Deanna the Chef

Deanna’s Chicken Pot Pie Recipe Makeover

Serves 4 / Serving size: 2 cups

Smartpoints per serving: ⑤ ③ ②  

Smartpoints before makeover: 88! (Paula Deen!)

 

 

• Cooking spray

• 1 pound boneless, skinless chicken breast, cut into ½-inch cubes

• 6 teaspoons poultry seasoning*, divided

• 1 cup chopped potatoes (½-inch cubes)

• 1 cup chopped onion

• 1 cup chopped carrots

• 1 cup chopped celery

• 1 cup quartered mushrooms

• 2 teaspoons garlic, minced

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 1/3 cup flour

• 2 cups fat-free chicken broth

• 1 cup unsweetened cashew milk

• 1 cup chopped broccoli or green beans

• 1 cup frozen pearl onions

• ½ cup frozen green peas

• 1/3 cup fat-free plain Greek yogurt           

• 3 sheets phyllo dough, thawed, such as Athens

 

 

Preheat oven to 350°. Coat 4 individual baking dishes with cooking spray.

 

Sprinkle the chicken pieces with 2 teaspoons of poultry seasoning. Heat a large skillet over medium-high heat, spray with cooking spray and cook the chicken for 3 minutes, turning once. Transfer the chicken to a plate.

 

Respray the pan and add the potatoes, onions, carrots, celery, mushrooms, garlic and 3 teaspoons poultry seasoning, sprinkle with salt and pepper and cook for 3 minutes, stirring constantly.  Sprinkle in the flour and cook, stirring constantly for 1 minute.  Add the broth, stirring well to incorporate the flour, scraping bottom of pan to release any bits.  Add the cashew milk, broccoli or beans, and pearl onions. Bring to a boil.  Reduce heat to medium-low, cover pan and simmer, stirring occasionally for 10 minutes. Remove from heat and add the reserved chicken, peas, and yogurt, combining well. Spoon mixture into prepared baking dishes.

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Unroll the phyllo dough and cut it into quarters.  Place a quarter sheet on top of each baking dish and spray lightly with cooking spray.  Sprinkle evenly with remaining 1 teaspoon poultry seasoning.  Repeat with remaining pastry sheets, layering 3 sheets total per dish.  Tuck the remaining pastry into the dish rim.  Spray the tops lightly with cooking spray and place dishes on a baking sheet.  Bake until filling is bubbling and the tops are golden brown, about 30 minutes.

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*Note: To make poultry seasoning, combine 2 teaspoons sage, 1 teaspoon thyme, 1 teaspoon marjoram, 1 teaspoon rosemary and 1 teaspoon tarragon. 

From the Kitchen of Deanna Cichon