Updated Chicken Pot PieAll the taste and much less guilt! You’ll all love this healthier version of a classic American recipe that is as easy as pie to make.
Total fat: 11.9g
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1 slice smoked bacon, chopped
1½ cups cubed red potato (about 8 ounces)
1 cup chopped carrots
6 skinless, boneless chicken thighs, cut into bite-sized pieces
3½ tablespoons all-purpose flour
3 cups sliced leeks (about 2)
½ teaspoon kosher salt
¼ teaspoon pepper
2 cups fat-free, lower-sodium chicken broth
½ (14.1-ounce) package refrigerated pie dough
1 tablespoon fat-free milk
1 large egg white
1. Preheat oven to 450°.
2. Cook bacon in a large Dutch oven over medium heat until it is almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot to pan and sauté for 3 minutes, stirring occasionally. Add chicken and sauté 3 minutes or until lightly browned, stirring occasionally. Stir in flour, leeks, salt and pepper; sauté 1 minute, stirring frequently.
3. Slowly add broth to pan, stirring constantly. Bring the mixture to a boil and cook for 2 minutes or until the liquid is slightly thick, stirring occasionally. Spoon mixture into a 1.5-quart glass or ceramic baking dish. Top mixture with dough, folding it under the edges of the dish and pressing down on all the edges to seal.
4. Combine milk and egg white in a small bowl. Brush egg wash over top of dough (this gives it a nice shiny finish). Cut small slits in the center of the dough to vent.
5. Bake at 450° for 30 minutes or until crust is golden. Let stand 10 minutes or more before serving.
Serves 6, about 1¼ cups each
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