Light Chicken Pot Pie

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 482, total fat 19 G., saturated fats 8 G., proteins 31 G., carbohydrates 47 G., fiber 5 G., cholesterol 137 mg, sodium 0 mg, sugar 0 G.

This pot pie is baked in a large baking dish. Separately prepared chicken and vegetable filling in a thick, creamy gravy is covered with a layer of pastry, like a lid, and baked in the oven until golden brown. The filling includes baked potatoes, carrots, celery, green peas, onions, herbs, and shredded grilled chicken. The vegetables are simmered in a gravy made from skim milk and natural yogurt instead of traditional cream, resulting in a less greasy dish. Serve the pot pie so that each serving has both the juicy filling and a bit of the crumbly crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 cup of premium flour + extra for work
1/4 tsp baking powder
1/4 teaspoon fine salt
4 tablespoons chilled unsalted butter, cut into small pieces
1 large egg
2 tbsp. l. milk 2% fat

Filling

2 small russet potatoes
4.5 cups lightly salted chicken broth
5 medium carrots, cut into large pieces
1 - 2 tsp chopped fresh thyme
2 tbsp. l. olive oil
1 large onion, finely diced
3 tbsp. premium flour
1/3 cup milk with 2% fat content
3 stalks celery, thinly sliced
3 tbsp. chopped grilled chicken, without skin
0.5 cups low-fat Greek yogurt
1 cup frozen green peas
0.5 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, carrot, celery, grilled chicken, peas, eggs, milk, thyme, yogurt

Cooking the dish according to the recipe:

Dough:

Combine the flour, baking powder, and salt in a food processor. Add the butter, one piece at a time, beating until the mixture resembles coarse meal. Separate the egg white and yolk; refrigerate the white. Whisk the egg yolk and milk in a bowl, then add to the food processor, beating until the dough comes together. Turn it out onto a lightly floured surface and form into a ball. Flatten it, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 220°C (425°F). Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.

Meanwhile, prepare the filling.:

In a small saucepan, combine the chicken broth, carrots, and thyme. Bring to a boil over medium heat and simmer for 2 minutes; cover and keep warm. Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle with flour and stir for about 3 minutes. Add the milk, celery, potato pieces, and hot broth mixture and simmer until thickened, about 15 minutes. Remove from heat and stir in the chicken, yogurt, peas, and parsley. Season with salt and pepper to taste.
Transfer the filling to a 2-quart (2-liter) baking dish. Roll the dough out on a lightly floured surface to a thickness of about 1 cm (0.4 in) and a diameter slightly larger than the dish. Whisk the remaining egg white in a bowl, brush the dough over the filling, and sprinkle with salt and black pepper. Press the dough into the sides of the dish. Place the dish on a baking sheet and bake until the crust is golden brown, 20-25 minutes.

Categories:

recipe / Healthy eating / Low-calorie dishes / Calorie content of prepared meals / Comfort food / Main courses / Casseroles / Bird / Eggs and dairy products / / Food Network - recipes

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