Chicken Pot Pie

Most diets would put Chicken Pot Pies on the “no way” list.

Not in this case. The trick is to eliminate that heavy gravy and instead make a healthy sauce. Don’t worry, once you slice a piece and see all that crust and chicken and sauce running all over your plate, you won’t miss the Chicken “Fat” Pies of the past.

Oh. Are you worried about making the pastry? No bother. We use the ready made pastry from the dairy case.


1½ pounds bonless, skinless chicken breasts cut into ½ inch pieces
1 teaspoon salt
½ teaspoon ground pepper
2 teaspoons olive oil
2 stalkes celery chopped
2 medium sized peeled red bliss potatoes, cut into ½ inch pieces
3 large carrots, peeled and sliced
1 cup frozen peas
2 cloves garlic, minced
1½ cups nonfat milk
2 cups low sodium chicken stock or broth
1/3 cup flour
2 tablespoons chopped fresh flat leaf parsley
1 pie crust (Available ready made in the dairy case. They usually come two in a package.)

Preheat the oven to 350° F

Season the chicken with a little of the salt and pepper.  Heat the oil in a large skillet over medium-high heat. Add the chicken and brown, 2-3 minutes per side (it will finish cooking in the casserole). Transfer to a casserole dish or pie plate.

Add the milk and chicken stock to the warm skillet and reduce to medium heat. Whisk in the flour and bring slowly up to the boil. Cook for 2-3 minutes then pour sauce into the caserole dish.

Add remaining ingredients to casserole and still until everything is distributed evenly and coated with the sauce. Top the casserole with the pie crust and poke 3-4 holes in it to let out steam.

Cook in 350° F oven 30-40 minutes until bubbly and crust is browned.

Serves 4