A Lighter Version of a Comfort-Food Classic: Chicken Pot Pie

When it’s cold outside—and there’s a worldwide pandemic—sometimes you just really want some comfort food to help you feel better. While regularly using food to deal with our emotions isn’t recommended by most mental health professionals, indulging in a beloved favorite once in a while is a perfectly acceptable way to bring some happiness to what can otherwise be a dreary time. Especially if you look for ways to make those comfort foods a little more healthy! 

Which is why we’re bringing you a lighter version of a comfort food classic: chicken pot pie. Yum! This savory pie only has 366 calories per serving. But plan to make it on a nice slow day because this is a two-hour affair; and you’ll want to have time to savor the smell of chicken and pie crust wafting through your home.

Crust Ingredients

• 1 c. all-purpose flour, divided
• 3 T. ice water
• 1 t. cider vinegar
• 1/4 t. salt
• 1/4 c. vegetable shortening

Filling Ingredients

• 3 c. chicken stock, divided
• 2-1/3 c. cubed red potatoes (about 1 lb.)
• 1 c. sliced carrots
• 2 t. butter
• 1/2 c. chopped onions
• 1/2 c. all-purpose flour
• 2 c. diced cooked chicken
• 1 c. frozen petite green peas
• 3/4 t. salt
• 1/4 t. dried thyme
• Dash of black pepper
• Cooking spray
• 2 t. 1% low-fat milk

Directions for Preparing Crust

1. Spoon 1 c. flour into 1/4 and 3/4 measuring cups; level with a knife. 
2. Combine 1/4 c. flour, ice water, and vinegar in a small bowl.
3. Combine 3/4 c. flour and 1/4 t. salt in a large bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal.
4. Add vinegar mixture. Stir until just moist.
5. Press mixture into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes.
6. Roll dough, still covered, into a 13” x 10” oval, then place in freezer for five minutes or until plastic wrap can be easily removed.

Directions for Preparing Filling

1. Preheat oven to 400 degrees.
2. Bring 2-1/2 c. chicken stock to boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving the cooking liquid.
3. Melt butter in a large nonstick skillet over medium heat. Add onions and cook 3 minutes.
4. Lightly spoon 1/2 c. flour into measuring cup; level with a knife. Combine with 1/2 c. chicken stock and stir with a whisk. Add to skillet.
5. Add potato mixture, reserved cooking liquid, chicken, peas, salt, thyme, and pepper to skillet. Cook 10 minutes. Remove from heat; cool slightly.

Directions for Putting Crust and Filling Together

1. Spoon the chicken mixture into a 1-1/2 quart casserole dish coated with cooking spray.
2. Remove the bottom sheet of plastic wrap from the crust dough. Place the dough on top of the chicken mixture, pressing it to the edge of the dish.
3. Remove the top sheet of the plastic wrap. Cut 5 slits in the top of the crust, allowing the steam to escape.
4. Gently brush crust with milk.
5. Bake for 45 minutes until golden.
6. Let stand 10 minutes.
7. ENJOY GUILT-FREE!

Recipe inspired by a 1999 Cooking Light recipe.