Lighter Chicken Pot Pie Recipe

Step 1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read …

Ratings: 592
Calories: 507 per serving
Category: Pie & Tarts Recipes
1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

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Preheat the oven to 400°F. Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of …

Servings: 4
Total Time: 1 hr 40 mins
Category: Savory Pies
Calories: 557 per serving
1. Preheat the oven to 400°F.
2. Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F.
3. When the chicken is done, pull it out and set aside.
4. Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.

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Preheat oven to 425° F. Put the chicken stock in a medium saucepan on medium heat. Allow to come to a simmer. Add the carrots, onion and celery. Cook slowly, until tender. When vegetables are tender, remove them to a medium mixing …

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Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray. In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms …

Rating: 5/5(1)
Estimated Reading Time: 1 min
Category: Chicken
1. Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
2. In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.
3. In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.
4. Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.

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Making homemade chicken potpie doesn’t have to be an all-day event. If you hustle, you can have this comfort food on the table in 20 minutes. Start browning the chicken and bringing the broth to a boil right away, and get the pie dough in …

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Heat olive oil in a large saucepan over medium heat. Add carrots, onion, and thyme, salt, and pepper. Cook until carrots are tender, but still crisp, 8-10 minutes. Add garlic and cook for one more minute. Add flour, and cook while …

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The Ingredients. Shredded Chicken.Hi, healthy protein! You can speed the recipe up by using shredded store-bought rotisserie chicken, or check out my quick and easy methods for How to Cook Shredded Chicken on the stovetop, Baked Chicken Breast, Instant Pot Chicken, and Crock Pot Shredded Chicken.For a pot pie without chicken, try my Vegetarian Pot Pie instead.

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Big blizzard tonight so it's a perfect night for this recipe. The very first time I've ever made one, especially made from scratch. Didn't buy the crusts, also made them from scratch. It was delicious and didn't need the heavy cream or potatoes in …

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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

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Combine the chicken, mixed vegetables and potato in a large bowl. Stir in the soup and milk until well blended. Ladle about 1 1/4 cups chicken mixture into each of 4 ovenproof bowls. Place bowls on a jelly-roll pan. Stack the phyllo sheets. Roll up, starting at a long side, then cut into 1/2-inch strips. Place the strips in a large bowl tossing

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Add the salt, pepper, garlic powder, onion powder, and poultry seasoning. Stir to combine. Add olive oil spray to the pan with the vegetables and sprinkle the flour on top. Stir the flour to combine with the vegetables. Cook for 1 minute. Add the chicken broth, stir to combine, and allow the mixture to come to a boil.

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Lighter Chicken Pot Pie. Say hello to an updated culinary classic! A buttermilk biscuit crust, shredded rotisserie chicken and a savory vegetable filling make for a heart-warming supper. Recipe Ingredients: Filling: 4 medium carrots, peeled and sliced 1/4-inch thick 3 celery ribs, sliced 1/4-inch thick 1 medium onion, chopped

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Remove from water and set aside. Heat olive oil in a large saucepot, over medium low heat. Add garlic, peas, onion, carrots, corn, and celery. Cook, stirring frequently, for 5 minutes. Add chicken broth and herbs and continue cooking …

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Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving. Serving Size: 1/4th of the pot pie Number of Servings: 4 Recipe submitted by SparkPeople user YA_YAYA.

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2. Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened. 3. Stir in soup and sour cream. Add chicken and cooked vegetables; mix well.

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1. Preheat oven to 375 degrees F. Have ready a 9- or 10-inch deep-dish pie pan. In a large nonstick skillet, heat 1 tsp. of the vegetable oil over medium-high heat. Add chicken and garlic and sautee until chicken is lightly browned, about 10 minutes. Transfer to a plate and set aside.

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Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish.

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Frequently Asked Questions

How do you make the perfect chicken pot pie?

Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside. Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough.

Does chicken pot pie have cream in it?

Unlike other chicken pot pie recipes, which range from over-the-top decadent (think chicken pot pie à la Pioneer Woman) to those that use “cream of” soups (like the original Campbell’s chicken pot pie), this recipe uses no butter or heavy cream but still achieves that delightfully creamy and decadent flavor.

Do you need a crust for a betty crocker chicken pot pie?

Using Betty Crocker's "Impossibly Easy Pie" formulation, which has been making life easier in the kitchen since the 1970s, you don't need to make a crust or biscuits for this chicken pot pie. Just stir together your bisquick, egg, and milk and pour it over your chicken and vegetable mixture in a pie plate (affiliate link). Easy peasy.

Can you use bisquick to make a chicken pot pie?

Using Bisquick from the pantry, frozen vegetables and a leftover cooked chicken this couldn't have been easier. Using Betty Crocker's "Impossibly Easy Pie" formulation, which has been making life easier in the kitchen since the 1970s, you don't need to make a crust or biscuits for this chicken pot pie.

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