Best 2 Lighter Chicken Pot Pie Recipes

Indulge in the comforting goodness of a classic chicken pot pie, reimagined with a lighter and healthier twist. This recipe offers a delightful balance of flavors and textures, featuring tender chicken, savory vegetables, and a creamy, flavorful sauce, all encased in a flaky, golden crust. Perfect for a cozy family dinner or a hearty lunch, this dish promises to warm your soul and satisfy your cravings.
The recipe includes variations for a traditional chicken pot pie, a lighter version with reduced butter and cream, and a vegetarian option with plant-based ingredients. Each variation offers a unique taste experience, catering to different dietary preferences and ensuring that everyone can enjoy this comforting dish.

Let's cook with our recipes!

LIGHTER CHICKEN POT PIE

Lighter Chicken Pot Pie image

Modified from Martha Stewart Everyday Food Magazine, Oct '07. According to the magazine, the fat content is reduced relative to regular potpie by the use of white meat, extra veggies, and phyllo dough instead of a pie crust. Comfort food, yet with a very light and fresh flavor...the lemon juice is magic. You can save some time if you have leftover chicken.

Provided by Podkayne

Categories Savory Pies

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless chicken breast
coarse salt
fresh ground pepper
3 tablespoons olive oil, divided
4 carrots, sliced 1/4 inch thick
1 medium onion, chopped fine
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried savory (optional)
1/4 cup all-purpose flour
2 1/2 cups low-fat milk
2 cups frozen peas or 2 cups other frozen vegetables
2 tablespoons fresh lemon juice
6 phyllo pastry sheets (12 by 17 inches)

Steps:

Preheat the oven to 400°F.
Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F.
When the chicken is done, pull it out and set aside.
Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.
Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
Gradually add the milk and stir, heating it until it is simmering and slightly thick.
Shred the chicken.
Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste.
Pour into a 1.5-quart casserole.
Lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. Lay two more sheets on top of these, brush with olive oil, and repeat.
Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil.
Cook in the 400°F oven for 20 minutes, or until browned and bubbly.
Cool 15 minutes before serving.

LIGHTER CHICKEN POT PIE

LIGHTER CHICKEN POT PIE image

Categories Soup/Stew Chicken

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed

Steps:

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside. 2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens. 3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate. 4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Tips:

Use pre-cooked chicken to save time: Rotisserie or leftover chicken works great for this recipe.
Make your own pie crust or use a store-bought one: If you're short on time, a store-bought pie crust is a perfectly acceptable option.
Don't overcook the vegetables: You want them to retain their texture and color.
Use a variety of vegetables: This will give your pot pie more flavor and nutrition.
Don't be afraid to experiment with different seasonings: You can add herbs, spices, or even a touch of hot sauce to taste.
Serve the pot pie with a side of crusty bread or a simple salad: This will help to round out the meal.

Conclusion:

This lighter chicken pot pie is a delicious and comforting meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With a few simple tips, you can make a delicious and satisfying pot pie that the whole family will love.