Lightened Up Chicken Pot Pie Food

LIGHT CHICKEN POTPIE

Steps:

• Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
• Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
• Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
• Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.

LIGHTENED CHICKEN POT PIE (WITH PHYLLO CRUST)

Steps:

• Preheat oven to 375.
• Melt butter in large saucepan over medium-high heat; add oil. Add potatoes, onion, mushrooms, celery, carrot, parsley and thyme, and saute for about five minutes.
• Reduce heat to low; sprinkle flour over vegetables. Cook for another five minutes, stirring frequently.
• Stir in milk and chicken broth. Increase heat to medium-high and bring to a boil. Reduce heat and simmer five minutes, or until thickened.
• Add chicken, peas, salt, and pepper.
• Spoon mixture into a 2-quart baking dish.
• Place one phyllo sheet on a large work surface and lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish.
• Place dish on baking sheet and bake at 375 for 20 minutes, or until top is golden.