Photo: Maria Robledo; Styling: Anna Last
Prep Time
35 Mins
Other Time
35 Mins
Makes 6 servings

Who needs butter? This pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables.

How to Make It

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.

Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Ratings & Reviews

January 24, 2017
Apple juice or white grape juice - both will work - or you can use 1/2 cup Better then Bouillon Chicken base as this has low sodium and no MSG.

January 24, 2017

CindyWhite1's Review

January 18, 2015
A good recipe to start with, but needs spicing up. I cooked chicken in chicken broth and used broth in place of wine. Also used only 1 onion so as not to overpower the dish. Was very tasty.

Laura56's Review

August 14, 2012
I like the recipe, but needs a few additions per other readers. Definitely needs more salt and more herbs as its a bit bland. I would use the recommendation of using the double crust next time as directly out of the oven its very hard to serve as there is nothing to contain the bottom. I did miss the richness that is usually expected as a comfort food, but if you think healthy its a solid second.

CookinInColo's Review

April 14, 2014
Thanks everyone for the good tips to improve on the recipe!

Dougboy's Review

March 15, 2014
After reading the reviews I added an extra tablespoon of flour and doubled the amount of salt and pepper. Came out pretty good.

karynmorse's Review

January 31, 2014
easy and delicious!

Rachelle06's Review

February 19, 2013

hollysing's Review

July 26, 2012
I like the lower fat in this recipe. Next time for more flavor I'd up the salt to 1 teaspoon, add Herbs d"Provence, and boullion to the stock. Using the meat from a rotisserie chicken makes it a bit easier to prepare.

rprivitt's Review

May 22, 2012
This recipe proves that you don't have to leave flavor behind when you take out fat and calories.