9 responses to “(Relatively) Low-Fat Chicken Pot Pie”

  1. jenhaupt

    Isn't lowfat chicken pot pie an oxymoron? (lol) If this tastes as good as it looks, it's a keeper!

  2. kerry dexter

    I long ago switched to making pie crust with oil — I've used both olive and canola with success. it's basically the same process as making it with solid shortenings, really, makes a nice light and healthy crust.
    give it a try sometime if you have not yet…

  3. marthaandme

    I almost always make this with fat free milk, thickened with flour. My big beef with chicken pot pie is it looks nice in the dish and crummy on your plate. Sometimes I make individual ones and that is much cuter!

  4. debbie koenig

    Kerry, I've never tried using oil in a crust–I always thought flakiness came from having little pockets of fat that melt when it hits the oven! Now I'm intrigued.

    Marthaandme, I think because I grew up kosher the idea of putting dairy into a chicken pot pie is just wrong. To me, I mean. Obviously not to most people 😉

  5. Jesse

    I also keep kosher and have always made chicken pot pie with a roux-type concoction, much like you've described here. It always comes out yummy, and I've never missed the fat. I'll have to give your recipe a try– I love how you break stuff down into nap-time cooking portions. I specifically look for your recipes on days when I know I need to cook something while the kiddos are sleeping.

  6. debbie koenig

    That nap-time technique is mighty handy, Jesse. Glad you're finding it useful!

  7. Doris

    How come I can’t print this recipe. I want to make this Sunday. Thanks

  8. Clair

    I loved this recipe! My son has a dairy allergy so I am always looking for ways to make traditional dishes that he can have. This came out really delicious – there were no leftovers! I have also been cooking and pureeing cauliflower to use as a thickening agent in casserole recipes as well.

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