Reduced-Fat Chicken Pot Pie
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.
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 ...