Low Sodium Chicken Pot Pie Recipe
This post may contain affiliate links, please see our Privacy Policy for more information.
Jump to RecipeThis low sodium chicken pot pie recipe has a creamy filling packed with chicken and vegetables in a flaky and tender crust. This comfort food dinner recipe is simple to make following our step-by-step instructions with pictures below!
Start by rolling out low sodium pie dough, and sautéing chicken and vegetables in a creamy roux with herbs, baked together to perfection. Dig into an unsalted golden brown crust filled with tender white meat chicken and veggies.
Want more low sodium comfort food recipes? Try our low sodium chicken and dumplings, low sodium stuffed shells, and our favorite low sodium pot roast!
We love cozy comfort food, especially in the middle of winter! This low sodium chicken pot pie is a classic recipe – updated with low sodium ingredients like unsalted butter, low sodium vegetable stock, and not adding salt to the pot pie dough or filling.
Start by making (or purchasing) a low sodium pie crust, brown chicken, sauté garlic and frozen veggies together, and mix a creamy roux for the filling. Fill your pie crusts with this mixture, bake, and enjoy!
This recipe does take a while, but it’s worth it. While it may appear complicated, the steps to make the pot pie are relatively simple and can be made by following the instructions below. Don’t be intimidated, let’s get cooking!
Why This Recipe Works
- A great low sodium version of this classic comfort food recipe!
- Made with an unsalted pie crust and low sodium filling, great for anyone who enjoys a low sodium diet.
- Cooks of any skill level can make this recipe following our instructions below.
- Uses white meat chicken and frozen vegetables for a simple and delicious filling.
- A fantastic recipe for entertaining or for a nice family dinner that everyone will love.
Ingredients You’ll Need
Chicken Breasts – make sure you buy chicken with a nutrition label on, so you can see exactly how much sodium are in the wings. I used chicken I got from Trader Joe’s that had 70 mg sodium per serving, and no added salt.
Mixed Vegetables – I used a frozen blend of carrots, peas, corn, green beans, and lima beans! You can use any veggies you prefer, but I recommend using a no-salt-added canned or frozen blend to save time and effort.
Unsalted butter – to salute the vegetables in.
Low Sodium chicken broth – use a low sodium or unsalted chicken broth, or make your own low sodium chicken stock from scratch!
Low Sodium Pie Dough – I made my own (4-ingredient!) low sodium pie crust dough recipe, but you can also use store-bought if you can find it!
Low Sodium Tip!
At the grocery store, pie crusts in the freezer section are usually more low sodium than store-bought refrigerated dough.
Low sodium Worcestershire sauce – a tangy and flavorful addition to the creamy pot pie filling. It gives the chicken and vegetables lots of flavor in every bite.
See the recipe card below for a full list of instructions and ingredient amounts!
Additions and Substitutions
- Instead of chicken, you can try different meats! Tender chunks of beef, pork, or turkey would all be delicious substitutes. I recently had a beef pot pie at a restaurant and loved the flavor.
- Or instead of chicken breasts you can use chicken thighs as well.
- You can add your favorite veggies into the filling – I used a classic mixed vegetable blend that had corn, peas, carrots, green beans and lima beans. You could add other veggies you prefer like wilted baby spinach, diced potatoes, or squash!
How To Make This Recipe
Step 1: Follow our low sodium pie crust dough recipe. Allow it to come to room temperature.
Step 2: Place a 9-inch pie crust in a baking dish (or use a low sodium pie crust from the store).
Step 3: In a large pot, add the olive oil and brown the chicken breasts. Sauté over low heat until the chicken begins to turn a light golden brown at the edges (about 8 minutes).
Step 4: Add the onion and garlic and sauté for 4 additional minutes.
Step 5: Add the frozen mixed vegetables, and stir well to combine.
Step 6: Add in the unsalted butter, flour, thyme, and sage. Stir until the vegetables are coated in the flour mixture.
Step 7: Whisk in the no-salt-added chicken broth and the low sodium Worcestershire sauce. Stir well until flour is absorbed into a thick and creamy sauce.
Step 8: Place the filling inside the pie crust.
