A Family That Eats Together: Healthy Chicken Pot Pies with a Light Crust

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear. Here's Nicole's meal plan for this week.

One of our favorite comfort foods is chicken pot pie. I have fond memories of my mom making them when I was a child. Back then, there was just chicken in the pot pie but now I think they have come a long way with the food revolution. It is possible to make a healthy pot pie without all the calories. With a few tricks such as a light crust and healthy vegetables, old versions of chicken pot pie get turned on their heads and become something everyone will enjoy.

Servings: 4 mini 4-inch diameter pot pies
Prep Time: 10 minutes
Inactive Time: 1+ hours
Cook Time: 40 minutes

Ingredients

For the crust:

• 1 cup all-purpose flour, plus more for dusting
• ¼ teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 tablespoons unsalted butter, cubed
• 2 large eggs, yolk separated from the white
• 2 tablespoons of 1% milk

For the filling:

• 1 carrot, peeled and chopped finely
• 1 cup frozen corn
• 1 cup frozen peas
• 1 tablespoon unsalted butter
• 2 boneless skinless chicken breasts, cubed
• 1 large shallot, chopped finely
• ¾ cup dry white wine or dry vermouth
• 1 cup chicken broth
• 1 ½ tablespoons fresh thyme, leaves only, chopped finely
• Kosher Salt and freshly ground pepper

Directions

1. To prepare the crust, pulse the flour, baking powder, and salt in a food processor. Add the butter slowing, one piece at a time until the mixture looks like coarse meal. Beat one egg yolk and the milk in a small bowl. Slowing pour it into the food processor, pulsing the mixture until it forms into a ball. Remove the dough and place on a lightly floured surface. Cover with plastic wrap and flatten into a disk. Place it in the refrigerator for 1 hour or over night.
2. When you are read to make the pies, preheat the oven to 400ºF.
3. In a large skillet, add carrots, peas, corn and 1 teaspoon of salt. Pour enough cold water over the top until it just covers the vegetables. Place on the stove over high heat bringing it to a simmer. Cook for 5 minutes. Drain and set aside.
4. Add the pan back to the stove on high and add butter until it melted. Add the chicken and cook until it browns about 5–6 minutes. Add the shallot and cook until softened. Add the flour and mix it over the chicken and shallots until well incorporated, approximately 30 seconds. Add the vermouth or wine and chicken broth to the pan and scrape the brown bits on the bottom of the pan. Add back the vegetables and simmer for 4–5 minutes or until sauce thickens.
5. Roll out the pastry until it is ¼-inch thick. Cut it into 4 pieces for each pot pie.
6. Place ovenproof ramekins or bowls on a lined baking sheet. Add the chicken mixture to fill each bowl with no left-overs. Place the pastry on top of the filling, pressing it to the rim of the each bowl. Make a slit in the top so that air can escape. Whisk the remaining egg yolk and brush it on top of the pastry.
7. Place the pies in the oven for 20 minutes or until the crust is golden brown.