Chicken Pot Pie

I always think of chicken pot pie as the ultimate comfort food, so it is fitting that this is what I thought to bring to friends after they recently had their newest baby. I searched through my recipes, and I couldn’t find something that was just what I wanted… So, I made up my own recipe! Of course, it took longer, since I had to write everything down as I went, but I think it turned out pretty great! I made it the first time with pie dough as the crust, and since then I’ve also made it with phyllo dough (to lighten it up a bit). Either way, it’s great. Enjoy!

Chicken Pot Pie

A Karen original recipe
Serves 6

1 Tbsp unsalted butter
1 Tbsp sunflower oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup carrots, sliced into 1/4-inch pieces
1/2 cup celery, chopped
1 cup pearl onions (thawed if frozen)
8 oz potatoes, peeled and cubed
1/2 cup peas
8 oz mushrooms, sliced
2 Tbsp flour (I use ultragrain all-purpose)
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1/2 cup dry white wine
1 cup low sodium chicken broth
1/2 cup fat free half & half

single pie crust (see recipe or use store-bought) – OR – 6 sheets phyllo dough

Egg wash:
1 egg
2 Tbsp skim milk

Preheat oven to 400.

In a large saucepan, saute carrots, celery, onions, and potatoes in butter/oil until tender. Add mushrooms and peas, and cook until mushrooms are browned. Add flour and dried herbs. Stir for about 1 minute, then deglaze the pan with wine.

Stir in broth and half & half. Add in chicken, then cook until thickened.

Put filling into pie pan, then cover with dough. (Alternatively, fill 6 oven-safe ramekins with filling, and top each separately with dough to make individual pot pies). Cut vents into the dough to allow steam to release. Brush dough with egg wash (milk + egg).

Bake at 400 for about 45 minutes (or about 30 min for individual size), or until crust is brown and filling is bubbling.

Nutritional info (pie crust):
Calories 403.7
Total Fat 19.5 g
Saturated Fat 8.3 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 1.9 g
Cholesterol 72.4 mg
Sodium 521.3 mg
Potassium 576.4 mg
Total Carbohydrate 32.0 g
Dietary Fiber 4.6 g
Sugars 5.6 g
Protein 20.7 g

Nutritional info (phyllo crust):
Calories 253.5
Total Fat 7.3 g
Saturated Fat 2.3 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 1.9 g
Cholesterol 72.4 mg
Sodium 361.2 mg
Potassium 576.4 mg
Total Carbohydrate 24.6 g
Dietary Fiber 3.7 g
Sugars 5.3 g
Protein 19.1 g


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