FoodWage
Lightened Chicken Pot Pie
Frozen chicken potpies are notorious for hiding a lot of calories, fat and unwanted preservatives. Instead, prepare a fresh chicken potpie (crust and all!) using common ingredients. Enjoy a slice of hot and bubbly chicken potpie right out of the pan, or make individualized pies using ramekins.
Ingredients for servings
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2 teaspoon olive oil
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1 medium onion, chopped
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1 garlic cloves, minced
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2 small stalks celery, chopped
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3 small small carrots , chopped
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1 cup green beans cut into 1-inch pieces
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0.25 cup all-purpose flour
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1 cup low-sodium chicken broth
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1 cup 1% milk
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1 teaspoon poultry seasoning
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1 teaspoon salt
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0.5 teaspoon pepper
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3 cup chopped or shredded cooked chicken breast from prepared rotisserie chicken
For the filling
Directions
In a large bowl, combine flours and salt; cut in butter with a pastry blender or fork until crumbly. Add water; stir until dough comes together. (You can also combine flours in a food processor. Add butter, and pulse until mixture resembles a coarse meal. Add water, and pulse until dough comes together.) Form dough into a ball; flatten into a disk. Wrap, and chill at least 1 hour or until ready to prepare pie.
Preheat oven to 375°F. Remove pastry crust from refrigerator, and let soften slightly while preparing filling.
Heat oil in a large saucepan over medium heat. Add onion, garlic, celery, carrots and green beans, then cook 3 minutes or until tender.
Heat oil in a large saucepan over medium heat. Add onion, garlic, celery, carrots and green beans, then cook 3 minutes or until tender.
Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute. Add broth, milk, poultry seasoning, salt and pepper, stirring until well blended. Cook 5 minutes or until thickened and bubbly. Stir in chicken, green beans, salt and pepper. Spoon mixture into a 9-inch pie dish.
Roll pastry between two sheets of plastic wrap into a 9 1/2-inch circle. Lay crust on top of chicken mixture. Fold excess crust along edges, pressing down with a fork on edges to seal. Cut vents in top of crust.
Place pie on a baking sheet, and put in oven; bake 30 to 35 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.