Light and Healthy Chicken Potpie

I know what you must be thinking, light, healthy, how could chicken potpie fit this description and still be delicious... Well, I just might have found the recipe that offers the comforting feeling of eating chicken potpie and is only about 480 calories a serving. The key to making this potpie healthier is no cream, none at all. A combination of 2% milk and greek yogurt give the potpie the creamy consistency that everyone associates with chicken potpie.

I found the original recipe on Food Network, but modified it to my own family's tastes and likes. Hope you find this potpie as enjoyable as my husband did, he has only been talking about it for the past five days!

4 cups shredded chicken; you can use rotisserie chicken if you like

Kosher salt and freshly ground black pepper to season the chicken

2 large russet potatoes

3 medium carrots, peeled and diced into chunks

2 large shallots, diced

1 tbs. fresh thyme leaves; striped from the stems

4 tbs. extra-virgin olive oil

3 tbs. all-purpose flour

1/3 cup 1% milk

3 1/2 cups low-sodium chicken broth or stock

1/2 cup plain Greek yogurt

1 cup frozen peas

1 cup frozen corn

1/3 cup fresh parsley, chopped

1 large egg

Kosher salt and freshly ground black pepper to taste

1 store-bought pie crust

Start by preheating the oven to 425 degrees F. Prick the potatoes with a fork and bake on the oven rack for about 45 minutes, or until tender. While the potatoes are baking place the chicken on a baking sheet, season with salt and pepper and coat with 1 tbs. of the olive oil. Place the chicken in the same oven with the potatoes and bake for 25 minutes, or until the chicken is cooked through. When the potatoes come out of the oven, slightly cool then remove the peel and cut into cubes. Follow the same procedure with the chicken, except shredding instead of cutting into cubes. 

While the chicken is cooking, heat the remaining 3 tbs. olive oil in a large pot or skillet with tall sides. Add the shallots, carrots, thyme leaves, and salt and pepper to taste in the pan and cook until tender, about 8 minutes. Sprinkle in the flour and continuously stir until the flour is lightly brown and toasted, about 3 minutes. Then add the milk, stock, and potatoes and simmer until the sauce thickens, about 15 minutes. After the sauce has thickened, remove from the heat and stir in the corn, peas, chicken, yogurt, parsley, and season with salt and pepper. 

Pour the mixture into a 9x13 casserole dish. Roll out the pie crust on a lightly floured surface until it is slightly larger then the casserole dish. Place the pie crust over the dish and press the pie crust against the sides of the dish. Beat the egg in a bowl and then brush over the pie crust. Season the crust with salt and pepper. Place the casserole dish on a baking sheet and bake until the crust is golden brown, about 20-25 minutes. Enjoy!

Note: I ended up using 2 pie crust because I wanted a thicker crust on top of the potpie. You can also add more vegetable if you like; adjust the recipe to your taste.