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A Lighter New Year #SundaySupper...Featuring Skinny Chicken-Leek Pot Pie

Written By Thursday, January 3, 2019 Add Comment Edit
It's a brand new year...and perhaps your 2015 resolution is to eat a bit healthier after an overindulgent holiday season. If so, then #SundaySupper has just what you're looking for! Our host this week is TR from Gluten Free Crumbley. He asked us to share our favorite lightened-up recipes. I've mentioned in here before that being a food blogger can be hazardous to my waistline...so I'm always looking for ways to reduce fat and calories when I cook. However, I'm not willing to sacrifice flavor in the process! On a chilly evening, a comforting pot pie makes a fabulous dinner -- but the typical pot pie is a fat and calorie bomb. Enter my Skinny Chicken-Leek Pot Pie, which was inspired by a Cooking Light recipe I found online. 

 I recently bought some cleaned, sliced leeks at the grocery store, and I wanted to use them in this week's recipe. This Skinny Chicken-Leek Pot Pie tastes creamy and decadent, but there's not a bit of cream to be found! I instead used a bit of flour to make a roux, then I whisked in a mixture of chicken stock and reduced-fat cream cheese. I also used lean chicken breast and made sure to include lots of healthy veggies. My deconstructed take on pot pie is dished into individual serving bowls and topped with a baked round of refrigerated pie crust that's seasoned with herbs and sea salt. No one will ever guess that this pot pie is lower in both fat and calories...it's that good!

Skinny Chicken-Leek Pot Pie
inspired by Cooking Light
Ingredients:
  • 1 tbs. olive oil
  • 1 cup sliced carrot
  • 1 cup diced red potato
  • 2 cups sliced leeks
  • 1 cup sliced mushrooms
  • 3/4 lb. skinless chicken breast, diced
  • 3 tbs. all-purpose flour
  • 1 tsp. poultry seasoning
  • 2 cups chicken stock
  • 2 ounces. reduced-fat cream cheese
For the pie crust topping:
  • 1 package refrigerated pie crust
  • 1 tsp. parsley
  • 1 tsp. toasted garlic
  • Flaked sea salt and fresh black pepper 
Directions:
Step 1: Add the olive oil to a large skillet over medium heat. Add the carrots and red potato. Stir to evenly coat with the olive oil and add a bit of salt and pepper. Cook for 3-4 minutes, then cover and steam the veggies for about 5 minutes to ensure they cook up nice and tender. Add the leek and cook for 4-5 minutes. 
Step 2: Add the poultry seasoning, diced chicken, and mushrooms to the pan. Use a spoon to evenly combine them with the other vegetables. Cook for 5 minutes -- stirring often -- until the chicken is browned on all sides. Evenly sprinkle the flour over the mixture in the pan. Stir well to combine and cook for 1-2 minutes. 
Step 3: Combine the reduced-fat cream cheese and chicken stock in a large measuring cup. Microwave for 2 minutes, then whisk until the cream cheese is completely combined with the broth. Pour the mixture into the pan and stir well to combine with the flour-coated ingredients. Once the flour mixes with the stock, it will form a thickened sauce. Reduce heat to low, cover, and simmer for 15 minutes.
Step 4: Preheat oven to 375. Line a rimmed baking sheet with parchment and unroll the refrigerated pie crust onto the parchment. Use a bowl as a guide to cut four pie crust rounds -- I was able to get two rounds from each pie crust. Sprinkle each pie crust round with the parsley, garlic, and salt & pepper. Bake until golden-brown -- about 8 minutes. To serve, divide the pot pie into four serving bowls and top with one of the baked pie crust rounds.
This skinny pot pie is so good! The sauce is rich and creamy thanks to the addition of the small amount of reduced-fat cream cheese. The chunks of chicken are tender and moist, and the leeks give the entire dish a fantastic onion-like flavor. I loved the ease of topping each bowl with the seasoned pie crust round -- much easier than baking an entire pie in the oven! This dish is a keeper...I can't wait to make it again, using different combinations of seasonal vegetables.

Be sure to check out all of the other Lighter New Year fare that the rest of my #SundaySupper family is sharing today...there's everything from breakfast to dessert, and they all sound amazing!

Bright Beverages
Blissful Breakfast Items
Appetizing Starters
Blissful Breakfast Items
Appetizing Starters
Savory Soups and Sides
Blissful Breakfast Items
Appetizing Starters
Blissful Breakfast Items
Appetizing Starters
Blissful Breakfast Items
Appetizing Starters
Blissful Breakfast Items
Appetizing Starters
Blissful Breakfast Items
Appetizing Starters
Marvelous Mains
Blissful Breakfast Items
Appetizing Starters
Blissful Breakfast Items
Appetizing Starters
Blissful Breakfast Items
Appetizing Starters
Blissful Breakfast Items
Appetizing Starters
Blissful Breakfast Items
Appetizing Starters
Delightful Desserts
Blissful Breakfast Items
Appetizing Starters
    resolution is to eat a bit healthier after an overindulgent holiday season A Lighter New Year #SundaySupper...Featuring Skinny Chicken-Leek Pot PieBe sure to join the #SundaySupper conversation on Twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET/6:00 pm CST. To take part in the fun, simply follow the #SundaySupper hashtag -- and remember to include it in your tweets to join in the chat. To get more delicious Sunday Supper Recipes, be sure to visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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