ISO: ISO is there any such thing as a light version of a chicken pot pie?

[denice]

many years ago I found a recipe (I think it was in Gourmet) for a pie that had more original veges that basic carrots and peas and the sauce was more brothy than creamy. I remember that it had leeks and red peppers in it. Anyway, ds asked for ch pot pie and it sounds great to me!

TIA

Denice

 

[durward]

I make mine using chicken broth for the bechamel--and a little of the

rendered chicken fat for the roux. Vegetables can be as "original" as you want. Butter beans, chopped French green beans?

 

[CathyZ]

The thing that is hard to lighten up is the pastry but you can use less

Use just a top crust instead of lining a dish with pastry AND using a top crust. Like Gretchen does, you can use chicken broth instead of milk or cream when you make your sauce to bind the vegetables/meat. Experiment and use any veggies you want to- just make certain you pre-cook them about halfway before putting into the sauce. Try to avoid any really juicy additions- tomatoes, frozen spinach (unless you squeeze the juice out first)

 

[durward]

You could actually use phyllo as your top crust. I have used refrigerator biscuits that

I split in half. Per serving, I don't think the crust is terribly calorie ridden.

 

[dawn_mo]

What about making the filling and instead of making a pie,

just cover the top with puff pastry or phyllo dough. My girlfriend used to make Silver Palate's Cream of Tomato Soup and put puff pastry across the bowls and bake them like that. It was so good, and not a lot of dough.