This low sodium chicken pot pie is a comforting, savory classic made with simple, wholesome ingredients. The filling is rich and creamy thanks to unsweetened almond milk, while a flaky, no-salt crust wraps everything in a golden hug. It’s made with sodium-conscious swaps, perfect for supporting blood pressure health while still enjoying traditional flavors. With one pot and easy steps, it’s an ideal low salt content dinner.

Jump to Recipe

Table of Contents

Ingredients Needed:

1 tablespoon extra-virgin olive oil: for sautéing.
10 ounces cremini mushrooms: sliced, earthy flavor.
1 cup diced carrots: about 3 medium, adds sweetness.
1/2 cup diced celery: about 1 large stalk, adds crunch.
1 1/2 teaspoons garlic powder: salt-free flavor boost.
1/4 teaspoon black pepper: for mild spice.
1/4 cup all-purpose flour: helps thicken the filling.
2 cups unsweetened, unsalted almond milk: creamy base.
2 cups cooked, shredded chicken breast: no salt added.
1/2 cup frozen peas: check for no salt added.
1/2 cup frozen pearl onions: or fresh, no salt added.
1 tablespoon chopped fresh thyme: for aroma.
1 no-salt added pie crust: homemade or store-bought low sodium.
1 egg + 1 tbsp water: for optional egg wash (omit if desired).

How To Make Low Sodium Chicken Pot Pie:

Prep the Oven:
Preheat oven to 425°F. Lightly coat a 9-inch pie dish with cooking spray. Set aside.

Cook the Vegetables:
In a large Dutch oven over medium-high heat, add olive oil. Once hot, add mushrooms. Cook for 8 minutes, stirring occasionally. Add carrots, celery, garlic powder, and black pepper. Cook for another 3 minutes until veggies begin to soften.

Make the Creamy Filling:
Sprinkle flour over vegetables. Stir and cook for 2 minutes. Slowly pour in almond milk a bit at a time, stirring constantly to avoid lumps. Bring to a gentle boil. Let bubble 3-5 minutes until thickened.

Add Chicken & Veggies:
Stir in shredded chicken, peas, onions, and thyme. Mix well. Spoon into prepared pie dish.

Top with Pie Crust:
Roll crust to fit dish. Brush dish edge with egg wash if using. Lay crust over filling, trimming edges to about 1/2 inch larger than dish. Press gently to seal. Brush top with egg wash and cut 3 slits.

Bake:
Bake for 25 minutes until crust is golden and filling bubbles. Let rest a few minutes before serving.

Recipe Tips:

Use homemade no-salt pie crust or find a labeled low sodium version.
Always use no salt added chicken or cook your own.
Garlic powder and thyme give big flavor without sodium.
Let filling cool slightly before topping to prevent soggy crust.

How to Store & Reheat:

Room Temperature: Do not leave out more than 2 hours.
Fridge: Store leftovers in airtight container for up to 3 days.
Freezer: Wrap pie tightly and freeze up to 2 months. Reheat at 375°F until hot.

Nutrition Facts (Approx. per serving):

Calories: 340
Sodium: 130 mg
Protein: 26g
Fat: 14g
Carbs: 28g
Fibre: 4g
Sugar: 5g

FAQs:

Can I make this low sodium chicken pot pie ahead of time?
Yes. Assemble fully, cover tightly, and refrigerate for up to 24 hours before baking.

What pie crust is best for low sodium diets?
Use a homemade pie crust without salt or a store-bought version labeled “low sodium.”

How can I add flavor without salt?
Use garlic powder, fresh herbs like thyme, and sodium-free seasoning blends.

Can I make this dairy-free and low sodium?
Yes, use unsweetened almond milk and a dairy-free, no-salt crust.

Is rotisserie chicken okay for low sodium?
No. Most store-bought rotisserie chickens are high in sodium. Use home-cooked chicken without salt.

Try More Recipes:

Low Sodium Chicken Pot Pie Recipe

Recipe by Emma

Low Sodium Chicken Pot Pie A heart-healthy, low salt take on a cozy classic, packed with veggies and tender chicken in a creamy filling.

Course: DinnerCuisine: AmericanDifficulty: Easy

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Total time

hour

minutes

Ingredients

1 tbsp olive oil
10 oz cremini mushrooms, sliced
1 cup carrots, diced
1/2 cup celery, diced
1 1/2 tsp garlic powder
1/4 tsp black pepper
1/4 cup flour
2 cups unsweetened, unsalted almond milk
2 cups cooked, shredded no salt chicken breast
1/2 cup frozen peas (no salt added)
1/2 cup frozen pearl onions
1 tbsp chopped fresh thyme
1 no-salt added pie crust
1 egg + 1 tbsp water (optional egg wash)

Directions

Preheat oven to 425°F. Grease 9-inch pie dish.
Sauté mushrooms in oil 8 mins. Add carrots, celery, garlic powder, pepper. Cook 3 mins.
Stir in flour. Add almond milk slowly, stirring. Simmer 3-5 mins to thicken.
Add chicken, peas, onions, thyme. Stir and fill pie dish.
Top with crust, trim and seal edges. Brush with egg wash. Cut slits.
Bake 25 mins until golden and bubbly. Cool slightly. Serve.