Reduced-Fat Chicken Pot Pie

Name: Reduced-Fat Chicken Pot Pie
Yield: Serves 6
Ingredients: 1 1/4 cups (6 1/4 ounces), all-purpose flour; 2 tablespoons, cornstarch; 1/4 teaspoon, salt; 1/4 cup, light mayonnaise; 3 tablespoons, unsalted butter, cut into 1/4-inch pieces and chilled; 2 tablespoons, ice water; 2 teaspoons, whole milk; 2 3/4 cups, chicken broth; 1/4 cup, cornstarch; 1 teaspoon, vegetable oil; 4 , carrots, peeled and sliced 1/4 inch thick; 8 ounces, white mushrooms, trimmed and sliced thin; 1 , onion, chopped fine; 2 , celery ribs, sliced 1/4 inch thick; , Salt and pepper; 3 , garlic cloves, minced; 2 teaspoons, minced fresh thyme; 1 1/2 teaspoons, tomato paste; 2 , bay leaves; 1 1/2 pounds, boneless, skinless chicken breasts, trimmed and halved lengthwise; 1 cup, frozen peas; 1 teaspoon, soy sauce

4 comments

Appears in Cook's Country February/March 2014

We tried every trick in the book to make a low-fat pie crust that we’d actually want to eat. It took us weeks to find it, but an unlikely ingredient cracked the code.

SERVES6

TIME1¾ hours, plus 1 hour chilling and 30 minutes cooling

WHY THIS RECIPE WORKS

Chicken pot pie reigns supreme when it comes to comfort food, but between the buttery, flaky crust and rich gravy filling, it’s far from healthful. To make a lighter but still comforting version, we ditched the traditional flour and butter ...

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