Weekend Cooking: Chicken Pot Pie by Michelle Buffardi in Healthy Recipes, April 20, 2012
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Pot pie is one of those comfort foods that sounds like it would be really unhealthy, but it’s actually not at all. Chicken pot pie is basically a chicken stew that has a crust on top. Some recipes call for heavy cream or cream of chicken soup, but if you use low-fat milk and pack your pie with herbs and savory vegetables, you won’t miss that stuff at all.
Food Network Magazine’s Light Chicken Pot Pie calls for low-fat milk and fat-free Greek yogurt to make a creamy gravy for the chicken-and-vegetable filling. The top crust needs to chill for at least an hour, so start the dish in the morning and bake it before dinner.
Ellie’s version of a lighter chicken pot pie, You and Me Chicken Pot Pies, uses low-fat milk as well, but is made in individual-sized baking dishes to help with portion control. Plus, it’s fun to give everyone their own little casserole.
Giada’s take on pot pie has an Italian twist (you expected that though, right?) — her individual Pizza Pot Pies are made with chicken and topped with a crust, just like any other, but the crust is made from pizza dough and the chicken is mixed with tomato sauce and mozzarella cheese.
Ellie’s Chicken and Biscuit Pot Pie is like two comforting, one-dish meals in one, chicken pot pie + chicken and biscuits. It’s loaded with chicken and vegetables in a creamy gravy, and is topped with tender, whole-wheat biscuits. It can be made in one large casserole dish, or ramekins for individual servings.
Let us know if you make pot pie this weekend!