Sunday, February 19, 2012

Chicken Pot Pie

This is a healthier way to make a traditionally calorie rich, comfort-food dish. It still has all of the flavor that you grew up with, but is about half of the calories.
1 cup fat free half-and-half
1 cup low-sodium chicken broth
3 tbsp wheat flour
4 chicken breasts
1 small bag frozen vegetables (I like the ones with whole baby carrots, green beans, peas, and corn)
1 tspn ground thyme
dough/ crust (I use the whole-wheat pizza dough recipe that you can find under "Lite Lunches")

1. Heat the oven to 425 degrees and brown the chicken. Cut the chicken into bite-sized pieces.
2. In a large saucepan, whisk together the half-and-half, chicken broth, and the flour. Bring to a boil and then reduce to a simmer, stirring frequently until the mixture is thick.
3. Stir in the chicken, thyme, and vegetables. Cover to keep warm.
4. Roll out the dough and cut into 3 equal pieces.
5. Pour the mixture equally into 3 baking ramekins. Cover each with a piece of the dough and cut an "X" into the top of the dough to allow the pie to vent.
6. Bake until the crust is golden brown.

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