This lighter-version of a favorite comes from Eating Well, and was a great way to feel comfortable eating comfort food. The biscuit topping was a nice surprise, and the dish really tasted rich and creamy. I’m putting in my official request for Lisa to make this again.
What the… did you really just make Chicken Pot Pie?
But we never…
…I was craving it! It’s a light version.
Wow, well it looks awesome.
Just wait until you taste it — it may be light but it’s pretty rich.
Yeah it is! This is so good — though, I have a question.
Is it still considered light if I have three helpings?
Chicken Pot Pie
3 tsp canola oil
1 cup frozen pearl onions, thawed
1 cup carrots, cut into small pieces
10 oz cremini mushrooms, halved
1/2 cup broccoli, cut into small florets
2 1/2 cups reduced-sodium chicken broth
1/4 cup cornstarch
2 cups diced cooked chicken
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 tsp salt
Freshly ground pepper, to taste
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 tsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp dried thyme
1 1/2 tbsp cold butter, cut into small pieces
1 cup nonfat buttermilk
1 tbsp canola oil
To prepare filling, heat 1 tsp oil in a large Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 tsp oil in the pan over medium-high heat. Add mushrooms and broccoli and cook, stirring often, until browned and the liquid from the mushrooms has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping & bake potpie: Preheat oven to 400Â°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
2 responses to “Healthier Comfort Food: Chicken Pot Pie”
I ask myself the same question about cupcakes 😛
This pot pie looks delicious. I love finding lighter versions of comfort food!
This looks delicious! I just made the version from the latest Cook’s Illustrated and it was so rich I felt full (and guilty!) after one bite!