Tuesday, January 15, 2013

Lightened-Up Chicken & Curry Pot Pie



Hello fresh followers, yes, I am finally sharing new, and (hopefully), inspired, recipes with you! This recipe is the first of a series that I call "lightened-up" comfort food: warm, hearty, and rich dishes for winter that are also guilt-free.

I am quite delighted that this is the first recipe; it captures the theme perfectly -- a delicious, crowd-pleasing dish, but was simple to make and also deceptively healthy. The recipe is similar to a traditional chicken pot pie, however, I lightened-it up by taking away the bottom crust, adding more veggies, and creating a lighter sauce that also features some curry flavor! It was soul-soothing and seemed decadent -- however, keep reading -- I promise that you will be shocked to see how healthy it really is! Let's do this...


 ** LIGHTENED-UP CHICKEN & CURRY POT PIE **

Ingredients
* 4 cups frozen vegetable medley (I used peas, green beans, corn, and carrots)
* 1 tablespoon canola oil

* 4 tablespoons extra virgin olive oil
* 1 small onion, chopped
* 3 celery stalks, chopped
* 2-3 garlic cloves, minced
* 2 1/2 teaspoons curry powder
* 1/3 cup flour, plus one tablespoon

* 1 tablespoon dried oregano or parsley
* 2 cups low-fat milk
* 3 cups chicken stock

* 2 cups chopped chicken (I used a store-bought rotisserie chicken, and it was the perfect amount!)
* 1 package puff pastry or biscuits (I used puff pastry, but for healthiest option, I recommend whole wheat biscuits)

Directions
* Preheat oven to 400F.
* Toss canola oil with frozen vegetables, and spread evenly on a sheet tray. Lightly sprinkle with salt. Roast for about 10-12 minutes. Once cooked, set aside.

* Over medium heat, warm olive oil in heavy-bottomed pot or large pan.
* Saute onion, celery, and sprinkle of salt for about 5 minutes, or until mixture begins to soften.
* Add minced garlic, and cook for another 2-3 minutes, stirring often. 
* Sprinkle in curry powder and flour, and cook for 1-2 minutes, stirring constantly.
* Stir in dried oregano or parsley. (This is what made my mixture green-ish. If you want, you can wait until the end of cooking and stir in 2 tablespoons fresh Italian parsley -- this should help with the color.)
* Gently pour in the milk and chicken stock, and cook until thickened, stirring often. 
* Stir in vegetables and chicken. Season the mixture with salt and pepper to taste.

 * Spread into baking dish.
 * I topped mine with thawed puff pastry that I cut into 6 pieces. (It made nice individual portions. You could also use a biscuit dough or something similar.)
 * Bake for about 25 minutes, until the puff pastry has puffed and is a lovely golden-brown...
* Cool for 10-15 minutes, and then serve yourself a big bowl of fresh, healthy, & hearty comfort food...
YUM!! :) - Leah

Recipe adapted from here.

7 comments:

  1. YUM!!!!! This looks so comforting and delicious!

    Arantha

    ReplyDelete
    Replies
    1. Thank you! It really was! And it's one of those dishes that keeps getting better the longer it sits -- I have been going gaga over the leftovers!!

      Delete
  2. Love how you portioned the crust. Perfect for even dishing!

    xo,
    Christina

    ReplyDelete
  3. Talk about comfort in a pan. Gorgeous!! Thank you for sharing at Foodie Friends Friday.

    ReplyDelete