Sometimes you just want pure, homey comfort. Cooking Light has a recipe that hits all the flaky, creamy, potato-rich notes of the classic chicken pot pie but is much lighter in calories and sodium. The recipe uses a quick homemade crust, but you can also purchase store-bought crust to save time.
Old Fashioned Chicken Pot Pie
Ingredients
For the crust
- 6 3/4 ounces all-purpose flour (about 1 1/2 cups), divided
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, chilled
- 5 tablespoons ice water
For the filling
- 2 tablespoons unsalted butter
- 1 cup chopped carrot
- 1/2 cup chopped onion
- 1 teaspoon chopped fresh thyme
- 3 cups fat-free, lower sodium chicken broth
- 2 1/3 cups cubed red potato
- 1 1/2 ounces (about 1/3 cup) all-purpose flour
- 1/3 cup water
- 2 cups diced cooked rotisserie chicken
- 1 cup frozen petite peas
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 teaspoons 1% low-fat milk
Directions
To prepare crust: Weigh or lightly spoon 6 3/4ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine flour with 1/4 teaspoon salt in a large bowl, and cut in 7 tablespoons of butter with a pastry blender or 2 knives until mixture resembles coarse meal. Then add 5 tablespoons ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.
Preheat oven to 400°F.
To prepare filling, melt 2 teaspoons butter in a Dutch oven over medium-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato and bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl and stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, 1/2 teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400°F for 50 minutes or until golden and bubbly. Let stand 10 minutes.
Nutrition Information
Serves: 8 | Serving Size: 1 1/2 cups
Per serving: Calories: 306; Total Fat: 14g; Saturated Fat: 8g; Monounsaturated Fat: 3g; Cholesterol: 38mg; Sodium: 471mg; Carbohydrate: 36g; Dietary Fiber: 3g; Sugar: 3g; Protein: 7g
Nutrition Bonus: Potassium: mg; Iron: %; Vitamin A: %; Vitamin C: %; Calcium: %
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook for more daily recipe inspiration.
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