Best Light Chicken Pot Pie Recipes

BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)

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.

INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL)

Steps:

• Dice celery and puree onion.
• MAKE IT NOW.
• INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
• SLOWCOOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Add biscuits to the top, cover with lid and continue cooking 1 hour.
• MAKE IT A FREEZER MEAL.
• Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
• THAW AND COOK.
• Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
• INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
• SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL) water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.

CHICKEN POT PIE - COOKING LIGHT

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.

LIGHT CHICKEN POT PIE

Steps:

• Spray 4 (8-ounce) ramekins with the olive oil spray and set aside. Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.) Preheat oven to 400 degrees F. Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat. Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.