One of my favorite foods is Chicken Pot Pie - Marie Calendar's freezer pies are my favorite (but not very healthy . . . bummer)! I decided to try a healthier version and adapted this delicious recipe from Food Network.
Light Chicken Pot Pie
Also seen on Six Sisters Stuff
Ingredients
1 cup flour ( plus more for dusting )1/4 teaspoon baking powder
1/4 teaspoon salt ( fine )
4 tablespoons butter ( cold, cut into small pieces )
1 egg ( large )
2 tablespoons skim milk
Directions
Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
(I placed mine in the microwave for about 5 minutes each instead of the oven and it worked just fine)
Bring the chicken broth and carrots to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
Transfer the filling to a 2-quart casserole dish.(I used 2 pie tins) Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
- I made a little extra dough and put a little on the bottom of the pot pies instead of only the top.
Happy Cooking!
Pot Pie Filling
3 cups chicken broth ( low-sodium )5 carrots ( medium, cut into large chunks )
2 tablespoons olive oil ( extra virgin )
1 onion ( large, finely diced )
3 tablespoons flour
1/3 cup skim milk
3 celery ( stalks, sliced )
3 chicken breast ( cooked, shredded )
1/2 cup plain greek yogurt ( non-fat )
1 cup peas ( frozen )
1/2 cup fresh parsley ( minced )
to taste salt ( kosher )
to taste black pepper
Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
(I placed mine in the microwave for about 5 minutes each instead of the oven and it worked just fine)
Bring the chicken broth and carrots to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
Transfer the filling to a 2-quart casserole dish.(I used 2 pie tins) Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
- I made a little extra dough and put a little on the bottom of the pot pies instead of only the top.
Happy Cooking!
Servings
4
From Six Sisters StuffComplementary Recipe(s)
Pumpkin Pie Dip
Stuffed French Toast
Easy Healthy Lunch Wrap
Adapted from Food Network
Post your review