Light Chicken Pot Pie

This lighter version features Greek yogurt and one crispy crust on top that is incredible!

Surprise, surprise - as a child, I hated pot pie. I'm honestly still not the biggest fan of it now as an adult. However, Nick and the big kids love pot pie and I try to compromise and find ways to stomach pot pie and still make it for them. The reason why I don't like pot pie is because of the crust. I've never been big on eating pie crusts. I wanted to try this particular recipe because there is half the amount of crust and I thought that I could deal with that.

I went in with very low expectations and was very shocked when I ended up loving this recipe. The crust is crispy and thin and it just tastes different than normal pie crust. The filling was wonderful and I think the combination really just solidified that I can eat pot pie if it's made like this! Nick and the big kids also really loved the recipe, so I think we have found that compromise that makes everyone happy.

(Print)
What you need:
For the crust:

• 1 cup all-purpose flour, plus some
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 4 Tbsp. unsalted butter, cold and cut into small pieces
• 1 large egg
• 2 Tbsp. milk

For the filling:

• 2 small russet potatoes
• 4 1/2 cups chicken broth
• 5 medium carrots, cut into large chunks
• 2 tsp. fresh thyme, chopped
• 2 Tbsp. EVOO
• 1 large onion, finely diced
• 3 Tbsp. all-purpose flour
• 1/3 cup milk
• 3 stalks celery, sliced
• 3 cups shredded rotisserie chicken
• 1/2 cup plain Greek yogurt
• 1 cup frozen peas
• 1/2 cup minced fresh parsley
• Salt and pepper, to taste

Directions:

1. For the crust: pulse flour, baking powder, and salt in a food processor.
2. Add the butter, one piece at a time. Pulse until it looks like coarse meal.
3. Separate the egg and place the white in one bowl and the yolk in another. Refrigerate the egg white.
4. Beat the egg yolk with the milk and then add to the food processor. Pulse until dough comes together.
5. Turn out onto a lightly floured surface. Form into a ball and then flatten slightly. 
6. Wrap in plastic cling wrap and chill in refrigerator for at least 1 hour.
7. While the crust dough chills, preheat oven to 425 degrees and prick potatoes with a fork. 
8. Bake for 45 minutes and then let cool slightly. Peel and break apart into small chunks.
9. In a small saucepan, add chicken broth, carrots, and thyme. 
10. Bring to a simmer over medium heat and cook for 2 minutes. Cover and keep warm.
11. In a large pot over medium heat, heat olive oil. Then add onion and cook for about 8 minutes or unil soft.
12. Sprinkle with flour and cook, stirring constantly, for about 3 minutes or until lightly toasted.
13. Add milk, celery, potatoes, and broth mixture. Simmer for about 15 minutes or until thickened.
14. Remove from heat and add chicken, yogurt, peas, and parsley. Season with salt and pepper to taste.
15. Pour filling to a 2 quart casserole dish. 
16. Roll chilled crust dough on a lightly floured surface until 1/2-inch thick and slightly larger than casserole dish,
17. Gently transfer crust onto top of casserole dish.
18. Beat reserved egg white and brush over the top of the dough. Season with salt and pepper and press into sides of dish.
19. Place casserole dish on a large baking sheet and bake in a preheated 425 degree oven for 20 to 25 minutes or until crust is golden brown.

Recipe from Food Network Magazine

I love comfort food and this Chicken Tetrazzini is total comfort. Sometimes you just need a little baked pasta! How cute are these Cheesy Chicken Pot Pie Puffs from Julie's Eats and Treats? They are perfect to get that pot pie flavor on a busy night.

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