Easy Low Sodium Chicken Pot Pie Recipe

This flaky creamy Low Sodium Chicken Pot Pie Recipe is made with unsalted butter, mixed vegetables, and ready in 65 minutes. Breaking through the golden crust reveals a bubbling filling of tender chicken and savory herbs. I love making this comfort food classic without the heavy salt content.

Try More Recipes:

• Low Sodium Fried Rice Recipe
• Low Sodium Chicken Marinade Recipe
• Easy Low Sodium Tomato Soup Recipe

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Why This Classic Works

I always struggled with finding a comfort food pie that did not leave me feeling bloated from excess salt. Traditional recipes rely heavily on sodium-packed bouillons and premade crusts to deliver flavor.

The surprise for me was how much better it tastes when you build the savory notes using fresh thyme, garlic, and a splash of milk. Taking the time to use low-sodium broth and unsalted butter makes a huge difference.

Low Sodium Chicken Pot Pie Recipe Ingredients

• 2 cups cooked chicken breast, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, diced
• 1/2 cup yellow onion, chopped
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup whole milk
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1 double pie crust (low sodium or homemade)

How To Make Low Sodium Chicken Pot Pie Recipe

1. Preheat and Prep: Preheat your oven to 400°F (200°C) and line a 9-inch pie dish with the bottom crust.
2. Sauté the Vegetables: Melt the unsalted butter in a large skillet over medium heat, then cook the onions, celery, and carrots for 5 minutes.
3. Build the Roux: Sprinkle the flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste.
4. Create the Sauce: Slowly whisk in the low-sodium chicken broth and milk, simmering until the mixture thickens slightly.
5. Add Chicken and Herbs: Stir in the diced chicken, peas, dried thyme, and black pepper, then remove from heat.
6. Fill and Bake: Pour the mixture into the pie crust, top with the second crust, crimp edges, cut slits, and bake for 35 to 40 minutes until golden.

Recipe Tips

• Check the broth: Always double-check the label on your chicken broth to ensure it is actually low sodium or no-salt-added.
• Thicken properly: Let the sauce simmer and thicken fully before pouring it into the crust to prevent a soggy bottom.
• Protect the edges: If the crust edges brown too quickly, wrap them with aluminum foil halfway through baking.

What To Serve With Chicken Pot Pie

A crisp green salad with a simple olive oil and lemon dressing pairs nicely with this rich pie. You can also serve it alongside roasted asparagus or steamed green beans for an extra serving of vegetables.

How To Store

Keep leftover pie in an airtight container in the fridge for up to 4 days. You can freeze the unbaked pie for up to 3 months, baking it straight from frozen and adding 15 minutes to the cooking time.

FAQs

Can I use leftover turkey instead of chicken?

Yes, shredded leftover turkey works beautifully in this recipe and keeps the sodium low.

What can I use instead of milk?

You can use half-and-half for a richer filling or unsweetened almond milk for a dairy-free option.

How do I find a low-sodium pie crust?

Many health food stores carry low-sodium options, or you can quickly make your own using flour, unsalted butter, and ice water without added salt.

Can I make this in individual ramekins?

Yes, divide the filling into oven-safe ramekins and top each with a circle of pie crust. Bake for about 25 minutes.

Nutrition

• Calories: 410 kcal
• Total Fat: 22 g
• Saturated Fat: 10 g
• Cholesterol: 65 mg
• Sodium: 140 mg
• Total Carbohydrate: 35 g
• Protein: 18 g

Try More Recipes:

• Low Sodium Spaghetti Sauce Recipe
• Low Sodium Pasta Salad Recipe
• Low Sodium Chicken Salad Recipe