My family loved this lightened up Chicken Pot Pie and I didn’t feel one bit guilty about eating it!
ServingServing: 8people
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Ingredients
Crust:
1cupFlour, plus more for dusting
¼teaspoonbaking powder
¼teaspoonsalt
4Tablespoonscold butter, cut into small pieces
1egg
2Tablespoonsskim milk
Filling:
2Russet potatoes
3cupslow-sodium chicken broth
5medium carrots, cut into large chunks
2Tablespoonsolive oil, extra virgin
1large onion, diced
⅓cupskim milk
3stalkscelery, diced
3cupsboneless, skinless chicken breasts, shredded
½cupfat-free plain Greek yogurt
1cupfrozen peas
½cupminced fresh parsley
salt and pepper , to taste
Instructions
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.