LIGHTER CHICKEN POTPIE
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
- While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
- Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
- Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
Nutrition Facts : Calories 507 g, Fat 17 g, Fiber 6 g, Protein 39 g
HEALTHIER CHICKEN POT PIE IX
More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
Provided by MakeItHealthy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
- Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
- Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
- Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 26.8 g, Cholesterol 43.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 15.3 g, SaturatedFat 4.8 g, Sodium 712.4 mg, Sugar 3.8 g
LIGHTER CHICKEN POT PIE
Modified from Martha Stewart Everyday Food Magazine, Oct '07. According to the magazine, the fat content is reduced relative to regular potpie by the use of white meat, extra veggies, and phyllo dough instead of a pie crust. Comfort food, yet with a very light and fresh flavor...the lemon juice is magic. You can save some time if you have leftover chicken.
Provided by Podkayne
Categories Savory Pies
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F.
- When the chicken is done, pull it out and set aside.
- Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.
- Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
- Gradually add the milk and stir, heating it until it is simmering and slightly thick.
- Shred the chicken.
- Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste.
- Pour into a 1.5-quart casserole.
- Lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. Lay two more sheets on top of these, brush with olive oil, and repeat.
- Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil.
- Cook in the 400°F oven for 20 minutes, or until browned and bubbly.
- Cool 15 minutes before serving.
LIGHTER CHICKEN POT PIE
Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!
Provided by Ginsburg Enterprises
Categories Chicken
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
- In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.
- In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.
- Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.
- Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.
LIGHT CHICKEN POTPIE
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
- Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
- Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL)
Instant Pot Light Chicken Pot Pie (Freezer Meal) tastes like home, the country side, comfort...it has everything you need to lift your spirits, satisfy your cravings with less calories than traditional chicken pot pie. Also includes Slow Cooker instructions!
Provided by Chef Emanuela
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice celery and puree onion.
- MAKE IT NOW.
- INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOWCOOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Add biscuits to the top, cover with lid and continue cooking 1 hour.
- MAKE IT A FREEZER MEAL.
- Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
- THAW AND COOK.
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
- INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL) water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.
Nutrition Facts : Calories 346.4, Fat 14.2, SaturatedFat 4, Cholesterol 73.3, Sodium 561.1, Carbohydrate 25.9, Fiber 3.2, Sugar 2.5, Protein 27.6
LIGHT CHICKEN POT PIE RECIPE
My family loved this lightened up Chicken Pot Pie and I didn't feel one bit guilty about eating it!
Provided by Kristen Hills
Categories Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Pulse the flour, baking powder and salt in a food processor until combined.
- Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal.
- Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together.
- Turn out dough onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
- Preheat the oven to 425 degrees F.
- Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces (I placed mine in the microwave for about 5 minutes each instead of the oven and it worked just fine).
- Bring the chicken broth and carrots to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes.
- Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes.
- Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish, or two pie tins. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish.
- Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 320 kcal, Carbohydrate 32 g, Protein 21 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 73 mg, Sodium 290 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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