Step 9: Roll our your top piece of dough and place it over the pot pie filling. Slice a few holes in the top crust for any inside steam to vent.
Step 10: Preheat oven to 400 degrees Fahrenheit. Brush the top with 1 scrambled egg (optional for a more golden crust), and bake for 40-45 minutes until the top is browned and the filling is golden and bubbling. Enjoy hot!
Recipe FAQs
This low sodium version has just 178 mg sodium per 1/8 pie serving, as it’s made with unsalted pie dough and no-salt-added chicken broth.
Yes – I’ve found really fantastic and flavorful low sodium pie crusts from Whole Foods, Trader Joe’s, and other local grocers. Check the frozen section first: I’ve found frozen pie crusts and dough to be lower in sodium than refrigerated or shelf-stabile ones.
For any remaining pie, cover with plastic wrap or keep the slices in an airtight container and refrigerate for up to 4 days. Reheat in the oven or microwave until crust is hot and inside is warm and bubbling.
Expert Tips
If you don’t want to make your own pie dough, you can look for store-bought. I used dough for the bottom of the pie and also for the top, but you could always do one or the other.
Make sure chicken is well cooked before adding it into the pie crust.
When chopping the chicken breasts, make the pieces roughly the same size. You want the pieces small enough to be bite-sized and consistent in the pot pie.
If you can find a low sodium rotisserie chicken, you can shred the meat and add it to the filling instead of cooking the breasts from scratch.
More Low Sodium Comfort Food
- Low Sodium Stuffed Shells
- Low Sodium Chicken and Dumplings Soup
- The best Low Sodium Goulash
- Low Sodium Meatloaf
- Low Sodium Turkey Chili
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.
Our FIRST Low Sodium Cookbook is now available!
Check out Low Sodium Dinners: 100+ Low Sodium Recipes That Actually Taste Good, available here:
Low Sodium Chicken Pot Pie
Equipment
- Rolling Pin
- 10 or 11-inch pie dish
- large pot
Ingredients
- 1 lb low sodium pie dough or crust, click for our recipe
- 1 tablespoon olive oil
- 1.5 lb chicken breast boneless skinless
- 1 onion chopped
- 6 cloves garlic minced
- 2 cups frozen vegetable medley I used one with corn, peas, green beans, carrots, and lima beans
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ cup all purpose flour
- 2 cups no-salt-added chicken broth
- 1 tablespoon low sodium Worcestershire sauce
- 1 egg optional to brush on the dough
Instructions
- Follow our low sodium pie crust dough recipe. Allow it to come to room temperature.
- Place a 9-inch pie crust in a baking dish (or use a low sodium pie crust from the store).
- In a large pot, add the olive oil and brown the chicken breasts. Sauté over low heat until the chicken begins to turn a light golden brown at the edges (about 8 minutes).
- Add the onion and garlic and sauté for 4 additional minutes. Add the frozen mixed vegetables, and stir well to combine.
- Add in the unsalted butter, flour, thyme, and save. Stir until the vegetables are coated in the flour and spice mixture.
- Whisk in the no-salt-added chicken broth and the low sodium Worcestershire sauce. Stir well until flour is absorbed into a thick and creamy sauce. Place the filling inside the pie crust.
- Roll our your top piece of dough and place it over the pot pie filling. Slice a few holes in the top crust for any inside steam to vent.
- Preheat oven to 400 degrees Fahrenheit. Brush the top with 1 scrambled egg (optional for a more golden crust), and bake for 40-45 minutes until the top is browned and the filling is bubbling. Enjoy hot!
Notes
-
- Instead of chicken, you can try different meats! Tender chunks of beef, pork, or turkey would all be delicious substitutes. I recently had a beef pot pie at a restaurant and loved the flavor.
- Add 1/2 teaspoon fresh black pepper in the filling if desired.
-
- Or instead of chicken breasts you can use chicken thighs as well.
-
- You can add your favorite veggies into the filling – I used a classic mixed vegetable blend that had corn, peas, carrots, green beans and lima beans. You could add other veggies you prefer like wilted baby spinach, diced potatoes, or squash!
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
I really enjoyed developing this low sodium recipe for you. If you make it, please leave a comment and review below! – Kelly