Skinny Chicken Pot Pie|This Is Why I’m Full
Delicious and creamy pot pie is another comfort food of mine. Nothing beats the flaky crust and bits of chicken with all the healthy vegetables. I eat this when I need a break from bacon and cheese, its just so soothing and healthy for you. If your recipe turns out too runny for a pie, no one likes soggy crusts then put some corn starch in the mixture to thicken things up. If you don’t have corn starch handy you can also use all purpose flour. A thick and creamy filling is a must for a pot pie don’t be too afraid to make it thicker, your crusts will thank you and so will your tummy.
I’d like to be able to save these and make them in batches like you see in the store where you just microwave the pot pie and you’re done. But I haven’t found a good way to store them where the crust stays flaky. Maybe there is a special way to make the crusts? I’m not sure, but I’m open to suggestions.
Let us know what you think of our Skinny Chicken Pot Pie and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 6 tbsp Butter
- 6 tbsp Flour
- 2 cup chicken broth
- 1 cup Milk
- 1 tsp Salt
- 1/2 tsp freshly ground pepper
- 2 cup shredded or cubed, cooked chicken
- 3/4 cup frozen peas
- 12 whole baby carrots
- 3 small potatoes
- 1 9 inch pie dough unbaked
- Make chicken broth (or use a canned version, but I really think it's better to just make your own. It's less expensive this way, and you can make exactly what you need. 1 cup of boiling water + 1 teaspoon of bouillon = cup of broth).
- Put water in a tea kettle and boil. When it boils, mix two cups of the boiling water with 2 teaspoons of chicken bouillon granules. Peel the potatoes, and then cut them into bite size pieces. Set aside.
- Slice carrots and set aside. Place carrots and potatoes into a small saucepan and cover with water.
- Place on the stove and cook on high heat until it comes to a boil. Turn down the heat to medium high, add frozen peas, and let it cook for 10-12 minutes, or until potatoes are tender, but not mushy.
- When done, drain the veggies and set aside. While these are cooking, in a medium/large saucepan, melt the butter. When the butter has melted, remove from the heat and add the flour, stirring until smooth. Return to heat and slowly stir in the chicken broth and milk, salt and pepper.
- Continue to cook over medium heat, stirring constantly, until mixture thickens. The time on this may vary, depending on how heavy your saucepan is. Just be sure to continue to stir, getting the spoon to the bottom of the pan, so that it doesn't become lumpy and/or stick to the bottom. Add the veggies to the cream sauce, and then stir in the chicken.
- Pour it into a 9-inch, deep dish pie plate (or use a 2 quart casserole dish), and top with the crust. Leave enough of the crust to hang over the sides so that you can crimp it around the edges.
- Cut several slits in the top of the crust to allow the heat to escape while baking. I recommend placing a cookie sheet on the rack below the pie, so that this doesn't happen in your oven (I put mine in a little too late): Bake at 425 for 25-30 minutes, until the crust is golden brown.
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