Low Fat Chicken Pie Recipe: Golden Lattice Over Light Filling

This lightened version proves that comfort food can be both delicious and nutritious. The golden lattice crust encloses a creamy chicken filling made with lean meat and a fraction of the usual fat.

By using reduced-fat pastry and smart cooking techniques, you’ll achieve that satisfying flaky texture without the guilt. The result is a dish that satisfies your pie cravings while keeping things light.

Ingredients for Low Fat Chicken Pie

Lightened comfort food starts with lean protein and smart swaps for that flaky crust.

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The pie crust is key here. Pillsbury Reduced Fat works great—find it near the refrigerated biscuits at any major grocery store. For the chicken, skinless breasts keep it lean without sacrificing flavor. I grab mine from Costco for bulk savings (freeze what you don’t use). The cream of chicken soup needs to be the low-fat version—Campbell’s Healthy Request is widely available and does the trick.

Out of chicken broth? Water plus bouillon cube works in a pinch. No fresh garlic? Garlic powder at half the amount. Frozen veggies can be swapped for fresh (just chop small so they cook fast). If you want extra flavor, add a pinch of poultry seasoning. The egg white wash gives that golden shine—skip the yolk to cut more fat (or use a splash of milk instead).

This pie keeps 3-4 days in the fridge—reheat covered at 350°F for 15 minutes. Freeze for up to 2 months (thaw overnight before reheating). Pro tip: brush crust with foil if it browns too fast while baking.

Step-by-Step Instructions for Low Fat Chicken Pot Pie

Here’s my tried-and-true method for a comforting dish that’s lighter but just as satisfying.

Step 1: Sauté the Aromatics and Chicken

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook for 3-4 minutes until it turns translucent and just begins to soften.

Stir in the minced garlic cloves and cook for 30 seconds until fragrant, being careful not to let it brown. Add the 1.5 lb diced boneless skinless chicken breast and cook for 5-6 minutes until the chicken is no longer pink and starts to develop light golden edges.

Step 2: Create the Light Creamy Filling

Sprinkle the 2 tablespoons all-purpose flour over the chicken and stir to coat evenly. Slowly pour in the 1 cup fat-free chicken broth and 1 can low-fat cream of chicken soup, stirring constantly to prevent lumps from forming.

Add the 1.5 cups frozen mixed vegetables, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp dried thyme. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the filling thickens enough to coat the back of a spoon.

Reduce the heat to low and stir in the 0.5 cup low-fat milk. Let it cook for an additional 2 minutes, then remove from heat and set aside to cool slightly while you prepare the crust.

Step 3: Assemble the Pie with Lattice Top

Preheat your oven to 375°F. Unroll one sheet of reduced-fat pie crust and press it into a 9-inch pie dish, allowing the edges to extend slightly over the rim. Spoon the chicken filling into the crust, spreading it evenly.

Cut the second sheet of reduced-fat pie crust into 1-inch wide strips. Arrange half the strips horizontally across the filling, spacing them about 1 inch apart. Fold back every other strip, then place a vertical strip across them. Unfold the folded strips over the vertical strip. Repeat this process, alternating which strips you fold back, until the lattice is complete.

Step 4: Bake to Golden Perfection

Trim any excess crust from the edges and crimp to seal. Whisk the 1 whole large egg white with 1 tablespoon water and brush it evenly over the lattice crust. This will give it a beautiful golden brown finish.

Bake for 35-40 minutes until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them with strips of foil. Sprinkle with 0.5 tsp dried parsley and let it rest for 5 minutes before serving to allow the filling to set.

Pro Cooking Tips for Perfect Results

Crust Perfection Tips

For that beautiful golden lattice, chill your reduced-fat pie crust for 15 minutes before cutting. This prevents shrinking during baking. I use a pizza cutter for clean, even strips. 💡

Filling Thickness Control

To avoid a runny filling, cook your mixture until it coats the back of a spoon. If it’s too thin after adding low-fat milk, simmer for an extra 2-3 minutes. A thick filling holds the lattice up beautifully.

Chicken Cooking Method

Dice your chicken breast into uniform ½-inch pieces for even cooking. Overcrowding the pan steams the chicken—cook in batches if needed. 165°F internal temp is your safety target.

Lattice Weaving Trick

Alternate your lattice strips in an under-over pattern for that classic look. Press the ends lightly into the bottom crust to seal. This weave also helps vent steam during baking.

Baking Time Adjustments

If your crust browns too quickly, tent with foil after 20 minutes. For extra crispiness, place the pie on a preheated baking sheet. Always let it rest 5 minutes before slicing.

Egg Wash Alternative

For a lower-fat option, use 1 tbsp low-fat milk instead of egg white for the wash. It won’t shine as much but still promotes browning. Brush lightly for even color. 🔥

Frequently Asked Questions