This recipe for chicken pot pie is packed with lean chicken and veggies in a creamy lightened up sauce make with chicken broth and coconut milk.
We are full swing into comfort food season around here. The cooler weather just makes you want to wrap yourself in a blanket and snuggle into the couch with a plate of some warm hearty dish like this recipe for chicken pot pie. Or that’s what it does to me anyways.
However, even though we are in comfort food mode, Debbie and I are (almost) always conscious of eating healthy and that old saying, “A moment on the lips, a lifetime on the hips”. I don’t know about you, but I can gain 5 lbs just by looking at a donut even though I work out nearly every day! So when we make comfort food, we always try to make dishes a little lighter but still with all the flavor. That’s what we have done with this Chicken Pot Pie.
First of all, this dish only has a crust over the top. Its not a double crust and since the crust is the worst (meaning best) part of this dish, that alone puts a good dent in the number of calories and fat.
I used my go-to pastry crust recipe for this. I almost always use some variation of this recipe for pastry. Its basic, easy and always turns out. Its also easy to add flavor to it like herbs or cheese or sugar to it depending on what you are making. I just make a plain old regular pastry crust for this dish. I love the buttery flakiness of it.
I realize I said that this recipe for chicken pot pie is dairy free, however, I usually use butter in my pastry crust. If you do not want to use butter, you can just as easily use vegetable shortening.
The rest of this dish is super good for you. Packed with lean chicken and veggies in a creamy but healthy sauce.
Here’s a tip for making this recipe for chicken pot pie:
I always make a bunch of my perfect baked chicken at once and keep it in the fridge for the week. Then when I make salads for my lunch or dinner for my family I just have to chop it up and throw it in. Its very handy and allows you to make dishes like this (and many others) much quicker as one step is already done for you.
Traditionally, the sauce is creamy and its made with full fat cream. However, you can lighten it by getting rid of the dairy altogether and using coconut milk like I did. Or you can use low fat milk if you like. Or cream if you don’t care about the calories and fat. This recipe for chicken pot pie works with whatever form of milk you choose to use.
It has been about 6 years since I stopped drinking milk. I found out I have an intolerance to it. Not to lactose, but intolerant just the same.
I will tell you though, that I struggled with breakouts on my skin for at least 15 years and it didn’t take more than 6 months of not drinking milk for me to notice that my skin was getting much better. And now, I never even think about it anymore. I still get a stray pimple here and there, but nothing like I used to! I love that and I know its from greatly limiting my intake of dairy.
I may have given up milk and yogurt and other milk products for the most part, but I can NOT give up cheese. I wont. Ever. I love it too much.
So anyways, back to this recipe for chicken pot pie… Coconut milk instead of cream or milk. Its still creamy, low in calories and fat, and the fat that it does have is good for you. It doesn’t make this dish taste coconuty at all! Neither Kevin or Jessica ever says a word about it when I use coconut milk instead of dairy milk. If you have never tried cooking with coconut milk, I encourage/challenge you to give it a try. You could start with this recipe for chicken pot pie!
My cat, Ace, thought that this dish smelled delicious and would be pretty tasty. I think he figured if he hung around and stared me down, I might let him have a taste.
Chicken Pot Pie - Lightened up and Dairy Free
- 2 tbsp olive oil or coconut oil
- 1 onion , chopped
- 3 carrots , peeled and chopped
- 3 or 4 stalks of celery , diced
- 3 - 4 cloves garlic , minced
- 2 cups of chopped cooked chicken (I prefer breast)
- 2 tbsp cornstarch or arrowroot powder or 1/4 cup flour (maybe a little more of each of you like your filling thicker)
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1/2 tsp turmeric
- 1 tbsp fresh thyme , chopped
- 1 cup coconut milk
- salt and pepper to tasteFOR THE PASTRY
- 1.5 cups flour
- 1/2 tsp salt
- 1/8 baking powder
- 1/2 cup butter , cold and diced (or vegetable shortening)
- 1 egg , beaten
- 2 tsp white wine vinegar
- 1/4 cup cold water plus a tablespoon or two more if needed
- 1 egg (reserved for the egg wash)
Make the pastry first.
In a small bowl, add the egg and break it up with a fork. Add the vinegar and the cold water. Set it in the fridge or freezer for a moment.
In a bowl or your mixer, add the dry ingredients.
Then add the butter. Pulse in your mixer till it resembles small peas, or break up with a pastry cutter by hand.
Next add the liquid slowly and mix till just combined.
Pour out on to a surface and mould into a ball. Wrap it in plastic wrap and place in the fridge for at least 1/2 an hour. 1 hour is better.
FOR THE POT PIE
In a large skillet, add the oil and heat to med-high.
Add the onions, carrots, celery and stir for a few mins till the onions get translucent.
Add the garlic and stir again.
Add the chicken and the broth. Stir to combine.
Next add the peas, turmeric, and thyme.
Take 1/2 of the coconut milk and add the cornstarch or arrowroot and make a slurry. (Mix till there are no lumps) and then add the slurry and the rest of the coconut milk to the mixture.
Add salt and pepper to taste.
Let the mixture come to a boil and thicken.
Pour into an large oven proof dish and turn on your oven to 400 degrees.
Remove the pastry dough from the fridge and roll it out into the shape of your dish.
Cover the chicken and veggie mixture with the pastry dough and let the pastry cover the whole dish and come over the sides of the dish. Cut a few vents in the crust.
Beat the reserved egg in a small bowl and brush the top of the pastry with the egg. This will give you a beautiful crust.
Place on a baking try to catch drips and put it in the oven for 25 to 30 mins or till the crust is golden brown.