Lightened Chicken Pot Pie
Chicken pot pie is a classic comfort food that brings warmth and satisfaction to many tables. However, traditional recipes can be quite rich and heavy. This lightened version offers the same delicious flavors and creamy texture but with fewer calories and fat. By making a few smart ingredient swaps, you can enjoy this comforting dish without compromising on taste or nutrition. Perfect for a cozy family dinner or a delightful meal prep option, this lightened chicken pot pie is sure to become a favorite in your recipe collection.
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups mixed vegetables (such as carrots, peas, and green beans), fresh or frozen
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 cup skim milk
- 1 sheet puff pastry or phyllo dough, thawed
- 1 egg, beaten (for egg wash)
Instructions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent. Add the mixed vegetables and cook for another 5 minutes until they begin to soften.
4. Season and Thicken: Stir in the dried thyme, rosemary, salt, and pepper. Sprinkle the flour over the vegetables and stir well to coat. Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Let the mixture simmer for about 5 minutes until it thickens.
5. Combine Ingredients: Return the cooked chicken to the skillet and mix well with the vegetable and sauce mixture. Remove from heat.
6. Assemble the Pot Pie: Pour the chicken and vegetable mixture into a baking dish. Roll out the puff pastry or phyllo dough and place it over the filling, trimming any excess. Brush the pastry with the beaten egg for a golden finish.
7. Bake: Place the pot pie in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and puffed.
8. Serve: Remove from the oven and let it cool slightly before serving. Enjoy your lightened chicken pot pie warm.
This lightened chicken pot pie maintains all the comforting flavors of the original dish while offering a healthier option. It's perfect for those who crave a hearty meal without the heaviness. Enjoy!
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