Slimmed Down Chicken Pot Pie Recipes

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SLIMMED-DOWN CHICKEN POT PIE



Slimmed-Down Chicken Pot Pie image

This is an easy recipe that looks fancy. Don't hesitate to vary the vegetable ingredients...peas, corn, green beans. Yummy comfort food.

Provided by KathyP53

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 large boneless skinless chicken breast halves
1 quart vegetable broth
2 tablespoons olive oil
1 medium onion, chopped
3 medium carrots, peeled and cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
8 ounces sliced fresh mushrooms
8 ounces red new potatoes, quartered
1/4 cup all-purpose flour
2 teaspoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leave
salt
fresh ground black pepper
6 sheets phyllo dough
1/2 cup butter, melted

Steps:

  • Preheat oven to 400 degrees.
  • Butter four 8 oz. ovenproof ramekins and set aside.
  • Combine chicken breast halves with vegetable broth in medium Dutch oven over high heat. Bring to boil, reduce heat and simmer for 15 minutes. Remove from heat, remove chicken fromm pot, and strain liquid to remove solids. Sit chicken and borth aside.
  • Heat oil in Dutch oven over medium high heat. Add onion, carrots, celery, and potatoes, and saute, stirring frequently, until beginning to brown. Add mushrooms, allow them to release their liquid but not evaporate. Whisk in flour and cook for one minute.
  • Whisk in reserved broth. Add rosemary and thyme leaves. Bring to boil, then reduce heat and allow to simmer and thicken for 10 minutes.
  • Meanwhile, shred cooled chicken and return to pot. Stir and season to taste with salt and freshly ground pepper. Cover and simmer over low heat to combine flavors. If liquid seem too thin, remove lid and reduce until thickened. If liquid seems to thick, add 1/4-1/2 cup of additional vegetable broth and/or dry white wine,.
  • Place 3 sheets of phyllo on work space, cover remaining 3 sheets with plastic wrap, then a moist towel. Carefully brush each layer of phyllo with melted butter. Sprinkle the top layer with salt and freshly ground black pepper. Carefully cut phyllo stack in half crosswise and stack to make 6 layers. Cut 2 pieces to fit the inside top of each ramekin. You can place a ramekin upside down on the dough to use as an outline to trim the dough. Repeat with remaining phyllo dough.
  • Spoon chicken mixture into buttered ramekins. Carefully place prepared phyllo on top of chicken so that phyllo edges are inside ramekins.
  • Bake in oven for 15-20 minutes, until bubbly and phyllo is browned.

Nutrition Facts : Calories 533.7, Fat 32.7, SaturatedFat 16.2, Cholesterol 95.2, Sodium 402.6, Carbohydrate 41, Fiber 4.8, Sugar 5.3, Protein 20.6

SLIMMED DOWN - CHICKEN POT PIE



Slimmed Down - Chicken Pot Pie image

A lightened-up version of a classic comfort food dish.

Provided by Food Network Canada

Categories     chicken,comfort food,herbs,Main,mushrooms,pastry,vegetables

Time 55m

Yield 4 servings

Number Of Ingredients 17

2 bone-in skinless chicken breasts (about 1 ¾ lbs)
4 cups chicken broth, low-sodium canned or homemade
2 Tbsp olive oil
3 large carrots, sliced into ½-inch rounds (1 ½ cups)
8 button mushrooms, quartered
2 ribs celery, sliced into ½-inch pieces
½ cup halved baby or small turnips, or quartered if large
Kosher salt
1 cup frozen pearl onions, thawed
¼ cup all-purpose flour
1 Tbsp minced parsley
2 tsp minced fresh dill
½ tsp finely grated lemon zest
Freshly ground black pepper
3 sheets phyllo dough
Olive oil spray
Paprika

Steps:

  • Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
  • Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.)
  • Preheat oven to 400ºF.
  • Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
  • Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

