With Josh away on his Olympic adventure (you can follow him on Twitter @olympicsquirrel) and me feeling under the weather at Mischief Central, I decided to do a little recipe redux. Yes, I am still in diet hell but I desperately needed some comfort food, so I decided to try a slim down version of one of my favorite recipes on our site – Chicken Pot Pie.
I got the recipe from Cooking Light and it looked to be very tasty. I mean remove all the butter, salt and majority of all the flaky crust and what do you get? A bowl of chicken pot pie innards and crust points. Granted it saves probably a bajillion calories but at what price? Taste. I think looking back I would not substitute the low-sodium chicken stock for regular. Take butter and salt away from this party and you get chicken glue. But take heart, it did help with my comfort food craving…I’ll just tweak it a little next time. Here’s the recipe as is:
Speedy Chicken Pot Pie
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon salt
3 cups fat-free, less-sodium chicken broth, divided
1 bay leaf
2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
2/3 cup frozen green peas and diced carrot blend
3 tablespoons all-purpose flour
1/2 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
1/4 teaspoon dried rubbed sage
1/4 (15-ounce) package refrigerated pie crust dough
Preheat oven to 425°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.
While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan.
Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken.
Combine remaining 1/2 cup broth and flour; stir into potato mixture.
Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.
While potato mixture cooks, cut pie crust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with pie crust strips.
I have to agree this recipe did the trick in supplying me with comfort food but to take fat and salt away was a little too much. Try this recipe with the regular chicken stock for a richer taste.