Skinny Chicken Pot Pie

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Servings: 4



  1. Start by making the dough, because it needs time to chill in the fridge. Combine the flour, salt, and sugar in a medium bowl.
  2. Using a pastry cutter (or whatever method you prefer), combine the flour mixture with the butter. Combine until the flour resembles coarse meal. A few pea-sized chunks are OK.
  3. Combine the remaining ingredients (lemon juice, ice water, oil) in a small bowl.
  4. Working quickly, add the wet ingredients to the flour mixture. Don’t worry, it won’t combine nicely. Just do your best.
  5. Dump it all out onto a work surface and divide in half. Form each half into a ball. Wrap each ball in plastic wrap and place in the fridge for 20 minutes or more (up to overnight).
  6. Now, make the filling: Begin by heating 1c of the chicken broth in a medium saucepan over med-high heat. Add the chicken and bay leaf. Bring to a boil, then immediately reduce heat to a very low simmer. Simmer for 10 minutes, or until the chicken pulls apart easily with forks.
  7. In the meantime, heat up 2 tbs of vegetable oil over medium in a large saute pan. (Chop your onions and carrots now if you haven’t already.)
  8. Add the carrots and onions to the pan. Cook for 3 minutes.
  9. Add the frozen veggies.Let the veggies cook (for about 4 minutes) while you slice the mushrooms and mince the garlic.
  10. Your chicken is probably done by now. Remove the chicken from the pan (save the broth and bay leaf for later- just set the pot aside for now) and pull it apart/shred it with forks once it’s cool enough. Set chicken aside for now.
  11. Add the mushrooms and garlic to the veggie pan. Cook for 4 mins.
  12. Add 1/3c flour to the veggies, and stir.
  13. Now add the remaining 1c of chicken broth to the veggie pan. Keep the bay leaf in for now (we’ll discard it later). Reduce the heat and simmer, uncovered, for 5-6 minutes, or until thickened.
  14. Don’t forget to remove the bay leaf from the pot after the sauce is thickened. Add your chopped fresh herbs. Also add any dried herbs you are using, as well as salt and pepper. Add the chicken. Give it all a nice stir and remove from the heat.
  15. Pull the dough you previously made out of the fridge and place it on a floured work surface.
  16. Roll it out to about 1/4″ thickness and cut to measure your baking dish
  17. Spray cooking spray on your baking dishes and spoon in enough of the chicken/veggie mixture to almost fill the dish (but not quite).
  18. Place your cut piece of dough on top of the veggies, tucking it down into the sides if it’s too big. If the dough overlaps over the dish, it will burn.Also, cut a few vents in the top for steam to escape.
  19. Place your baking dishes on a rimmed baking sheet, and place in the oven until the top of the crust is slightly browned, or it’s crisp when you poke it with a fork. For me it was around 20 minutes (I used small individual-sized baking dishes), but it will be longer if you use larger dishes.
  20. Serve and enjoy!

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