CHICKEN POT PIE



Chicken Pot Pie image

This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 28

1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh chives
1 stick cold unsalted butter, cut into small cubes
1 teaspoon apple cider vinegar
2 to 4 tablespoons ice water
1 large egg
5 cloves garlic, 2 crushed and 3 minced
1 fresh bay leaf
1 wide strip lemon peel
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1 1/2 pounds skinless, boneless chicken breasts and thighs (about 2 breasts and 2 thighs)
4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 russet potato, diced
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh thyme
1 tablespoon apple cider vinegar
1/4 cup all-purpose flour
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1/2 cup frozen peas

Steps:

  • Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
  • Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
  • Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
  • Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
  • Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

SLIMMED DOWN - CHICKEN POT PIE



Slimmed Down - Chicken Pot Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

2 bone-in skinless chicken breasts (about 1 3/4 pounds)
4 cups chicken broth, low-sodium canned or homemade
2 tablespoons olive oil
3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups)
8 button mushrooms, quartered
2 ribs celery, sliced into 1/2-inch pieces
1/2 cup halved baby or small turnips, or quartered if large
Kosher salt
1 cup frozen pearl onions, thawed
1/4 cup all-purpose flour
1 tablespoon minced parsley
2 teaspoons minced fresh dill
1/2 teaspoon finely grated lemon zest
Freshly ground black pepper
3 sheets phyllo dough
Olive oil spray
Paprika

Steps:

  • Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
  • Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.)
  • Preheat oven to 400 degrees F.
  • Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
  • Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

Nutrition Facts : Calories 418 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 440 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 46 grams, Sugar 6 grams

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

SLIMMED DOWN CHICKEN POT PIE



Slimmed Down Chicken Pot Pie image

This recipe is from foodnetwork.com. I love the lemon and dill flavors in the pot pie. Makes it taste much lighter and more fresh. This is also good with leftover chicken.

Provided by kadiprimo

Categories     Pot Pie

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

2 bone-in skinless chicken breasts (about 1 3/4 pounds)
4 cups chicken broth, low-sodium canned or 4 cups homemade chicken broth
2 tablespoons olive oil
3 large carrots, sliced into 1/2-inch rounds (1 1/2 cups)
8 button mushrooms, quartered
2 celery ribs, sliced into 1/2-inch pieces
1/2 cup halved small turnip, quartered if large
kosher salt
1 cup frozen pearl onions, thawed
1/4 cup all-purpose flour
1 tablespoon minced parsley
2 teaspoons minced fresh dill
1/2 teaspoon finely grated lemon zest
fresh ground black pepper
3 sheets phyllo dough
olive oil flavored cooking spray
1 pinch paprika

Steps:

  • Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
  • Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.).
  • Preheat oven to 400 degrees F.
  • Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
  • Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

Nutrition Facts : Calories 339.2, Fat 12.4, SaturatedFat 2.3, Cholesterol 75.5, Sodium 1018.4, Carbohydrate 22, Fiber 2.9, Sugar 4.7, Protein 33.2

EASY, FLAVORFUL CHICKEN POT PIE



Easy, Flavorful Chicken Pot Pie image

This chicken pot pie is easy and delicious!

Provided by Ashley Harris Hardin

Time 1h5m

Yield 8

Number Of Ingredients 11

1 (10 ounce) package frozen mixed vegetables
cooking spray
1 (14.1 ounce) package refrigerated 9-inch pie crusts, divided
1 (10.5 ounce) can condensed cream of chicken soup
½ cup mayonnaise
½ cup milk
½ teaspoon celery salt
½ teaspoon garlic powder
½ teaspoon black pepper
⅛ teaspoon ground thyme
1 (3 pound) rotisserie chicken, boned and shredded

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
  • Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
  • Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.

Nutrition Facts : Calories 626.9 calories, Carbohydrate 30 g, Cholesterol 93.7 mg, Fat 42 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 757.4 mg, Sugar 1.2 g

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Top Asked Questions

How to make chicken pot pie?
This Chicken Pot Pie is made with homemade pie crust, a thick and creamy filling of chicken and vegetables and baked to golden perfection. The perfect comfort food dinner! In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
What to serve with chicken potpie?
Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie. Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat.
How do you make a chicken pie crust?
Heat oven to 400 degrees. Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash.
How do you bake a pot pie?
Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl.

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