Hearty Low Sodium Chicken Pot Pie

I didn’t realize how much sodium was hiding in regular chicken pot pie until my doctor told me to watch my salt intake. Suddenly, my favorite comfort food was off the table—or so I thought.

Turns out, you don’t need all that salt to make a chicken pot pie that actually tastes good. Most of the sodium comes from canned soup, store-bought crust, and salty broth. Swap those out for homemade versions or low-sodium alternatives, and you’ve got yourself a pot pie that won’t leave you feeling puffy the next day. Best part? My family couldn’t even tell the difference.

SAVE NOW

What Kind of Chicken Should I Use?

For this pot pie, boneless skinless chicken breasts are the way to go since they’re easy to work with and cook evenly. You can use fresh or frozen chicken breasts – just make sure to thaw frozen ones completely before cooking. If you prefer dark meat, boneless skinless chicken thighs are a great substitute and will give you a slightly richer flavor and more tender texture. Some people like to use a rotisserie chicken to save time, which works perfectly fine, though keep in mind that store-bought rotisserie chickens tend to be higher in sodium than cooking your own.

SAVE NOW

Options for Substitutions

This pot pie is pretty forgiving when it comes to swapping ingredients:

• Chicken breast: You can use chicken thighs instead for a richer flavor, or even leftover rotisserie chicken (just shred it and add it in). Turkey also works great if you have leftovers from a holiday meal.
• Frozen vegetable medley: Use whatever frozen or fresh vegetables you have on hand. Broccoli, mushrooms, celery, or potatoes all work well. Just keep the total amount around 2 cups and cut fresh veggies into bite-sized pieces.
• Pie dough: If you’re short on time, store-bought pie crust works fine. You can also use puff pastry for a flakier top, or even biscuit dough for a different texture.
• All purpose flour: For a gluten-free version, cornstarch works as a thickener (use about 3 tablespoons mixed with cold water). You can also try a gluten-free flour blend in the same amount.
• Dried herbs: Fresh herbs are always nice if you have them – use about 1 tablespoon of fresh thyme and 1.5 teaspoons of fresh sage. Rosemary or parsley also make good additions.
• Unsalted butter: Olive oil or another cooking oil can replace the butter if needed, though butter does add a nice richness to the filling.

Watch Out for These Mistakes While Baking

The biggest mistake with chicken pot pie is adding raw chicken directly to the filling, which can lead to uneven cooking and a watery mess – always cook your chicken thoroughly first and let it cool slightly before mixing it with the other ingredients.

Another common error is making your filling too thin, so be sure to let the flour cook for at least a minute after adding it to the butter before pouring in the broth, which helps thicken the sauce properly and prevents a soupy pie.

Don’t skip cutting vents in the top crust, as trapped steam needs somewhere to escape or your beautiful crust will get soggy and may even crack in unwanted places.

Finally, resist the urge to dig in right away – letting the pot pie rest for 15-20 minutes after baking allows the filling to set up, making it much easier to serve neat slices instead of a runny scoop.

SAVE NOW

What to Serve With Chicken Pot Pie?

Chicken pot pie is pretty filling on its own, but I love serving it with a simple side salad to balance out all that creamy goodness. A basic mixed greens salad with a light vinaigrette works perfectly, or you could go with a classic Caesar salad if you want something a bit heartier. Since the pot pie already has vegetables baked right in, you don’t need much else, but some roasted Brussels sprouts or green beans on the side add a nice touch. If you’re feeding a crowd, consider adding some dinner rolls or biscuits for extra carbs – they’re great for soaking up any extra sauce that spills out when you cut into the pie.

Storage Instructions

Store: Leftover chicken pot pie keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or plastic wrap, or transfer individual slices to airtight containers. The crust might soften a bit in the fridge, but it still tastes great and makes for easy weeknight dinners.

Freeze: You can freeze baked pot pie for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and foil. For best results, I like to freeze individual portions so I can grab just what I need. You can also freeze the whole unbaked pie if you want to prep ahead for a busy week.

Reheat: Warm up leftover slices in the oven at 350°F for about 15-20 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first, or add extra time in the oven. The microwave works too for quick lunches, though the crust won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 135-150 g
• Fat: 95-110 g
• Carbohydrates: 230-250 g

Ingredients

For the crust:

• 1 egg (optional, for egg wash)
• 1 lb low sodium pie dough (thawed if frozen)

For the filling:

• 6 garlic cloves (minced)
• 2 cups frozen mixed vegetables
• 2 cups no-salt-added chicken broth
• 1/2 tsp dried sage
• 1 onion (diced)
• 1 1/2 lb boneless skinless chicken breast (cut into bite-sized pieces)
• 1 tsp dried thyme
• 1 tbsp olive oil
• 1/4 cup all purpose flour (I use King Arthur flour)
• 2 tbsp unsalted butter (I like Kerrygold for this)
• 1 tbsp low sodium Worcestershire sauce

Step 1: Prepare the Pie Crust

• 1 lb low sodium pie dough (thawed if frozen)

Allow the pie dough to come to room temperature.

