Lightened Up Chicken Pot Pie

A while ago I posted a recipe for Chicken Pot Pie and have since revamped it to be even tastier and lighter! Even my boyfriend who is a self proclaimed veggie hater asked for seconds of this dish so I consider it a winner!



Lightened Up Chicken Pot Pie: Serves 4

1/2lbs Chicken Breast - Cubed
1 Onion - Diced
3 Carrots - Diced
2 Celery Stalks - Sliced
1C Corn
2tsp Olive Oil
1tsp Crushed Rosemary
1tsp Ground Thyme
Salt & Pepper
1C Chicken Stock - Fat Free
1/2C Milk
2TB Cornstarch
1 Pie Crust (I use Pillsbury Pie Crust - they come 2 in a box and you just unroll them over the top of the dish!)



In a large skillet place half the olive oil over medium heat and once the pan is hot add the chicken with half of the rosemary and thyme and some salt and pepper. Cook the chicken flipping once after 3-4 minutes until the chicken is cooked through - approximately 6-8 minutes. Remove the chicken to a bowl on the side and add the remaining olive oil to the pan with the onions, carrots and celery with the remaining rosemary and thyme and some salt and pepper. Saute the veggies for 5-6 minutes until they start to soften. Mix together the cornstarch and milk and add to the pan along with the chicken stock. Add in the corn and chicken and bring up to a boil, stirring constantly. Once the sauce has thickened remove from the heat and pour into a pie pan. Unroll a pie crust over the top and crimp the edges to the pan, cut 3-4 large slits in the top of the crust to let steam escape during the baking process.

Place the dish in a 350° oven (I suggest placing a large piece of foil under the pan as mine still bubbled over despite the steam slits!!) and bake for approximately 30-40 minutes until the pie is nice and golden brown. Remove from the oven and let it sit for a good 5-10 minutes, slice, scoop and enjoy!!

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WW: 9 Points Plus