clean4myking: Chicken Pot Pie w/ Rosemary Crust (Low Fat/ Optional Gluten Free Crust)

As many know, I LOVE the Pioneer Woman. But let's face the facts. She loves butter, butter and more butter.

This version of Chicken Pot Pie is a variation of hers but MUCH LESS fat. Would you believe it if I told you I didn't use ANY butter at ALL except for what is in the crust??? Healthy. Comfort Food. Delicious. Mission Accomplished.

First make your pie crust. For my rosemary gluten-free version, click HERE.

This recipe is ADAPTED from a recipe in my Williams Sonoma "Family Meals" cookbook by Maria Helm Sinskey. This cookbook is staple and one of my favorites!

You can CUSTOMIZE the filling to your likes/dislikes. Just remember, if you take OUT a veggie (like the cup of mushrooms) make sure and REPLACE it w/ another veggie.

INGREDIENTS:

1 tbsp of EVOO (or butter)
1/2 yellow onion, diced
1 stalk celery, sliced
2 carrots, sliced
1 cup mushrooms
1/4 cup frozen corn
1/4 frozen peas
1/4 cup of white wine
1 cup of chicken stock
1 tsp of chopped fresh thyme or 1/2 tsp of dried thyme
1 tbsp plus 1 tsp of all-purpose or gluten free all purpose flour
2 cups cooked chicken
Pie crust (for my rosemary gluten free pie crust click HERE)
1 large egg beaten w/ 1 tsp of water

1. Heat a saucepan over med-high heat and warm the EVOO or butter. Add the onion and celery and saute until golden, 2-3 minutes. Add carrots, mushrooms, corn, and peas and saute another 3 minutes. Pour in the wine, bring it to a simmer, and reduce for about 3 minutes. Add the stock and thyme and simmer until the veggies are crisp-tender, about 5 minutes.

2. In small bowl, whisk together the flour and 1/4 cup of cold water until smooth. Whisk about 1/4 cup of hot stock from the pan into the flour mixture, and then pour through a fine-mesh sieve back into the pan, stir well, and bring to boil. Reduce the heat to med-low and simmer until the veggies are just tender, about 5 minutes. Add the diced chicken, return to a boil, then reduce the head and simmer for minutes to heat the chicken through.

3. Remove from heat, let cool, cover and refrigerate for 2 hours. Can be made up to 2 days in advance. (the cooling process allows the flavor to meld)

4. Preheat oven to 400. Grease a 9 inch pie pan. Pour filling into dish, roll out dough and place on top, pinching the sides. BRUSH THE TOP OF THE CRUST w/ the egg/water mixture. CUT A FEW VENTS in the top of the crust. Bake about 45 minutes or until the top is golden brown and it is hot and bubbling. Let cool 10-15 min before serving.