For some reason, I have been craving chicken pot pie for the past few weeks. I'm not sure where the craving came from, or why, but I do know that I need to make one sooner than later. I've got a few recipes in my repertoire, but I decided to see if there were any great recipes online. Lucky for me, I didn't have to look too hard. My first stop was TeamSugar and reader suzanne has provided a great looking chicken pot pie that's she's altered from The Best Light Recipes cookbook. To check out what suzanne has come up with,
Recipe submitted by suzanne
This recipe (from "The Best Light Recipes Cookbook") started out at 380 calaories and 9g fat (instead of the usual 510 calories and 28 g of fat...) The changes I made did not alter the taste or texture at all... just brought the fat and calories even lower. Serves 8
It's delicious and satisfying. give it a try!
Light Chicken Pot Pie
- 6 medium carrots peeled and sliced
- 3 celery stalks sliced 1/4 in. thick
- I medium onion chopped fine
- 2 garlic cloved, minced
- 2 tsp. fresh Thyme or 1/2 tsp. dried
- 1/4 cup dry white wine
- 4 cups low sodium chicken broth
- 2 bay leaves
- 6 medium skinless boneless chicken breasts trimmed of all fat
- 1/4 cup cornstarch
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 cup skim milk
- 2 Tbsp. minced fresh parsley leaves
- pinch salt and ground black pepper
- 1 Kroger frozen pie crust (4gm per serving) taken out of the shell, moistened, a bit formed into a ball and rerolled into a thin round circle.
1. Heat oven to 425 degrees.
2. Combine carrots, celery, onion, garlic, thyme and 1/2 tsp. salt in a cooking pot. Cook in 4 cups chicken stock until vegetables are soft and tender. Stir in white wine and bay leaves and bring to a simmer.
3. Place the whole chicken breasts into the vegatable/sauce mixture and cook until the chicken is not pink in the center - about 12 minutes. Transfer the chicken to a plate and allow to cool.
4. While the chicken cools, whisk the cornstarch into the milk and add to the simmering pot. Simmer until thick, then turn off heat.
5. Take out the bay leaf, stir in the peas, green beans and parsley and season with salt and pepper
6. When the chicken is cool enought to handle, shred it and then cut into bits sized pieces. Stir the chicken into the sauce/veg mixture.
7. Use a turned over ramekin as a cookie cutter and make 8 pie crust circles for topping the pot pies.
8. Evenly divide the mixture into individual ramekins and top each with a pie crust round. Brush each pie crust round with egg white or milk.
9. Bake until the crust is golden brown and the sauce is bubbly... 20-25 minutes.
Serve on a dinner plate alongside a fresh salad. Mmmmmmmmm!!!