Print

Lighter Creamy Chicken Pot Pie with Flaky Crust

lighter creamy chicken pot pie - featured image
Print Recipe

A lighter version of classic chicken pot pie that delivers all the comfort without the heaviness. Using blended cottage cheese for creaminess and a flaky homemade crust, this recipe is quick, easy, and perfect for weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-fat milk (1% or 2%)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup blended cottage cheese (blended until smooth)
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary (optional)
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 1 1/4 cups all-purpose flour (for crust)
  • 1/2 teaspoon salt (for crust)
  • 1/2 cup cold unsalted butter, cut into small cubes (for crust)
  • 3 to 4 tablespoons ice water (for crust)

Instructions

  1. Make the crust: In a large mixing bowl, whisk together flour and salt. Add cold butter cubes and cut into flour using a pastry cutter or two forks until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in 3 tablespoons ice water and stir with a fork until dough just comes together. Add extra tablespoon if needed. Turn dough onto floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Prepare the filling: While dough chills, melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook 5-7 minutes until vegetables soften. Add garlic and cook 30 seconds until fragrant. Sprinkle flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in low-fat milk while whisking continuously. Add chicken broth and whisk until smooth. Simmer 3-4 minutes until thickened. Remove from heat and stir in blended cottage cheese. Fold in chicken, peas, thyme, ros…
  3. Assemble the pie: Preheat oven to 400°F (200°C). On a floured surface, roll out chilled dough into a 12-inch circle (about 1/8-inch thick). Pour filling into a 9-inch pie dish. Drape dough over filling, trim excess leaving 1-inch overhang, fold edges under and crimp. Cut 4-5 small slits in top crust for steam to escape.
  4. Bake: Place pie on a baking sheet and bake 25-30 minutes until crust is golden brown and filling is bubbly. If edges brown too quickly, cover loosely with foil for last 10 minutes. Let rest 10 minutes before serving.

Notes

Keep all crust ingredients cold for flaky texture. Don’t overwork the dough. Let the filling simmer long enough to thicken properly. Blend cottage cheese until completely smooth. Let pie rest 10 minutes after baking to set filling.

Nutrition

Keywords: chicken pot pie, lighter pot pie, creamy chicken pot pie, flaky crust, comfort food, weeknight dinner

Find it online: https://tablemira.com/lighter-creamy-chicken-pot-pie-with-flaky-crust/