Go Back

Lightened Up Individual Chicken Pot Pies

Calories: 420 • Fat: 22 g • Carb: 26 g • Fiber: 3 g • Protein: 30 g • Sugar: 5 g • Sodium: 975 mg • Cholest: 64 mg
Print Recipe
Servings 8 individual ramekins

Ingredients
  

  • 1 2-3 lb 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

Instructions
 

  • 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.