Tuesday, October 29, 2013

A Healthier Chicken Pot Pie

I was looking for a Chicken Pot Pie lower in fat and calories than a traditional pot pie. I found a recipe in a Cooking Light magazine that looked like it would fit the bill. I made that pot pie recipe but I found it a little lacking and bland. I ended up making the recipe again but this time I swapped out some veggies and added some seasoning. I am very pleased with the end result. Enjoy!

Chicken Pot Pie
Serves 6


1 tablespoon olive oil
1/2 pound potatoes peeled and cubed
1 cup fresh diced carrots
1 stalk celery sliced
1 red onion, diced
6 boneless, skinless chicken thighs cut into bite size pieces
3 tablespoons plus 1 teaspoon all purpose flour
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon thyme
2 cups low sodium chicken stock
1 prepared pie crust (I used refrigerated to save time)

  1. Preheat oven to 450°.
  2. Heat oil in a Dutch oven over medium-high heat. Add potato, carrot, celery and onion to pan; sauté about 3 minutes, stirring occasionally. Add chicken; sauté about 5 minutes or until lightly browned, and fully cooked stirring occasionally. Stir in flour, salt, pepper and thyme sauté 1 minute, stirring constantly.
  3. Slowly add stock to pan, stirring constantly; bring to a boil. Cook about 5 minutes or until slightly thick, stirring occasionally.
  4.  Spoon mixture into a 2 1/2-quart glass or ceramic baking dish. Top with dough and press down on edges to seal.
  5. Cut slits in dough to vent. Bake at 450° for 30 minutes or until crust is golden and internal temperature reaches a minimum of 165 degrees F for 15 seconds. Let stand 10 minutes before service.
  • You can also use smaller ceramic dishes (16 oz ramekins work well) and make individual pot pies