Winter Wonders: Lighter Chicken Pot Pie

A steaming hot pot pie filled with a hearty mix of chicken and vegetables, surrounded by a creamy sauce and topped with a light puff pastry crust.  Comfort food heaven!

Lighter Chicken Pot Pie

Cold winter nights call for comfort food and my Lighter Chicken Pot Pie delivers that in spades!   This is the classic recipe with a few twists that help reduce the fat and calories and cut the carbs and you won't even notice the difference.

I've replaced the heavy cream with reduced-fat milk and the sauce is still just as creamy.  I've also replaced the butter laden pie crust with a light puff pastry topping and it is heavenly.  

There is a reason why chicken pot pie is a classic and this one results in a delicious and comforting meal that you can easily make on a weeknight!

Enjoy!

What Ingredients do I need?

• carrots
• celery
• onion
• garlic
• extra virgin olive oil
• reduced-fat milk
• reduced-sodium chicken broth
• flour
• dried thyme
• poultry seasoning
• cooked chicken breast
• puff pastry
• egg

Substitutions and Variations

• Play around with the vegetables.  Add caramelized onions, mushrooms, or potatoes.

• Add some wine to the sauce mixture.

• Mix up the herbs, tarragon would work well.

• You can change out the meat for turkey.  It's a given that after Thanksgiving a pot pie is around the corner!

• Top it with regular pie crust or biscuits.  Keep in mind that will add more calories, fat, and carbs to your dish.

Kitchen Tips and Notes

• Make sure to thaw the puff pastry overnight in the refrigerator prior to making this dish.

• If you can find puff pastry sold in pre-made square (5 inches) this will allow you to only use what you need.  Very handy.  I find them in international food stores.

• You want your sauce to thicken nicely and the flour helps to do this.  If you find the sauce runny after a few minutes of bubbling add a touch more flour.  Make sure to keep stirring so you don't have any lumps.

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Lighter Chicken Pot Pie

serves 4

1 cup carrots, thinly sliced
1/2 cup celery, thinly sliced 
1/2 cup onion, diced
2 cloves of garlic, minced

3 Tablespoon extra virgin olive oil
1 cup reduced-fat milk
1/3 cup reduced-sodium chicken broth
2 Tablespoon flour
1/2 teaspoons dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked chicken breast, chopped

1 sheet from a package of puff pastry, cut into four squares

1 large egg, lightly beaten

Preheat oven to 425 degrees.  In a skillet over medium heat add olive oil.  When oil is shimmering add carrots, celery, onion, and garlic.  Cook 8 minutes or until tender, stirring occasionally.  

Meanwhile unroll puff pastry on a lightly floured surface.  Cut one sheet in to 4 squares.  Place them on a baking sheet lined with parchment paper.  Using a fork slightly prick the dough all over then brush them with beaten egg.  Bake 12-14 minutes or until golden.  Remove from the oven.

In a small bowl whisk together milk, broth, and flour.  Add to the vegetable mixture.  Add the thyme, poultry seasoning, salt & pepper.  Cook and stir over medium heat until think and bubbly.  Stir in chicken and cook until heated through.

Divide mixture in to 4 bowls and top with puff pastry.  Serve.