Light Chicken Pot Pie | America's Test Kitchen

Name: Light Chicken Pot Pie | America's Test Kitchen
Ingredients: 6 medium carrots, peeled and sliced 1/4 inch thick; 2 small celery ribs, sliced 1/4 inch thick; 1 medium onion, chopped fine; 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme); 1 teaspoon vegetable oil; Salt; 1/4 cup dry sherry; 3 cups low-sodium chicken broth; 2 bay leaves; 2 pounds boneless, skinless chicken breasts (about 5 medium breasts), trimmed of excess fat; 1/4 cup cornstarch; 1/4 cup half-and-half; 1 cup frozen green peas; 2 tablespoons minced fresh parsley leaves; Ground black pepper; 2 cups (10 ounces/283 grams) unbleached all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 4 tablespoons (1/2 stick) unsalted butter, melted; 2/3 cup buttermilk

www.americastestkitchen.com

Chicken pot pie is a comfort food known for its buttery richness. We knew we’d need to get creative if we were to succeed in creating a palatable low-fat version.

Keywords

Light
Vegetables
Chicken
Main Courses

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Ingredients

6 medium carrots, peeled and sliced 1/4 inch thick
2 small celery ribs, sliced 1/4 inch thick
1 medium onion, chopped fine
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon vegetable oil
Salt
1/4 cup dry sherry
3 cups low-sodium chicken broth
2 bay leaves
2 pounds boneless, skinless chicken breasts (about 5 medium breasts), trimmed of excess fat
1/4 cup cornstarch
1/4 cup half-and-half
1 cup frozen green peas
2 tablespoons minced fresh parsley leaves
Ground black pepper
2 cups (10 ounces/283 grams) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup buttermilk