Lighter Chicken Potpie

by Bob Sassone, Posted Oct 10th 2007 @ 5:51PM

Hours before I even heard about the recall of Banquet Frozen Pot Pies, I had decided to post this recipe from Martha Stewart's web site for Lighter Chicken Potpie (I've seen it spelled both ways - "potpie" and "pot pie" - and I'll use Martha's spelling for her recipe and two words for Banquet, because I don't want Martha mad at me). It's a healthier version of the classic chicken potpie recipe, using more veggies, low fat milk, and oil instead of butter. Full recipe after the jump.

Lighter Chicken Potpie

2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed

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.

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.

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.

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.

Filed Under: Ingredients
Tags: chicken pot pie, ChickenPotPie, comfort food, everyday food, lighter pot pie, martha stewart, phyllo sheets, PhylloSheets, poultry

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Reader comments (Page 1 of 1)

10-10-2007 @6:19PM Grebby said... Your link to marthastewart.com is bad and leads to a popup/spyware site.
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10-10-2007 @7:53PM Bob Sassone said... There was a typo in the URL, I fixed it, thanks.
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10-11-2007 @10:53AM jsmylie said... Great, now I'm drooling at my desk...at least I have a healthier chicken pot pie recipe to blame, though!
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10-11-2007 @11:02AM shelterpaw said... Thanks for the recipe, I love potpie. I wonder if soy milk can be used instead of milk?
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10-11-2007 @2:02PM MJ said... Using puff pastry for the top crust is heavenly. And for the comment#4 yes,you could use soy milk for this recipe.
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10-11-2007 @2:09PM shelterpaw said... Thanks MJ -

I love milk and would love to be able to drink it by the gallon, but no one around me loves me when I drink it. mew ha ha ha ha ha
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