Using trimmed chicken thighs and herbs de Provence with lavender kicks up the flavor of this classic for a modern twist without ramping up the calories in kind. Sure, it’s called “Chicken Pot Pie”, but in these parts it’s known as CHICKEN POT AWESOME.
1 lb boneless, skinless chicken thighs trimmed of any excess fat and cut into 1″ chunks
3/4 cup roughly chopped carrots
2/3 cup frozen peas
2/3 cup frozen corn
1 cup chopped mushrooms (“Optional,” my husband says. They’re not.)
1 cup chopped celery or fennel (I prefer the fennel)
1/3 cup butter
1/2 cup chopped onion
1 clove garlic, minced
4 tsp kosher salt, divided
2 tsp black pepper, divided
1 1/2 tsp herbs de Provence (if you can get it with lavender it’s better)
1/3 cup flour
1 1/4 cup low sodium chicken broth
1/2 cup dry white wine
2/3 cups milk
2 9″ frozen pie crusts or pie dough
Preheat oven to 425 degrees.
Roll you pie dough into a deep casserole pan, leaving enough to top the pot pie if using. If you are going with 2 pie crusts, one will be your bottom and the other will be used for the top. I used pre-made pie crust in the aluminum pans, but turned one out and pressed it into my oval casserole pan, while rolling out the other for the top and it just worked fine.
In a medium pot heat 1/2 TBSP vegetable oil and combine chicken, carrots, peas, corn, mushrooms, and celery or fennel. Sprinkle with 2 tsp salt and 1 tsp black pepper, and sauté over medium heat for about 6 minutes. Carefully add enough water to cover chicken and veggies, leaning away so steam doesn’t hit you in the face. Crank heat to high, cover, and boil for 10 minutes. Drain and set aside. This step can be done as much as a day in advance if need be. Simply store in an airtight container in the fridge and take out about 30 minutes before you’re ready to assemble the pie.
In a bowl or large measuring cup, mix the wine, broth, and milk. In a saucepan over medium heat cook the onions and garlic in the butter until soft. You don’t want these to brown. Mix in the remaining salt and pepper, and herbs, toasting a little while, stirring for an additional 1-2 minutes. Add the flour, followed by one fourth of the liquid mixture. Stir until incorporated. Continue mixing the liquid in batches, stirring until incorporated each time. Once the liquid is well mixed and smooth with the onions, garlic, and herbs, let slightly thicken an additional couple of minutes (should coat the back of a spoon). Remove from heat.
Pour the chicken and veggie mixture into the bottom pie crust. Pour the liquid flour-onion mixture over the top of the chicken, letting it move down and around every thing. Cover this deliciousness with the top crust, sealing the edges with the tines of a fork or your fingers. Cut 4 or 5 vents in the top about 1 inch long to allow steam to escape while baking. If you’re feelin’ fancy (and that’s okay) you can use extra pie dough to make a design on top or whisk an egg with 2 TBSP water for an egg wash to brush on for an extra shiny golden crust.
Bake for 34 – 38 minutes until the top is nice and golden brown and the insides are bubbling hot. Allow to cool 10-15 minutes before serving. We didn’t bother to serve ours with a side of anything, though I suppose mashed potatoes might be the norm or sautéed spinach might be good. The fact of the matter is any other food would simply detract from the pie, and who wants that? No one, that’s who.
In my 1,978 attempt to will Austin to have an Autumn, I decided to make a crisp on this abnormally cool day. I’m bored with the expected and somewhat plain sweetness that comes with a peach or apple crisp, however, and really wanted to try to make a light version. With the entire 8 X 8 inch pan containing only 3 tablespoons of butter and 1.5 tablespoons of brown sugar for “bad” fat and sweetness, I had to ramp of my peach crisp’s flavor in terms of spices.
And the whole reason I made this a peach crisp was because I was too lazy to go out and get apples.
Guilt-Free Peach Crisp
3 large Peaches, about 5 cups of slices cut 1/4 inch thick (skin on)
1 TBSP flour, plus 2 tsps
1/2 cup oats
3 TBSP cold butter, cut roughly into 1/2 inch cubes
1 1/2 tsp Pumpkin Pie Spice, divided
1/2 tsp nutmeg
1 tsp vanilla extract
1/4 tsp white pepper (you can use black if need be)
1/4 tsp ginger
1/2 tsp salt, divided
3 TBSP red wine (I used a Pinot Noir)
Preheat your oven to 375. Spray an 8″ x 8″ with nonstick cooking spray. Layout a single layer of peach slices; it’s fine if the edges over lap. Lightly sprinkle about a teaspoon of flour, 1/4 teaspoon salt, and 1/2 teaspoon of pumpkin spice over this layer. They shouldn’t be completely or evenly covered, just a scattered sprinkling will do. Add another 2 layers of peach slices. My peaches made roughly 3 layers, filling in holes here and there where needed. You don’t want to merely stack the slices on top of each other, but you should stagger them, making sure there are no gaps. On the top layer, sprinkle another teaspoon of flour and 1/4 teaspoon of salt.
In a bowl, combine the oats, butter, brown sugar, ginger, pepper, nutmeg, vanilla, and remaining flour and pumpkin pie spice. I found the best way to do this was with my fingers, mashing everything together until everything had formed small clumps. Sprinkle these clumps as evenly as possible over the top of the layered peach slices. Bake the crisp on the center rack for 25 minutes.
After 25 minutes in the oven, drizzle the 3 tablespoons of red wine over the top of the peaches. This will mingle with the peach juices, flour, and spices making a fantastic syrupy sauce by the time it’s through cooking. Continue baking an additional 15-20 minutes or until the peaches are tender and the juices are bubbling around the edges. Let the crisp cool on the counter for 10-15 minutes; this will thicken the sauce as well.
With only 372 calories and 27 grams of fat from the brown sugar and butter in the entire pan, this winds up being a very guilt-free dessert. This means, divided into 6 large servings, it’s only 62 calories and 4.5 grams of fat from added sugar and butter! And those are big servings. You can easily get away with doing 8 servings to save even more. Yes, you can make this with sugar substitutes if need be, but as I am not diabetic, I’d rather eat the small amount of sugar and save myself from the chemicals and sodium of artificial sweeteners.
In lieu of ice cream, I served my crisp with a dollop of Chiobani Vanilla Chocolate Chip Greek Yogurt. The flavor of the wine had become delicate, but a nice noticeable addition to the usual plainly sweet crisp, and you can see all the spices in the golden syrup that it creates. The best thing about this very flavorful dessert, is that you don’t feel the need to run on a treadmill or brush the excess sugar of your teeth right after eating it. Perfect for Fall, and a great ending to a dinner party – or even as an afternoon snack of comfort food!