Light Chicken Pot Pie Recipe

After Holidays full of cooking, baking, and eating, I'm trying to cook "lighter" meals. One of my favorite comfort foods is Chicken Pot Pie and it is a good source of veggies. I found this "lighter" version in this past month's Food Network Magazine so I had to see if it was as good as my not-so-light version.  It was a little time consuming, but totally worth it.

I had several modifications because I decided to make this at the last minute. I have the changes beside each ingredient.  I threw a whole chicken in the crock pot(you can learn how here) earlier that morning and had no clue what I was going to do with it until that night.  Since I used a crock pot chicken, it fell apart really easy and I just shredded it with my fingers.  I did not make the crust, I used a store bought one because evidently I found them on sale and stocked up - my freezer is full of them.

For the Crust: (I did not make the crust-I used store bought)
* 1 cup all-purpose flour, plus more for dusting
* 1/4 teaspoon baking powder
* 1/4 teaspoon fine salt
* 4 tablespoons cold unsalted butter, cut into small pieces
* 1 large egg
* 2 tablespoons 2% milk

For the Filling:
* 2 small russet potatoes
* 4 1/2 cups low-sodium chicken broth(since I did my chicken in a crock pot, I only had to use about a can in addition to the broth that was made while cooking my chicken.  I'll probably just add another cup of water the next time I throw my chicken in the crock pot so I won't have to use any cans).
* 5 medium carrots, cut into large chunks
* 1 to 2 teaspoons chopped fresh thyme(yeah, I didn't have that-I just used some from my spice rack)
* 2 tablespoons extra-virgin olive oil
* 1 large onion, finely diced(I'm not a huge onion fan - I used about 1/4-1/2 of an onion)
* 3 tablespoons all-purpose flour
* 1/3 cup 2% milk(I only had 1%)
* 3 stalks celery, sliced(I don't like cooking with celery, so I used 1/2 of a can of green beans instead)
* 3 cups shredded rotisserie chicken, skin removed
* 1/2 cup fat-free plain Greek yogurt(umm, I don't have this, so I used 1/3 cup of light sour cream)
* 1 cup frozen peas(I don't like frozen peas, so I used 1/2 of a can of peas)
* 1/2 cup minced fresh parsley(again, I didn't have fresh, I used some from my spices that I just bought)
* Kosher salt and freshly ground pepper

Prepare the crust: (I used store bought)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.

Bring the chicken broth, carrots and thyme 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(mine was more "stringy" since I used a crock pot chicken), yogurt, peas and parsley. Season with salt and pepper.

Transfer the filling to a 2-quart casserole dish(I have NO clue how many quarts my casserole dish is-it is a large round CorningWare dish). Roll out the dough on a lightly floured surface until about ? 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.

If you make it according to their recipe:
Per serving (1 cups): Calories 482; Fat 19 g (Saturated 8 g); Cholesterol 137 mg; Sodium 795 mg; Carbohydrate 47 g; Fiber 5 g; Protein 31 g

I know I made several modifications, but it was SOOOO good!  I was so excited when Isabella and Evan both ate everything on their plate.  Isabella even wanted more.

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imthatmommy said...

I'll have to try these. I do a dumbed down version that I make. Maybe I'll post it soon.

adrienzgirl said...

This sounds yummy and super easy. I love chicken pot pie, not the calories though. Plus when I make the full fat version it is an all day task.

I'll have to try the store bought dough trick and give this a whirl!

Nicole-Lynn said...

That sounds so good! I make a similar recipe using the Healthy/reduced fat bisquick mix! The recipe is online.

blueviolet said...

Oh that sounds really delicious! I like the idea of using a premade crust for it too.

Kelli @ RTSM said...

This sounds yummy! We had chicken pot pie for dinner Tuesday night:) I make mine with a bag of frozen mixed veggies, a can of 98% fat free cream of chicken soup, and boneless chicken strips. I do the storebought crust much easier than making it homemade!

Kelsey said...

Yum! We have been making a DELICIOUS homemade gluten free pot pie once a week. So good! But a lower fat version sounds good too! :-)

Simply Being Mommy said...

Looks yummy!

PAM said...

This is an awesome recipe. Putting the chicken in the crock pot is a great idea.

Shop with Me Mama said...

Oh that looks good! Thanks for sharing :)

Busy Working Mama said...

I've never tried to make it but I know my husband would love this. Maybe I'll be brave and attempt it! Thanks for the recipe - I love to cook!

FranticMommy said...

This sounds fabulous! It's twenty belwo zero here today. Great Pot Pie weather!

Michelle said...

I love Food Network magazine!

Krystyn said...

Looks tasty!

Melinda said...

Rob is a pot pie eater, i should be a good wife and make it for him one day

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