Slimmed down Chicken Pot Pie

A week or so ago we had a bit of a cold snap here, thankfully we have enjoyed a few days of really nice weather. But this week we are forecasted to only have day time highs in the low 60’s. This meal is great for those types of days. Not super heavy but warm and comforting all at the same time.

This bad boy also is perfect because it makes two pies at once, so you have one to share or freeze. We shared our extra one. Charlot and I delivered it to a family in town that momma is on bed rest trying to keep her baby girl in just a bit longer. As I was making the meal I kept thinking how hard it would be to be on bed rest have a little one and try to get supper on the table. Light bulb! Deliver them the extra pie!

On my mission to lead a healthier lifestyle I refuse to give up some of my favorite dishes. Chicken Pot Pie happens to be one of them! So to make this a bit more figure friendly I have first and foremost gotten rid of the bottom crust, it really isn’t that necessary. I also replaced most of the cream that you would use in a normal preparation with veggie stock and just did a splash of cream at the end. Lastly I made four chicken breast stretch between two pies and bumped up the veggies!

If you are looking for a warm comforting meal that will satisfy your need for rich hearty food without all the guilt check this puppy out!

Slimmed Down Chicken Pot Pie

1 basic pie crust recipe link Here (or you can use the store bought kind in the refrigerator section)

1 large onion (diced)

5 stalks of celery (diced)

5 Carrots (diced)

2 cups frozen corn

1 cup frozen peas

1 ½ tbsp. flour

2-2 ½ cups of vegetable stock

4 boneless skinless chicken breasts (poached and diced)

Salt and pepper to taste

Splash of Cream

Pre heat oven to 350. In a large skillet heat some evoo add in the onion, celery, carrots cook until softened usually takes about 15 minutes. Season with salt and pepper. Sprinkle the flour over the veggies, continue stirring to cook out the raw flour taste. Gradually add the stock, stirring and adding until you have reached your desired consistency. Add in your chicken, corn, and peas. Stir to coat. You may need to add more broth at this point. Finish with just a splash of heavy cream. Split the mixture evenly between two pie pans. Top each pan with one crust. Cut a slit in the curst, and brush some extra cream on the top and sprinkle with kosher salt. Bake for 20-25 minutes or until golden brown!