s something about the warmth of a homemade chicken pie that feels like a cozy hug after a long day. This low calorie chicken pie brings that comfort without the usual heaviness, making it a go-to for evenings when you want both satisfaction and a bit of lightness on your plate.
Last week, I found myself staring at the fridge, unsure what to make after a run of rich takeout meals. I wanted something filling, but not weighed down by guilt or a long list of complicated steps. Pulling this pie together was surprisingly calming—chopping veggies, hearing the sizzle as they softened, and smelling the herbs mingle with the chicken. I wasn’t in a rush, though I admit I might have left the pastry out a minute too long before baking. That golden crust still came out beautifully crisp, sealing in all the cozy goodness beneath. The first bite? A perfect balance of cozy, fresh, and just the right touch of indulgence.
Why you’ll love it:
- It’s a lighter spin on a classic, so you can enjoy comfort food without overdoing it.
- Loads of veggies mean you’re sneaking in extra nutrients alongside protein.
- The whole wheat crust adds a satisfying texture and a hint of nuttiness.
- It’s simple—and that’s kind of the point. No fuss, just cozy flavors.
- You might find the crust a little less flaky than a traditional pie, but honestly, I kind of like that heartier feel.
If you’re nervous about handling pastry or worried about timing, this recipe is forgiving. The filling can be made ahead, and the whole dish reheats well, so leftovers are a breeze.
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Low Calorie Chicken Pie
- Total Time: 1 hour
- Yield: 6 1x
Description
A light and healthy chicken pie made with lean chicken breast, plenty of vegetables, and a whole wheat crust for a satisfying meal without the extra calories.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
1 cup mushrooms, sliced
2 medium celery stalks, diced
2 cups cooked chicken breast, shredded
1/4 cup whole wheat flour
2 cups low sodium chicken broth
1/2 cup skim milk
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt, to taste
Black pepper, to taste
1 sheet whole wheat puff pastry, thawed
1 egg white, beaten
Instructions
Preheat the oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, sauté for 3-4 minutes until softened.
Add diced carrots, celery, and mushrooms to the skillet and cook for 5 minutes until vegetables begin to soften.
Stir in the frozen peas and cook for 2 minutes.
Sprinkle the whole wheat flour over the vegetables and stir well to coat evenly.
Gradually pour in the chicken broth while stirring continuously to avoid lumps.
Add the skim milk, dried thyme, and dried rosemary. Stir and cook until the mixture thickens, about 5 minutes.
Season with salt and black pepper to taste.
Remove the skillet from heat and gently fold in the shredded cooked chicken.
Transfer the chicken and vegetable mixture into a 9-inch pie dish.
Place the whole wheat puff pastry sheet over the filling, trimming any excess pastry around the edges.
Press the edges to seal and cut a few small slits on the top to allow steam to escape.
Brush the pastry with beaten egg white for a golden finish.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp.
Remove from the oven and let the pie rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Kitchen Notes: You don’t need fancy gadgets for this one—just a good skillet to sauté your veggies and a pie dish to assemble. I sometimes swap out mushrooms for zucchini or add a handful of fresh spinach for a bit more green. The pastry can be tricky if it’s too warm, so I usually chill it briefly if I’m distracted mid-prep. This pie pairs beautifully with a simple salad or steamed green beans for a complete meal. If you’re feeling adventurous, a splash of white wine in the filling adds a nice depth, though I haven’t tried it every time.
FAQ:
Can I use pre-cooked chicken? Absolutely, shredded rotisserie chicken works great and saves time.
Is the crust gluten-free? The recipe uses whole wheat pastry, so it’s not gluten-free, but you can try a gluten-free crust if you’re comfortable with that swap.
How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Ready to swap out heavy comfort food for something lighter but just as satisfying? This low calorie chicken pie might just become your new favorite dinner. Give it a try tonight and see how easy it is to feel cozy without the extra calories.