My mom used to make the best chicken pot pies, and they were always so good that there were never any leftovers. The secret, she would always say, is the homemade pie crust. I was all ready to roll out the dough when I looked up the calories in a pot pie with homemade crust. It was a little disheartening. So this time I did an experiment with one pot pie with the double pie crust, and one with a low fat biscuit crust (topping only).
I can't lie, the pie crust is better. It is sinfully good. But the biscuit crust wasn't bad at all, and I would have to admit that it is less time consuming than the flaky butter crust.
I can't lie, the pie crust is better. It is sinfully good. But the biscuit crust wasn't bad at all, and I would have to admit that it is less time consuming than the flaky butter crust.
This is, sadly, the best picture I could get of our wonderful dinner. So I suppose you can try out both and see what you think. Maybe use the calorie laden crust for special occasions, and the lower calorie one for more frequent use?
Either way, this dinner is a keeper.
Either way, this dinner is a keeper.
4 pie crusts to make 2 pies (top and bottom)
* or you can try out the biscuit crust for lower calories
1 lb chicken chunks
1 cup sliced carrots
1 cup peas
1 cup corn
1/2 cup celery, sliced
1/2 cup potatoes, diced
1/3 cup butter
1 medium onion
2-3 cloves garlic, minced
1 tsp parsley
2/3 cup flour
1 tsp salt
1/2 tsp pepper
3 1/2 cups chicken broth
1 1/2 cup milk
In a large pot, combine chicken, carrots, peas, celery, potatoes, and corn. Add enough water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
In a large saucepan over medium heat cook onions and garlic in butter until soft. Stir in the flour, salt, pepper, and parsley. Then slowly add the chicken broth and milk. Simmer over medium/low heat until thick. Remove from heat and add in the chicken/vegetable mixture.
Pour the chicken mixture in the bottom pie crust. Cover with top crust and seal edges. Make several small slits in the top to allow the steam to escape.
Bake for 30-35 minutes until pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving - the insides will be very hot!
*Tips: Prebake the bottom pie crust to keep it from getting soggy. To do this, place a piece of parchment paper on top of the bottom crust and fill it with beans or rice so it will keep its shape. Bake for about five minutes.
* or you can try out the biscuit crust for lower calories
1 lb chicken chunks
1 cup sliced carrots
1 cup peas
1 cup corn
1/2 cup celery, sliced
1/2 cup potatoes, diced
1/3 cup butter
1 medium onion
2-3 cloves garlic, minced
1 tsp parsley
2/3 cup flour
1 tsp salt
1/2 tsp pepper
3 1/2 cups chicken broth
1 1/2 cup milk
In a large pot, combine chicken, carrots, peas, celery, potatoes, and corn. Add enough water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
In a large saucepan over medium heat cook onions and garlic in butter until soft. Stir in the flour, salt, pepper, and parsley. Then slowly add the chicken broth and milk. Simmer over medium/low heat until thick. Remove from heat and add in the chicken/vegetable mixture.
Pour the chicken mixture in the bottom pie crust. Cover with top crust and seal edges. Make several small slits in the top to allow the steam to escape.
Bake for 30-35 minutes until pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving - the insides will be very hot!
*Tips: Prebake the bottom pie crust to keep it from getting soggy. To do this, place a piece of parchment paper on top of the bottom crust and fill it with beans or rice so it will keep its shape. Bake for about five minutes.
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