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...


* 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)

* 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.


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


    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!!

    2. Love those kind! I need to make this!

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


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