Lightened up chicken pot pie is still full of comfort, but has a little less guilt thanks to a healthier, one layer crust, and milk instead of cream.
What’s your favorite comfort food? Mine has always been pot pie. I love pie crust and creamy foods, plus it reminds me of when I was little! When Paul and I fist started dating, I told him about my love for pot pie. The next time I came up to visit, he had sweetly stocked the freezer with a couple of Marie Calendar’s chicken pot pie. Adorable! Except for the fact that I was going to have to go up a jean size if I ate all of them ;).
That’s when I decided that I could make a lightened up chicken pot pie! All real ingredients, milk instead of cream, and my grandma’s pie crust that uses canola oil instead of butter.
Start by making your pie crust. Form the dough, cover it with plastic wrap, and then put it in the refrigerator. Next, boil 2 large chicken breasts until cooked, then shred. Melt butter in a 12 in. cast iron skillet and saute mirepoix, frozen peas, garlic, broccoli, and spices. Cook for 5 minutes and then coat veggies with flour. Slowly whisk in milk until it becomes a thick sauce, and then slowly whisk in chicken broth. Bring it to a boil, and then turn heat to low. Add your shredded chicken to the filling and let simmer while the sauce thickens.
Now we can roll out our pie crust! Lay wax paper down on the counter and place your dough in the center. Rolling out from the center of the dough, spread the pie crust until it reaches the diameter of the skillet. I’ll be honest, I forgot (twice!) that I was out of wax paper so it was really hard for me to spread the dough out far enough without it sticking to the counter. Whoops! Fun trick, once your dough is rolled to the correct size, gently roll it back onto the rolling pin. Lay it over the top of the skillet, unroll it starting at one end, and unroll it to the other end. No flipping and tearing the crust!
A couple notes…
First, I used a cast iron skillet to make this, because I like keeping it in the pan. If you don’t have a cast iron skillet, you can use a pie pan! You might want two. Second, I like making homemade pie crust but I totally understand if you don’t want to. If you want to buy store bought dough, go for it! Hope you enjoy your lightened up chicken pot pie.
- FOR THE CRUST
- 1¾ cup flour
- ¾ tsp salt
- ⅓ cup oil
- 4 tbsp COLD water
- FOR THE FILLING
- 2 large chicken breasts
- 3 tbsp butter
- 1 yellow onion diced
- 3 stalks celery diced
- 4 large carrots diced
- 1 cup frozen peas
- 1 up frozen broccoli
- ½ tbsp garlic minced
- 1 tsp marjoram
- ¼ tsp salt and pepper or to taste
- ½ tbsp oregano
- ½ tsp rosemary
- ⅓ cup flour (plus one tbsp flour separated)
- 2 cups 2% milk
- 1½ cups chicken broth
- Preheat oven to 375.
- Start by making your pie crust by sifting together flour and salt. Pour oil and cold water into a measuring cup, and add to flour. Mix together with a fork into a ball, cover, and refrigerate.
- Boil chicken breasts until cooked, drain water, and shred.
- Start the filling by melting 3 tbsp of butter in a 12 in cast iron skillet. (If you don't have a cast iron skillet, just use a regular large skillet and then transfer to a pie pan! You will probably need two.)
- Add diced onions, carrots, and celery, frozen peas, broccoli, garlic, marjoram, salt and pepper, oregano, and rosemary.
- Cook for 5 minutes until softened and then coat veggies with ⅓ cup flour
- Slowly whisk in milk until sauce has thickened and then slowly whisk in chicken broth.
- Bring to a boil and then turn heat to low, letting it simmer for for about 10 minutes.
- Add your shredded chicken and one more tbsp of flour to the filling.
- While the mixture is thickening, roll out your pie crust.
- Place two sheets of wax paper on the counter slightly overlapping each other.
- Place pie dough in the center.
- Roll out pie crust from the center, until it reaches the diameter of the skillet (or into 2 for pie pans.)
- Starting at one end of the dough, gently roll your dough onto your rolling pin. Unroll it onto your skillet. Make 4 cuts near the center of the skillet.
- Bake for 1 hr at 375.