Healthy Chicken Pot Pie Recipe
This recipe is designed to make four individual chicken pot pies. If you'd prefer to make one large pie, simply pour the filling into a 9-inch pie pan and cover with the entire crust recipe above.
Ingredients
1 butter-free pie crust, cut to fit your ovenproof bowls plus 1/2-inch
3 bone-on, skin-on chicken breasts
1 bay leaf
6 black peppercorns
6 sprigs fresh thyme
3 sprigs fresh sage
4 large carrots
4 stalks celery
2 large onions
2 teaspoons olive oil
1/4 cup all-purpose flour
1 10-ounce package frozen peas
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup fat-free half and half
1 egg white
Preheat oven to 375 degrees F. Spray four ovenproof bowls with nonstick cooking spray and set aside.
More: Skinny Shepard's Pie Recipe
In a stock pot over medium-high heat, place chicken breasts, bay leaf, peppercorns, 3 sprigs thyme, 2 sprigs sage, 2 carrots (quartered), 2 stalks celery (cut into large chunks), 1 onion (quartered) and 8 cups of water. Bring to a boil then reduce heat to low and simmer for 50 to 55 minutes, or until liquid has reduced by half and chicken breasts are cooked through. Remove from heat, place chicken breasts on a plastic cutting board, and strain broth with a mesh sieve back into stock pot. Place pot with broth back on stove and simmer on medium-low until liquid has reduced to about 4 cups of broth.
