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.


under 1 hour 10 mins
dinner lunch

Ingredients for servings

    For the filling

  • 2 teaspoon olive oil

  • 1 medium onion, chopped

  • 1 garlic cloves, minced

  • 2 small stalks celery, chopped

  • 3 small small carrots , chopped

  • 1 cup green beans cut into 1-inch pieces

  • 0.25 cup all-purpose flour

  • 1 cup low-sodium chicken broth

  • 1 cup 1% milk

  • 1 teaspoon poultry seasoning

  • 1 teaspoon salt

  • 0.5 teaspoon pepper

  • 3 cup chopped or shredded cooked chicken breast from prepared rotisserie chicken

Directions

    Prepare pastry crust ahead of time

    • 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.

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