Best Chicken Pot Pie Cooking Light Recipes

Barbecued Chicken Pot Pie (From Cooking Light) image

Provided by LonghornMama

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 teaspoon butter
2 cups chopped onions
1/2 cup chopped green bell pepper
1/3 cup diced seeded poblano chiles or 1 (4 1/2 ounce) can chopped green chilies, drained
1 small garlic clove, minced
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breasts (about 1 1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12 ounce) bottle chili sauce
1 (10 1/2 ounce) can low sodium chicken broth
1 (11 1/2 ounce) can refrigerated cornbread twists dough

Steps:

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion, peppers and garlic and saute 5 minutes. Stir in cumin and coriander and cook 2 minutes.
Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients and cook 15 minutes or until thick, stirring occasionally.
Spoon chicken mixture into 11x7 inch baking dish coated with cooking spray.
Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture.
Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.

CHICKEN POT PIE - COOKING LIGHT image

Yield 4

Number Of Ingredients 16

3 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen green peas, thawed
1 cup (1/2-inch) cubed peeled baking potato $
1 cup (1/2-inch) cubed peeled sweet potato $
1 cup (1/2-inch) cubed peeled celeriac (celery root)
1 cup (1/2-inch-thick) slices parsnip
1 (10-ounce) package frozen pearl onions
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces $
2/3 cup all-purpose flour (about 3 ounces), divided $
1 1/2 cups fat-free milk $
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Cooking spray
1 sheet frozen puff pastry dough, thawed

Steps:

Preheat oven to 400°. Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl. Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 13 x 9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.