Once ready, place one portion of the pie crust into a 9-inch baking dish, gently pressing it into the edges and up the sides.

Reserve the second portion of dough for the top crust.

Step 2: Brown the Chicken

• 1 tbsp olive oil
• 1 1/2 lb boneless skinless chicken breast (cut into bite-sized pieces)

Heat olive oil in a large pot over medium heat.

Add the bite-sized pieces of chicken breast and sauté until the chicken is lightly browned at the edges, about 8 minutes.

Step 3: Cook the Vegetables

• 1 onion (diced)
• 6 garlic cloves (minced)
• 2 cups frozen mixed vegetables

To the browned chicken (from Step 2), add diced onion and minced garlic.

Sauté for about 4 minutes until the onion softens.

Add the frozen mixed vegetables and stir to combine with the chicken and aromatics.

Step 4: Make the Pot Pie Filling

• 2 tbsp unsalted butter (I like Kerrygold for this)
• 1/4 cup all purpose flour (I use King Arthur flour)
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 2 cups no-salt-added chicken broth
• 1 tbsp low sodium Worcestershire sauce

Add the unsalted butter, flour, dried thyme, and dried sage to the pot with the chicken and vegetables.

Stir until the vegetables and chicken are coated in the flour and spices.

Slowly whisk in the chicken broth and Worcestershire sauce, ensuring the mixture becomes thick and creamy as the flour is absorbed.

I find it helpful to add the broth gradually while stirring to avoid lumps.

Step 5: Assemble the Pie

• pie filling from Step 4
• pie crust (remaining from Step 1)

Spoon the finished filling (from Step 4) into the prepared pie crust (from Step 1).

Roll out the reserved top piece of dough and carefully place it over the filling.

Trim any excess, seal the edges, and cut a few slits in the top crust to allow steam to escape.

Step 6: Bake the Pot Pie

• 1 egg (optional, for egg wash)

Preheat the oven to 400°F.

For a golden crust, optionally brush the top with a scrambled egg.

Bake for 40-45 minutes until the crust is browned and the filling is bubbling.

I like to let the pie sit for a few minutes before serving, so the filling sets up a bit.

Hearty Low Sodium Chicken Pot Pie

Delicious Hearty Low Sodium Chicken Pot Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 22 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the crust:

• 1 egg (optional, for egg wash)
• 1 lb low sodium pie dough (thawed if frozen)

For the filling:

• 6 garlic cloves (minced)
• 2 cups frozen mixed vegetables
• 2 cups no-salt-added chicken broth
• 1/2 tsp dried sage
• 1 onion (diced)
• 1 1/2 lb boneless skinless chicken breast (cut into bite-sized pieces)
• 1 tsp dried thyme
• 1 tbsp olive oil
• 1/4 cup all purpose flour (I use King Arthur flour)
• 2 tbsp unsalted butter (I like Kerrygold for this)
• 1 tbsp low sodium Worcestershire sauce

Instructions

 

• Allow the pie dough to come to room temperature. Once ready, place one portion of the pie crust into a 9-inch baking dish, gently pressing it into the edges and up the sides. Reserve the second portion of dough for the top crust.
• Heat olive oil in a large pot over medium heat. Add the bite-sized pieces of chicken breast and sauté until the chicken is lightly browned at the edges, about 8 minutes.
• To the browned chicken (from Step 2), add diced onion and minced garlic. Sauté for about 4 minutes until the onion softens. Add the frozen mixed vegetables and stir to combine with the chicken and aromatics.
• Add the unsalted butter, flour, dried thyme, and dried sage to the pot with the chicken and vegetables. Stir until the vegetables and chicken are coated in the flour and spices. Slowly whisk in the chicken broth and Worcestershire sauce, ensuring the mixture becomes thick and creamy as the flour is absorbed. I find it helpful to add the broth gradually while stirring to avoid lumps.
• Spoon the finished filling (from Step 4) into the prepared pie crust (from Step 1). Roll out the reserved top piece of dough and carefully place it over the filling. Trim any excess, seal the edges, and cut a few slits in the top crust to allow steam to escape.
• Preheat the oven to 400°F. For a golden crust, optionally brush the top with a scrambled egg. Bake for 40-45 minutes until the crust is browned and the filling is bubbling. I like to let the pie sit for a few minutes before serving, so the filling sets up a bit.