Why am I blogging about a dish that screams winter time?? I don’t know, maybe because I had a craving for yummy chicken pot pie, maybe because I am dreaming of cooler weather, and a friend asked me to show him how to make a homemade pie crust. Perfect excuse right? But I did attempt to skinny up the recipe a bit, so the only thing too terribly unhealthy is the pie crust. Sorry, but you just can’t skinny up pie crust. My philosophy is that life is all about balance and you should eat healthy 90% of the time, but occasionally you need to treat yo’ self. Rather than trying to make everything healthier and not have it taste good in the process, like a pie crust, just eat the real thing, but do it in moderation. Don’t eat pie crust every day or even every week…If you are looking for a good pie crust recipe, I use Julia Child’s pate brisee pretty religiously. Apparently I need to add that to the recipe archives here on the blog because a quick google search did not easily send back her exact recipe from Mastering the Art of French Cooking without some digging. Thanks to Dining with Debbie for being a purist. To lighten this up, I used low sodium chicken broth and non-fat milk. I used olive oil instead of butter and cut down on the amount of fat and flour. I rolled the pie crust as thin as possible too! I was able to get the calories to just over 400 for an ENTIRE RAMEKIN!
If you find that your filling is not thickening enough to your liking, you can make a slurry of 2 to 1 water to flour and pour that into the filling while it is simmering. You may need to increase the temp a little the allow it to cook out the flour and thicken. To make it easier I also used a rotisserie chicken from Costco with the skin removed and all of the chicken pulled off the bone and chopped into chunky pieces.
Calories: 420 • Fat: 22 g • Carb: 26 g • Fiber: 3 g • Protein: 30 g • Sugar: 5 g • Sodium: 975 mg • Cholest: 64 mg
- 1 2-3lb rotisserie chicken without skin, shredded/choppped
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 large carrots cut into 1/2 inch rounds
- 1 rib celery, chopped
- 2 gloves garlic, chopped fine
- 1 tsp dried thyme
- salt and black pepper
- 2 Tbsp all-purpose flour
- 1/4 cup non-fat milk
- 4 cups chicken broth, low sodium
- 3 Tbsp dry sherry
- 1 bouillon cube
- 1 16 oz bag frozen mixed vegetables
- 3 pie crusts rolled out (or 2 9-ounce packages store bought)
- 1-2 tbsp heavy cream
Preheat oven to 375 degrees.
Remove the skin from the rotisserie chicken, pull the meat from the bones and shred or chop it to the size you prefer. Set aside.
In a large heavy pot or dutch oven, heat oil over medium high. Add onion, carrots, celery, garlic, thyme and salt/pepper. Saute until vegetable begin to soften, about 5 minutes.
Stir in flour and allow to coat vegetables and begin to brown slightly, approximately 1-2 minutes. The roux should be pasty and lump-free.
Slowly add milk, chicken broth, and sherry, stirring constantly. Add bouillon cube. Add chicken and frozen vegetables. Bring to a boil then reduce heat to simmer. Simmer until the filling has thickened, about 5-10 more minutes.
Fill 6-8 ovenproof ramekins. Leaving one empty.
Roll out pie crust to a 1/4 inch thickness - I made them as thin as possible to help cut down on calories from the crust. Using the empty ramekin as your guide, cut out a round to fit the top leaving a 1/4 inch hangover. Lay over the top of each filled ramekin, crimping the edges. Fill the last ramekin and top with last pie crust round.
Brush the crust with heavy cream and make 3-4 small slits on top.
Place on a baking sheet. Bake for 35 minutes or until the crust is lightly browned.