There is something truly comforting about chicken potpie. It’s one of those dishes you have to linger over: slicing, whisking, sauteing. There is dough to mix for the crust. There is butter. And heavy cream. It’s the kind of dish that says, “I slaved over this all afternoon because I love you!”
But let’s face it. Some days, despite how much I love my family, I don’t have the time to slave over anything. It doesn’t mean I love them any less. It’s just that, well, I have other things to do.
Not to mention, the kind of chicken potpie you slave over generally is not that healthy. I saw a recipe recently where a serving contained 33 g of fat (18 of them saturated), almost 1,300 mg of sodium, and 146 mg cholesterol. In one serving!! Based on my caloric needs, 18 g of saturated fat is an entire days worth of saturated fat. Seriously now, if I served that to my family, not only would they think I didn’t love them, they might actually think I was trying to do them in.
This recipe is a much, much better version of chicken pot pie. Not only is it healthier for you (lots less fat and cholesterol), it’s also really quick to put together. Like I said earlier, sometimes my schedule doesn’t leave me a lot of time late in the day for chopping veggies doing a lot of time-consuming prep work. This recipe uses a bag of frozen mixed veggies which is a God-send when you’re pressed for time. The most time-consuming thing was cutting the chicken breasts into 1/2″ cubes. I probably could have done it faster, but I’m completely grossed out by raw chicken which always adds a little extra prep time).
The phyllo dough crusts bake up beautifully – lovely color and nice, crunchy texture, so you won’t even miss that heavy biscuit/pie crust topper. My husband gave these a two thumbs-up: low-fat, heart-healthy, and delicious. Enjoy!
Creamy Chicken Pot Pie (Courtesy Eating Well Magazine)
- 4 teaspoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken breast, trimmed, cut into 1/2-inch cubes
- 1 cup sliced shallots
- 1 10- or 12-ounce bag frozen mixed veggies (2-2 1/2 cups), thawed
- 1/4 teaspoon dried thyme
- 2 cups reduced-sodium chicken broth, divided
- 1/4 cup cornstarch
- 1/4 cup reduced-fat sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 sheets 9-by-14-inch phyllo dough, defrosted (follow package directions)
- Cooking spray (olive oil or canola oil)
- Preheat oven to 425°F.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring often, until it turns white, 2 to 3 minutes. Remove to a plate. Add the remaining 2 teaspoons oil and shallots, reduce heat to medium and cook, stirring, until slightly softened, 2 to 3 minutes. Stir in vegetables and thyme; cook, stirring occasionally, until hot, 2 to 4 minutes. Pour in 1 3/4 cups broth and bring to a boil. Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan. Return to a boil and cook until thickened, about 1 minute. Off the heat, stir in the chicken, sour cream, salt and pepper. Divide the mixture among four 12-ounce ovenproof baking dishes.
- Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking. Cut the stacks in half crosswise. Drape one half over each baking dish. Tuck in any overhanging edges.
- Set the potpies on a baking sheet. Bake until the tops are golden and the filling bubbly, 18 to 20 minutes.
- Make Ahead Tip: Prepare through Step 3, wrap airtight and freeze for up to 3 months. Do not thaw before baking; bake at 400°F for 50 minutes to 1 hour. Equipment: four 12-ounce ovenproof baking dishes
Per serving: 382 calories; 11 g fat ( 3 g sat , 6 g mono ); 69 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 660 mg sodium; 618 mg potassium.