This is not your mama’s chicken pot pie — nary a carrot, celery stalk, mushroom, or green pea in sight! Personally, I love chicken pot pie, but have allergies that often prevent me from being able to eat a store bought one. Plus, chicken pot pie isn’t exactly a calorie friendly meal.
In this recipe, the crust is made with classic two ingredient dough and the filling, although lighter in calories, is still packed with all your favorite flavors. A perfect meal for a cozy winter’s night! Serve with a side salad for some greens!
To make this recipe as simple as possible and cut down on prep-time, follow these pro tips:
- Use rotisserie chicken for the chicken breasts
- Buy pre-diced, pre-prepped ingredients
- If you’ve never diced leeks before, this is a super helpful guide
- I use a 10 inch cast iron skillet for this recipe. You’ll also need a basting brush and parchment paper.
- If you don’t have a rolling pin, a sturdy beer glass works well.
Chicken Pot Pie
- February 2, 2021
- 8
- Print this
Ingredients
- 1 tbsp olive oil
- 1 cup diced white onion (I use frozen, pre-diced)
- 3 leeks
- 1 tbsp minced garlic
- 8 oz broccoli florets, roughly chopped
- 2 cups Simply Potatoes, diced
- 1 can Cream of Chicken, fat free
- 1 cup reduced fat buttermilk (I use Kate's Real Buttermilk)
- 1 cup chicken broth, divided
- 1/2 tsp Worcestershire sauce
- 3 rotisserie chicken breasts, shredded
- 1 cup reduced fat shredded white cheddar cheese (I use Cabot Lite 50)
- 2 tbsp shredded parmesan cheese
- 1 cup self-rising flour
- 1 cup 0% fat greek yogurt (I use Fage)
- 1 tsp garlic powder
- 1 egg white
- salt & pepper
Directions
- Step 1
- Preheat oven to 375°F. Heat a 10 inch cast-iron skillet on the stove order medium heat with olive oil.
- Step 2
- Prep your leeks by trimming off the dark green tops and discarding. Wash the bottoms of the stalks thoroughly, peeling back the layers to clean out any dirt. Thinly slice the leeks into circles, and then dice in half.
- Step 3
- Add diced onion and leeks to shimmering oil. Sauté with garlic until soft and fragrant.
- Step 4
- Add diced potatoes, mashing slightly. Add 1-2 tsp of salt and pepper, each and sauté for approximately 5 minutes until softened. Add roughly chopped broccoli florets and mix well. Remove pan from the heat.
- Step 5
- In a mixing bowl, combine the cream of chicken, buttermilk, 1/2 cup of the chicken broth, Worcestershire sauce, 1/2 tsp salt, and 1 tsp pepper. Add the shredded chicken, shredded cheddar and parmesan to the sauce and mix well.
- Step 6
- Pour remaining 1/2 cup of chicken broth directly over the vegetables in the cast iron. Pour the chicken mixture over the top of the vegtables and smooth over so the top is flat. Set aside for now.
- Step 7
- In a mixing bowl, combine the self-rising flour, greek yogurt, garlic powder, and 1/2 tsp of salt. As the dough begins to form, it will be crumbly. Use your hands to finish kneeding the dough. It should become less sticky after 5-10 turns. Prepare a piece of parchment paper as large as the top of your cast iron. Use a rolling pin to roll the dough out on the parchment paper in a circle about as large as the top of you cast iron skillet.
- Step 8
- Once the dough is rolled out, flip the dough over the skillet and peel back the parchment paper to form the crust on top. Slice 3-5 vents in the center of the dough. Don’t worry if it doesn’t look perfect or cover every nook and cranny, it will be fine!
- Step 9
- Beat in egg white in a small bowl. It’s important to beat the egg white so it goes on evenly. Brush the egg white over the top of the dough.
- Step 10
- Put the cast iron in the oven on 375°F for 50-55 minutes, until the mixture is bubbly and the crust is golden brown. Enjoy!
