Best Lighter Chicken Potpie Recipes

Lighter Chicken Potpie image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 11

2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed

Steps:

Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Nutrition Facts : Calories 507 g, Fat 17 g, Fiber 6 g, Protein 39 g

LIGHTER CHICKEN POTPIE image

Categories Chicken

Yield 4 SERVINGS

Number Of Ingredients 11

2 BONE-IN, SKIN-ON CHICKEN BREAST HALVES (12 TO 14 OUNCES EACH)
COARSE SALT AND GROUND PEPPER
3 TABLESPOONS OLIVE OIL
4 CARROTS, SLICES 1/4 INCH THICK
1 MEDIUM ONION, FINELY CHOPPED
1/4 TEASPOON DRIED THYME LEAVES
1/4 CUP ALL-PURPOSE FLOUR
2 1/2 CUPS LOW-FAT (1%) MILK
1 PACKAGE (10 OUNCES) FROZEN PEAS, THAWED
2 TABLESPOONS FRESH LEMON JUICE
6 PHYLLO SHEETS (EACH 12 BY 17 INCHES),THAWED

Steps:

PREHEAT OVEN TO 400. PLACE CHICKEN ON A RIMMED BAKING SHEET; SEASON WITH SALT AND PEPPER. ROAST UNTIL AN INSTANT-READ THERMOMETER INSERTED INTO THICKEST PART OF BREAST (AVOIDING BONE) REGISTERS 165, 25 TO 30 MINUTES. LET COOL SLIGHTLY; DISCARD SKIN AND BONES. SHRED MEAT, AND SET ASIDE. WHILE CHICKEN IS ROASTING HEAT 2 TABLESPOONS OIL IN A LARGE SAUCEPAN OVER MEDIUM . ADD CARROTS, ONION, AND THYME; SEASON WITH SALT AND PEPPER, AND COOK UNTIL CARROTS ARE CRISP-TENDER, 8 TO 10 MINUTES. ADD FLOUR, AND COOK, STIRRING, 1 MINUTE. GRADUALLY ADD MILK, STIRRING UNTIL SMOOTH. COOK, STIRRING OCCASIONALLY, UNTIL MIXTURE COMES TO A SIMMER AND THICKENS. REMOVE FROM HEAT; STIR IN PEAS, LEMON JUICE, AND CHICKEN, AND SEASON WITH SALT AND PEPPER. POUR FILLING INTO A 9-INCH DEEP-DISH PIE PLATE. STACK PHYLLO ON A WORK SURFACE. USING A PARING KNIFE, CUT OUT AN 11-INCH CIRCLE FROM THE STACK; DISCARD TRIMMINGS. STACK 2 CIRCLES ON WORK SURFACE, AND BRUSH GENTLY WITH 1 TEASPOON OIL; REPEAT WITH REMAINING CIRCLES AND OIL. PLACE PHYLLO STACK OVER FILLING, AND PRESS DOWN ABOUT 1/2 INCH FROM THE EDGE SO PHYLLO FITS INSIDE RIM OF PIE PLATE. BAKE UNTIL GOLDEN AND BUBBLING, 20TO 25 MINUTES. LET POTPIE COOL 15 MINUTES BEFORE SERVING