This low sodium chicken pot pie casserole is warm, creamy, and full of tender chicken and vegetables under a flaky crust. It is a heart-healthy comfort food that keeps all the classic flavor while helping reduce sodium intake. Perfect for a cozy and balanced family meal.

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Table of Contents

Ingredients Needed:

1 lb low sodium pie dough: homemade or carefully selected store-bought.
1 tablespoon olive oil: for cooking the chicken.
1.5 lb chicken breast: boneless, skinless, cut into pieces.
1 onion: chopped for flavor base.
6 cloves garlic: minced for strong flavor.
2 cups frozen vegetable medley: no salt added, includes peas, carrots, and more.
2 tablespoons unsalted butter: for richness.
1 teaspoon dried thyme: adds warmth.
½ teaspoon dried sage: classic pot pie flavor.
¼ cup all-purpose flour: thickens the sauce.
2 cups no-salt-added chicken broth: keeps it lower sodium.
1 tablespoon low sodium Worcestershire sauce: optional, for depth.
1 egg: optional, for brushing the crust.

How To Make Low Sodium Chicken Pot Pie Casserole:

Prepare the Crust: Allow the low sodium pie dough to come to room temperature. Place the bottom crust into a 9 or 10-inch pie dish.

Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook for about 8 minutes until lightly golden on the outside.

Add Vegetables and Aromatics: Stir in the chopped onion and garlic. Cook for 4 minutes until soft and fragrant. Add the frozen vegetables and mix well.

Make the Sauce: Add the unsalted butter, flour, thyme, and sage. Stir well until everything is coated and slightly thickened.

Add Liquid: Slowly whisk in the no-salt-added chicken broth and Worcestershire sauce. Cook until the mixture becomes thick and creamy.

Assemble the Casserole: Pour the filling into the prepared crust. Roll out the top crust and place it over the filling. Cut small slits in the top to let steam escape.

Bake: Preheat the oven to 400°F (200°C). Brush the top with beaten egg if using. Bake for 40 to 45 minutes until the crust is golden and the filling is bubbling.

Recipe Tips:

Use homemade crust to better control sodium and keep it heart-healthy.
Add extra garlic or herbs to boost flavorful without salt taste.
Let the casserole rest for 10 minutes before serving so the filling sets.
Choose vegetables labeled no added salt for a more kidney-friendly dinner.
If the crust browns too quickly, loosely cover with foil.

How to Store & Reheat:

Room Temperature: Do not leave out longer than 2 hours.
Fridge: Store covered for up to 3 days.
Freezer: Freeze for up to 2 months. Reheat in the oven at 350°F until warmed through. Cover to prevent drying.

Nutrition Facts:

Calories: 410
Sodium: 178 mg
Protein: 28 g
Fat: 18 g
Carbs: 32 g
Fibre: 3 g
Sugar: 4 g

FAQs:

Is chicken pot pie casserole low sodium?
It can be low sodium when made with no-salt-added broth, unsalted butter, and a low sodium crust. Avoid adding salt and use herbs for flavor.

How do I make pot pie flavorful without salt?
Use garlic, onion, thyme, sage, and a rich homemade sauce. These ingredients create a strong, comforting flavor without needing extra sodium.

Can I use store-bought crust for low sodium recipes?
Yes, but always check the label. Some crusts contain high sodium, so choosing or making a low sodium version is best.

Can I make this casserole ahead of time?
Yes, you can prepare the filling ahead and assemble before baking. This makes it easy for busy days.

What vegetables work best in low sodium pot pie?
Carrots, peas, green beans, corn, and celery all work well. Just make sure they are no added salt for a healthier option.

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