Lighter Version of A Great Recipe For the 30 Day Challenge!
I’m big on cooking and have a hard time giving up on the act of making semi-elaborate foods — cooking is often my favorite part of the day. To this end, I’ve been making a few of my favorite recipes a little lighter, and this recipe was already on the light side for what it is, so it wasn’t too hard. And I even have a picture from when I made it quite some time ago!!
Lighter Chicken Pot Pie
- 2 large chicken breasts
- 1 small can corn
- 1 small can peas
- 1 small can carrots (rounds, preferably)
- 1/2 cup dry white wine
- half yellow onion, diced
- 1 cup light chicken stock
- 3 cloves garlic
- 2 tbsp flour
- one pie crust (light if possible)
- 1 tbsp olive oil
Begin by browning the onions and garlic in the olive oil in a large skillet (the biggest you have, you’ll need it). They should ideally be nice and golden-brown, all mushy and perfect as onions tend to get. Remove the onions and garlic and set aside in a bowl of some kind. Cook your chicken in the same skillet, making it nice and golden on the outsides. Remove chicken, shred it in a plate with two forks. Put shredded chicken, onions, and garlic all back into the skillet.
Sprinkle your flower evenly over all of the onion-garlic-chicken mixture and allow it to absorb the oil, moving it around a bit to evenly coat it. Add your chicken stock slowly, allowing it to thicken. Add your wine, let everything simmer, stirring occasionally, until you have a thick, almost creamy/soupy consistency. Add your veggies and let simmer for a few minutes more.
Pour all of this into a pie dish (with no bottom crust — gotta save on those calories where you can — and then layer your top crust over it. I like to do a fancy pattern, but to each his own. Bake at 425 (or whatever your personal pie crust’s instructions are) for about 20 minutes, or until golden brown.
I guarantee that, despite being much lighter than a traditional pot pie, it will be the best one you’ve had! The white wine really makes it rich and savory, and have a depth of flavor that most pot pies don’t.
If anyone makes it, take pictures and let me know what you think. Here’s to eating better and staying the course!