Lighter Chicken and Leek Pot Pie

21 Jan
Lighter Chicken and Leek Pot Pie

Lighter Chicken and Leek Pot Pie

I’m not a big pastry eater, and even when it comes to homemade chicken or beef pot pie, I typically leave a lot of the soggy bottom crust behind. Then lo and behold, I came across this “skinnified” version of the dish! Yes!

Tons of flavor, not too many carbs, and nary a “cream of” can of soup in sight. My kind of meal! This dinner was inhaled by me and my family. I just loved the fact that I had the crispest of pastry set on top for a nice crunch with almost every bite. No soggy here! This recipe can be easily doubled, as you get two pie crust sheets in a box of refrigerated pie crust rolls.

The original recipe came from Cooking Light, and then foodie blogger Wendy Weekend Gourmet adapted it, and then I adapted it from her. Sharing the love!

And I decided to get Fancy-Schmancy with my lead-in photo and added a title to the pic. I just happened to have a lot of space at the top of the photo that I typically crop out, and have seen many bloggers add this, so what the heck. I hope you like both the recipe and the photo!

Lighter Chicken and Leek Pot Pie
Adapted from Cooking Light and Wendy Weekend Gourmet’s Skinny Chicken-Leek Pot Pie

Pot Pie Filling:
3/4 to 1 pound chicken breast meat, cut into bite-sized pieces
1 tablespoon poultry seasoning
Ground black pepper, to taste
1 1/2 tablespoons olive oil, divided
1 cup diced baby carrots
1 cup diced potatoes, any kind
2 leeks, white and light green parts only, sliced
1 cup sliced mushrooms
3 tablespoons flour
2 cups chicken broth, homemade or low sodium
2 ounces Neufchâtel or low-fat cream cheese

Pie Crust Rounds:
1 packaged refrigerated pie crust sheet
Milk, for brushing pastry
1/2 teaspoon dried whole thyme

Chopped and Seasoned Chicken

Chopped and Seasoned Chicken

Mix the cut chicken with the poultry seasoning, black pepper, and a half tablespoon of oil and set aside.

Sliced Leeks and Baby Carrots

Sliced Leeks and Baby Carrots

Add the trimmed leeks to a bowl of cold water to rinse out any grit or sand, then drain.

Cooking the Carrots and Potatoes

Cooking the Carrots and Potatoes ~ A mushroom snuck in there off the cutting board and jumped right into the middle of my photo!

Add a tablespoon of the oil to a large skillet over medium heat. Add the carrots and potatoes and stir to evenly coat with the oil. Cook for 5 to 7 minutes, then cover and steam the mixture for about 10 more minutes, uncovering and stirring occasionally.

Cooking the Chicken and Veggies

Cooking the Chicken and Veggies

Add the chicken, leeks, and mushrooms and cook for another 10 minutes or so, also stirring occasionally.

Meanwhile, combine the cream cheese and chicken broth in a large measuring cup and microwave for 2 minutes. After, whisk vigorously until the cream cheese is completely combined with the broth and set aside.

Step away for a second and preheat the oven to 375 degrees.

When the chicken is fairly cooked through, evenly sprinkle the flour over it all. Stir well to combine and cook for 1 to 2 minutes, stirring constantly.

Reducing the Delicious Cream Cheese Sauce

Reducing the Delicious Cream Cheese Sauce

Pour the hot cream cheese/broth mixture into the pan with the chicken and veggies and stir well to combine with everything else until smooth. Reduce heat to low, then cover and simmer for 15 minutes, stirring occasionally.

Meanwhile (again), line a rimmed baking sheet with parchment paper and unroll the refrigerated pie crust onto it. Use a small ramekin (or other) bowl as a guide to cut four pie crusts.

Cutting the Pie Crust Dough

Cutting the Pie Crust Dough

Brush each round with milk, then sprinkle with the thyme.

Pie Crust Circles Ready to Bake

Pie Crust Circles Ready to Bake

Place in oven and bake until golden brown, about 10 to 12 minutes, then remove. By now your pot pie filling should be done.

To serve, divide the pot pie filling into bowls or ramekins and top with one of the crispy pie crust rounds. Serve and enjoy a bowl of yumminess!

Download and Print this Recipe

Download and Print this Yummy Recipe!

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21 Responses to “Lighter Chicken and Leek Pot Pie”

  1. Juliette Kings January 21, 2015 at 12:22 pm #

    This looks wonderful. The leek photo is pretty enough to frame!

    Liked by 1 person

  2. Adam J. Holland January 21, 2015 at 3:16 pm #

    Excellent stuff! Bookmarked!

    Liked by 1 person

  3. teagan geneviene January 21, 2015 at 3:58 pm #

    That sounds really good! Wishing you a thriving Thursday. Hugs. 🙂

    Liked by 1 person

    • anotherfoodieblogger January 21, 2015 at 6:04 pm #

      Oh gosh, thanks Teagan. Hugs back at you, as always! xoxo. I need to go catch up on my WP readerboard, I am behind again due to my “real” work. 🙂

      Liked by 1 person

  4. Michelle Williams January 21, 2015 at 7:05 pm #

    I look forward to making this dish! Looks delicious. A great weeknight meal on a cold winters night with less carbs! Winner!

    Liked by 1 person

  5. Gerlinde January 22, 2015 at 6:25 am #

    This looks delicious and it reminds me of a German chicken fricassee dish that my mother used to cook all the time.

    Liked by 1 person

  6. chef mimi January 22, 2015 at 6:28 am #

    Beautiful! And I love that you added thyme to the crusts!

    Liked by 1 person

  7. Michael's Woodcraft January 22, 2015 at 12:14 pm #

    It looks delicious Kathryn and not to hard to make! You are such a good cook, I think I am going to try this recipe! 🙂

    Liked by 1 person

    • anotherfoodieblogger January 22, 2015 at 2:30 pm #

      Why thank you Michael. And you are such a good woodworker! (But I’m not going to try to make your cutting boards! 😉 )

      Like

  8. Dad Whats 4 Dinner June 13, 2016 at 10:34 am #

    Love that it is a lighter version of one of favorites. Thanks for sharing with us at Throwback Thursday. Pinned and shared! Can’t wait to see what you bring to the party this week.

    Liked by 1 person

  9. Carlee June 13, 2016 at 2:22 pm #

    What a great way to avoid a soggy bottom! Heehee! This looks delicious. Thanks for sharing at Throwback Thursday.

    Liked by 1 person

  10. FrugalHausfrau June 14, 2016 at 12:18 am #

    I love this, Kathryn, but I’m always a sucker for a pot pie! Just look at that herby crust! I like your “branding!”

    Thanks for bringing it by Throwback Thursday!

    Mollie

    Liked by 1 person

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