OLD FASHIONED CHICKEN POT PIE

Sometimes you just want pure, homey comfort. Cooking Light has a recipe that hits all the flaky, creamy, potato-rich notes of the classic chicken pot pie but is much lighter in calories and sodium. The recipe uses a quick homemade crust, but you can also purchase store-bought crust to save time.


under 1 hour 15 mins
lunch dinner

Ingredients for servings

    crust

  • 6.75 ounces all-purpose flour divided, (about 1 1/2 cups)

  • 0.25 teaspoon salt

  • 7 tablespoons unsalted butter chilled

  • 5 ice water

  • filling

  • 2 tablespoons unsalted butter

  • 1 cup chopped carrot

  • 0.5 cup chopped onion

  • 1 teaspoon chopped fresh thyme

  • 3 cups fat-free, lower sodium chicken broth

  • 2.33 cups cubed red potato

  • 1.5 ounces all-purpose flour (about 1/3 cup)

  • 0.33 cup water

  • 2 cups diced cooked rotisserie chicken

  • 1 cup frozen petite peas

  • 0.5 teaspoon salt

  • 0.25 teaspoon freshly ground black pepper

  • Cooking spray

  • 2 teaspoons 1% low-fat milk

Directions

    To prepare crust

    • Weigh or lightly spoon 6 3/4ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine flour with 1/4 teaspoon salt in a large bowl, and cut in 7 tablespoons of butter with a pastry blender or 2 knives until mixture resembles coarse meal. Then add 5 tablespoons ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.

  • Preheat oven to 400°F.

  • To prepare filling, melt 2 teaspoons butter in a Dutch oven over medium-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato and bring to a boil. Cover and simmer 10 minutes. Combine flour and 0.33 cup water in a small bowl and stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, 0.5 teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400°F for 50 minutes or until golden and bubbly. Let stand 10 minutes.

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