Best 2 Lighter Chicken Pot Pie Recipes

Chicken pot pie is a classic comfort food that can warm the soul on a cold night. However, traditional recipes can be heavy and high in calories. If you're looking for a lighter version of this classic dish, there are several ways to reduce the fat and calories without sacrificing flavor. You can use low-fat or nonfat milk, reduce the amount of butter or margarine, and choose leaner cuts of chicken. You can also add more vegetables to bulk up the pie and make it more nutritious. With a few simple substitutions, you can create a lighter chicken pot pie that is just as delicious and satisfying as the traditional version.

Here are our top 2 tried and tested recipes!

LIGHTER CHICKEN POT PIE

Lighter Chicken Pot Pie image

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

Ingredients

1 lb boneless chicken breast
coarse salt
fresh ground pepper
3 tablespoons olive oil, divided
4 carrots, sliced 1/4 inch thick
1 medium onion, chopped fine
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried savory (optional)
1/4 cup all-purpose flour
2 1/2 cups low-fat milk
2 cups frozen peas or 2 cups other frozen vegetables
2 tablespoons fresh lemon juice
6 phyllo pastry sheets (12 by 17 inches)

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

LIGHTER CHICKEN POT PIE image

Categories Soup/Stew Chicken

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed

Steps:

1. 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. 2. 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. 3. 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. 4. 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.

Tips:

Use a variety of vegetables. This will add flavor, texture, and nutrients to your pot pie. Some good choices include carrots, celery, onions, peas, and corn.
Don't overcook the chicken. Chicken is a lean protein, so it's important not to overcook it. Otherwise, it will become dry and tough.
Use a good quality pie crust. A flaky, buttery pie crust will take your pot pie to the next level. You can use a store-bought pie crust or make your own.
Don't be afraid to experiment. There are many different ways to make chicken pot pie. Feel free to add your own favorite ingredients or seasonings.

Conclusion:

Chicken pot pie is a classic comfort food that's perfect for a family meal. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious chicken pot pie that everyone will love.