The weather in Toronto has officially hit the negatives, and it is pitch black outside at 5pm(!!), so comfort food is in good order. I love a good chicken pot pie, but I am starting to see the impact of my quarantine indulgences on my body. With a few small changes, I came up with this lightened-up chicken pot pie that packs all the comfort with a liiiittle less guilt!
Chicken pot pie tends to be a little heavy with the flakey, buttery pastry, and thick sauce made with again, lots of butter. While I will never object to buttery anything, I skipped the buttery roux and opted for some simple corn starch to thicken the sauce.
THE PASTRY TOPPING
Now, I need to be real with you for a second. I love to cook, but I am all for helpful shortcuts in the kitchen, especially on busy weeknights. That often means going the store-bought route when it comes to that delicious pastry topping. I usually opt for frozen puff pastry, but to lighten this up a little bit, my secret for this pot pie is ……drum roll please…… reduced fat crescent roll dough!
Yes, I am talking those nostalgic crescent rolls that come in a can. This is a HUGE time saver, and the best part is that the reduced fat variety is definitely lighter than our beloved puff pastry.
ROUX vs. CORN STARCH SLURRY
There are a few different methods that can be used to thicken up sauces. The most common method is a roux – which just a fancy way of describing equal parts fat (usually butter), and flour.
An alternative method to thickening the filling is a corn starch slurry, which is made with equal parts corn starch whisked with water. I like this method when I am trying to use less fat in a dish, so this was my method of thickening up the filling in this lightened-up chicken pot pie.
Lightened-Up Chicken Pot PieCourse: MainCuisine: AmericanDifficulty: Easy
Chicken pot pie is an ultimate comfort food, but just a little heavy. With a few small changes, I came up with this lightened-chicken pot pie that packs all the comfort with a liiiitle less guilt!
2 cooked chicken breasts (rotisserie chicken), cubed
1 small carrot, diced
1 shallot, diced
3 cloves garlic, minced
1 zucchini, diced
2 cups cremini mushrooms, roughly chopped
1 cup green peas, frozen or fresh
1/2 carton no salt added chicken broth
1/4 cup half and half cream
1 1/2 tsp dried thyme
1 tsp nutmeg
Salt and pepper to taste
2 tbsp corn starch, mixed with 2 tbsp water
1 can reduced-fat crescent rolls
- Preheat oven to 375 degrees.
- In a large pot over medium heat, with non-stick cooking spray, saute shallots and garlic until translucent.
- Add the carrots and zucchini, and cook for 5 minutes until brown.
- Add the mushrooms and let them brown. Add the chicken to the pot, and heat through. Sprinkle the thyme and nutmeg, and combine.
- Add the chicken broth, and let the mixture come to a slow simmer for 15 minutes. Add the corn starch slurry, and mix well.
- Add the half and half cream, and salt and pepper. Simmer for 10 minutes.
- Transfer the filling to a baking dish. Top with the crescent roll dough (keep it as a whole sheet), and brush with some milk.
- Bake the pot pie for 20-25 minutes, uncovered, until golden brown.