Home  Recipes  Breakfast  Soup & Salad  Appetizers  Main Event  Side Dishes  Desserts  Special Diets  Party Planning  For Kids  Quick & Easy  In Season In Your Cart  Canning & Freezing  Comfort Food Redo  Farm Fresh Email      Light Chicken Pot Pie printer friendly version email to a friend A good chicken pot pie starts with tender, flavorful all-natural chicken. To infuse our chicken with flavor without adding extra fat, we poached it in herbs, spices and low-sodium broth. The next component in a great chicken pot pie is the crust. We opted for one top crust, as called for in the traditional recipe, but substituted the shortening-based pastry with a butter-based puff pastry. This eliminated the trans fats and rewarded our taste buds with crisp, golden buttery pastry. Finally, a good chicken pot pie needs a creamy sauce to hold all the tender veggies and moist chicken together. Fat-free milk, a small amount of butter and fragrant herbs add full flavor and creaminess to our sauce without using chicken bouillon, which adds unnecessary amounts of sodium. All of our tricks and swaps reduced trans fat from 4 grams to 0 grams, saturated fat from 6 grams to 4.5 grams, total fat from 25 grams to 11 grams, sodium from 860 milligrams to 135 milligrams and overall calories from 440 to 230. Serves 6 3 c. organic chicken broth 2 bay leaves 1 tsp. whole black pepper 1 tsp. dill 1 tsp tarragon 2 natural boneless skinless chicken breasts 2 Tbsp. Henry's Unsalted Butter 1/2 c. organic yellow onion, diced 8 oz. mushrooms, sliced 1 Tbsp. unbleached, all-purpose organic flour 1 1/2 c. Henry's Fat Free Organic Milk 2 tsp. thyme 1/2 tsp. rubbed sage sea salt and black pepper to taste 2 c. Henry's Frozen Mixed Vegetables, thawed and drained 1 sheet puff pastry 1 Henry's Large Egg, beaten Preheat oven to 450°F. Bring broth to a boil in a saucepan, add spices and turn down to a simmer. Add chicken and poach for 10 to 15 minutes, or until cooked through. Remove from broth and set aside, reserving poaching liquid. In a sauté pan, melt butter and cook onions and mushrooms until the onions are soft. Sprinkle with flour and stir in milk and a half cup of the reserved poaching liquid. Add spices and cook until thickened. Cut chicken into bite-sized pieces. Add vegetables and chicken to sauce. Season with salt and pepper. Set aside. Cut puff pastry to fit over 9-inch pie pan, leaving a one-inch border. Spoon filling into pie pan and cover with puff pastry, crimp edges and brush with beaten egg. Bake for 10 to 12 minutes, or until the pastry is puffed and golden. Nutritional Information, per serving Traditional Chicken Pot Pie 440 Calories 25 g. Total Fat 6 g. Saturated Fat 4 g. Trans Fat 860 mg. Sodium See the original recipe submitted by a Farm Fresh subscriber for a Comfort Food Redo Our Light Chicken Pot Pie 230 calories 11 g. Total Fat 4.5 g. Saturated Fat 0 g. Trans Fat 135 mg. Sodium

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