Thursday, February 12, 2015
Healthier Chicken Pot Pie
Ever so often, I make something that I am really happy with. Truth be told, if it is not good - it does not go on my blog - the recipe will die with me! And every so often, I make something that I am really, really, really, really happy with. That applies to this dish! A winner for sure.
We have been looking to make a healthier chicken pot pie for some time. Well, it would be hard to make one that is less good for you that we find in restaurants. But as we are trying to watch our weight - I am very excited that we found something good here. I adapted this from the Cooking Light recipe for Chicken, Potato, and Leek Pie and converted into two portions at a time.
This was amazing! I think that we really found something great here! It tasted great and was not that hard to make - so it wins on both sides. It is a perfect way to end a cold winter's day.
Ingredients (makes two chicken pot pies - each baked in 18.6 oz stoneware)
1 tbsp Olive oil
1 tbsp Butter
2 cup Red potatoes, cubed into small pieces and skin left on
1 1/2 cup Frozen carrots and peas (or other mixed vegetables)
1 Chicken breast (skinless and boneless), cut into bite-sized pieces
3 tbsp All-purpose flour
1/2 tsp Kosher salt (adjust to taste)
1/2 tsp Thyme, dried
1/4 tsp Savory, dried
1/4 tsp Black pepper (adjust to taste)
1 cup Chicken or Vegetable broth (fat-free, lower-sodium if available)
1/3 (14.1-ounce) package refrigerated pie dough (enough to cover the filling - you can use sparingly)
1 tsp Skim milk
1 large Egg white
1. Preheat oven to 450°.
2. In a large pan, heat olive oil and butter over medium-high heat. Add potatoes and frozen carrot & peas to pan; saute 3 minutes, stirring occasionally. Add chicken; saute 3-4 minutes or until lightly browned, stirring occasionally. Stir in flour, Kosher salt, thyme, savory and black pepper; saute 1 minute, stirring frequently.
3. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 1-2 minutes or until it thickens. Spoon mixture into the two stoneware baking dishes.
4. Cut the pie dough in a shape to fit over the filling. Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 450° for 30 minutes. Let stand 10 minutes.