Main Courses – Chicken Pot Pie

Chicken Pot Pie
Chicken pot pie contains lots of fat and calories, both in its crust and filling. Our hearty pie gives you the same rich tastes with no regrets.

♥ Use arrowroot to thicken rather than roux (fat and flour).
♥ Use evaporated skim milk to create a creamy taste without cream.
♥ Use low sodium, fat-free broths, preferably homemade.

Makes 10 servings

Ingredients for filling:
2 pounds chicken breasts, boneless, skinless, cut into strips
1 quart chicken stock
1-1/2 cups each, onions and Russet potatoes, cut into 1-inch cubes
1 cup each, carrots and celery, sliced 1/4-inch thick
2 tbsp. arrowroot
3/4 cup evaporated milk, nonfat
1 tbsp. fresh parsley, chopped
1/2 tsp., each, salt and freshly ground black pepper
Pastry dough (See recipe below)

Preheat oven to 375º. Simmer chicken and stock in a pot until chicken is done. Remove chicken. Add onions, carrots, celery, and potatoes. Simmer until all vegetables are tender. Dissolve arrowroot in a small amount of condensed milk. Add the mixture to the pot and boil, thickening the sauce. Remove the sauce. Put the mixture in a casserole. Roll out the dough 1/4-inch thick, letting it hang over the edge of the casserole by 1/2-inch. Make vents in the dough and brush with milk. Bake until the crust is lightly brown.

Chicken Pot Pie Pastry Dough

Makes 10 servings

Ingredients for pastry dough:
3 cups all-purpose, unbleached flour
3 tbsp. baking powder
1/4 tsp. salt
1/4 cup olive oil
3/8 cup milk, nonfat
2 cold egg whites

Place dry ingredients in a food processor and process briefly. Add remaining ingredients and pulse until all ingredients are mixed in. Form the mixture into a ball. Wrap in plastic and refrigerate for 1 hour.