Chicken Pot Pie, slimmed down

This one's for you Carrie!

I love using the foodnetwork.com website for great recipes. But sometimes I can't find exactly what I am looking for but it will give me enough to inspire me to come up with a recipe of my own. So for a lower calorie version of chicken pot pie, it gave a couple ideas, but here is what I came up with. I have made this before, but due to the request for the recipe I recently changed the recipe a bit.

Slimmed Chicken Pot Pie: serves 4-6

3-4 boneless skinless chicken breasts

4c. low sodium chicken stock (stock NOT broth, stock has much more flavor)

2T. extra virgin olive oil

1/2c. diced celery

1/2c. sliced carrots

1/2c. diced onion

1tsp. minced garlic

1 idaho potato cubed

1/2c. frozen peas

1/2c. frozen green beans

1T. fresh parsley

2tsp. fresh thyme

1 bay leaf (fresh or dried)

1/4c. flour

1/4c. milk (whole, 1%, 2%, doesn't matter)

1T. salt

2tsp. fresh cracked pepper

1 refrigerated pastry pie crust (pillsbury has a good brand)

1egg beaten with a splash of milk

salt and pepper

Bring the stock up to boil in a medium sauce pan and then add the chicken. Simmer for about 15 minutes until the chicken is just cooked through. Then reserve the stock and dice up the chicken. Put chicken aside and stock in a separate bowl. In the medium sauce pan now add the olive oil and add celery, carrot, onion, potato and bay leaf. Saute on medium heat for about 8 minutes or till just tender. Now add in the garlic and saute for 1 minute, then add the frozen peas and green beans. Then add the flour and cook for 1 minute more. Toss in the herbs and also remove the bay leaf. Add the rest of the stock and milk in and mix together. Stir in the salt and pepper. Pour the mixture into a deep pan (oval, round, square, or rectangle...doesn't matter). Then top with the refrigerated pie crust. Stretch to fit the pan you're using. Then brush the egg wash over the top and sprinkle with salt and pepper. This will give the pie a beautiful sheen. Bake according to the box that the pie crust came from (try 450 for 11-13 min.). Enjoy with some simple fresh organic salad greens tossed in a light vinaigrette or just as is.

By using a stock base rather than cream or milk, it cuts many calories. Also using only a crust for the top and not for top and bottom, that too saves calories. Also adding in a touch of milk will trick your mind into thinking it's creamy without the guilt. I have made this before but change up the veggies. If your kids are picky eaters use what they will like. Some kids only will go for carrots and peas, but I think this recipe is a good way to trick them into eating more veggies. Although, kids are super sneaky and they usually will find whatever healthy thing you've put in. Luckily for me both of my kids love green beans, peas and the rest they will usually go along with.

Happy cooking to you all!