Chicken Pot Pie is my husbands favorite. He usually likes the frozen kind though. One of my “let’s trade recipe” friends made a chicken stew that you place into a crockpot. She brought me a sample and it was pretty good, just needed a little more chicken flavor.
I followed her recipe thinking I could use it to make Chicken Pot Pie. Alas, not to be. Crockpots and I just do not work well. There were WAY too many powerful herbs, and I should know better, because the herbs overpowered the dish. I tried to create a roux for it like my new “Fix It or Forget It”, (oops, that’s not the name) said I should and it still didn’t work. Unfortunately, I failed badly on this one. From experience, every chicken I have ever put into the crock has come out dry.
BUT, I was still determined to make Chicken Pot Pie. The elements were there but the process needed a hands on approach.
I had a roasted chicken from Costco – that’s really the way to make this. Those chickens are always juicy and lower in sodium than ANY OTHER ROASTED CHICKEN ANYWHERE. So I set about to start from scratch.
Saute the following in a Dutch oven in 2 Tablespoons of EXTRA LIGHT Virgin Olive Oil or 2 Tablespoons of butter.
1 cup of the small carrots, sliced thinly
3/4 of a large Spanish onion, chopped
1 shallot, chopped
1 long rib of celery, diced
1 large clove of garlic, diced.
Sprinkle a little bit of kosher salt, if you’re measuring, 1/8th teaspoon, and a few shakes of pepper to lightly cover the top of the veggies.
Saute this till the veggies are soft.
Add crimini mushrooms washed and sliced with stems removed. Saute for about 3 minutes.
Add 3/4s of a 14/15 oz can of Swanson’s 99% fat free chicken broth. Let this simmer for about 5 minutes.
Add 2 cups of cut up chicken meat (or more if you like) from your roasted chicken. Stir and and simmer 5 more minutes.
In a glass measuring cup pour the remaining broth, which will be about half a cup, into the measure and add 2 Tablespoons of corn starch. Whisk till incorporated. Add that to the pot, and stir. This will become thick. If there’s any remaining broth just add that too.
Add 1 cup of defrosted frozen peas. Blend it all. It’s cooked and ready to become pot pies.
Preheat your oven to 350.
Use what ever bakeware crocks you have on hand. Fill the crock 2/3rds full. Using Pam or butter, coat the ring around the crock.
Using Pillsbury’s low fat Crescent rolls, roll out what you need to cover your crock and cut the sides so it’s just a little over. Spray the top of the crescent with Pam and use just a sprinkle of salt and pepper on top. Bake for 12 minutes till it comes out golden brown.
Not kidding, this is delicious. The link for the crescent roll gives you all the nutrition if you’re curious.
I was thrilled with the results. My recipe friends thought of corn to add to the mix. Yep even lima beans if that’s what you like. Seriously, you could use a frozen veggie grouping too. Remember the word succotash?
I try not to use flour when making roux. I can taste it immediately. And honestly, who needs that. I suggest you read the side of your corn starch box for any additional info you might need.
Now, I know I come in way under the Banquet frozen chicken pot pie in nutrition. Just check out the nutrition for the crescent roll – 26 carbohydrates if you use two to cover your crock and that’s a pretty large crock.
If you’re interested, here’s the nutrition for the pre-made frozen brand one:
Calories from Fat 189
Total Fat 21.0g32%
Saturated Fat 7.9g40%
Polyunsaturated Fat 3.7g
Monounsaturated Fat 9.2g
Dietary Fiber 3.0g12%