We made this easy, traditional chicken pot pie recipe without any added salt, so it’s low-sodium. The secret to a delicious low-sodium chicken pot pie is using sodium-free chicken broth or home-canned turkey bone broth. If you have never made your own broth before, it is easy. Walmart sells containers of sodium-free chicken broth, which are fine to use if you do not have time to make your own.
Low Sodium Chicken Pot Pie
In keeping with our dietary preferences, I did not add salt to the pot pie filling or to the crust. The full flavor comes from the broth itself. This keeps the final chicken pot pie recipe in line with our low-sodium dietary guidelines. If you use a purchased pie crust, you will end up with a higher-sodium recipe. Sodium levels increase, too, if you use regular canned chicken stock or broth. To keep sodium low, look for no-salt broth at most supermarkets.
The first time I made this chicken pot pie, I tried to make the crust myself. I couldn’t get it to roll out. My husband patched it together like shingles. The second time around, I asked the King of Pie Crusts for help. As you can see, he is indeed the king. His crusts come out flawless!
Making your own pie crust enables you to reduce or eliminate the sodium in the crust as well as the filling.
Easy Chicken Pot Pie Recipe – Low Salt Recipe
Ingredients
- 1 prepared or store bought pie crust
- 8 ounce chicken breast
- 1 package frozen peas and carrots
- 1/2 small onion
- 2 stalks cleaned and trimmed celery
- 1 pint homemade chicken, turkey broth (or salt-free store bought)
- 1/2 cup milk
- 1/4 cup flour
- 1/4 cup butter
Instructions
- Preheat the oven to 450 F
- Clean and dice celery. Cube chicken breast. Place chicken and celery in a pot and cover with water. Bring to a boil. Boil for 10 minutes. Remove from heat; drain and save celery and chicken.
- While chicken and celery are cooking, cook peas and carrots according to package directions.
- Remove onion skin and dice onion. Melt butter in saucepan and sautee onions until translucent.
- Remove onion solids from pan. Melt more butter, if necessary, then add flour and whisk to form a roux. Pour chicken (or turkey) stock into the flour roux, adding half a pint, then the other half pint, and whisking until thick. Add milk, whisk until thickened.
- Mix chicken, celery, peas, carrots, and onions together. Add mixture to pie crust. Pour sauce over. Add second crust, inverting and crimping ends. Pierce to release steam.
- Bake for 30-45 minutes, checking to make sure crust is browning and not burning. If starting to brown too quickly, cover top crust with foil to allow the rest of the pie to cook without burning.
- Remove from oven when cooked and allow 15 minutes to cool before serving.
Chicken Pot Pie: A Mealtime Favorite For Centuries
Pot pies, or meat pies, have been a staple cuisine in many cultures since ancient Greece. The history of chicken pot pie can be traced to Greece where an open-faced pastry or bread shell was filled with a rich, meaty stew. Throughout Europe, the pastry-filled meat pie has been filling family bellies with warm, creamy goodness throughout time. Whether stuffed with beef, goat, lamb, chicken, or pork and vegetables, meat pies or pot pies remain a dinnertime classic.
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