Hold on to your hats people. We’ve taken the classic guilty pleasure comfort food and lightened it up without sacrificing flavor. I promise. Read on for instructions on how to make a veloute to use in place of the cream base. What’s a veloute, you ask? It’s one of the classical mother sauces and now part of your better for you cooking arsenal. Enjoy!
Classic Chicken Pot Pie 2.0
- 2 cups, shredded rotisserie chicken
- 1 (15oz) package, Meijer brand refrigerated pie crusts
- 2 Tablespoons light olive oil
- 2 medium yellow onions, chopped
- 3 cups celery, cut crosswise ¼ inch thick
- 1 (32 oz) package Meijer Naturals Chicken stock
- 2 Tablespoons Butter, unsalted
- 9 Tablespoons all-purpose flour
- ¾ teaspoon dried thyme
- ¼ cup dry sherry or white wine
- Salt and ground pepper to taste
- ¼ cup chopped fresh parsley
- 1 (16 oz) package frozen peas and carrots
- 2 diced potatoes
*If you do not have time to cut potatoes you can use the frozen cubed potatoes. Also, the vegetables are interchangeable so feel free to personalize this recipe to your family’s tastes.
1) Preheat oven to 350°. What makes this super easy is using our Meijer rotisserie chicken; separate meat from skin and bones, and shred into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
2) Heat oil and butter in large sauce pan over medium-high heat. Add onions and celery; sauté until just tender, about 6-8 minutes. Whisk in flour and thyme; cook until golden, about 1 minute. The flour and butter heated together is used to thicken the sauce and is called a roux (pronounced “roo”). Whisk in chicken stock. By adding the chicken stock to the roux, you are creating a classical sauce called a veloute. Bring to a simmer, and then continue to simmer until sauce fully thickens, about 2-4 minutes. Turn off heat, stir in sherry or wine and season to taste with salt and pepper. Stir chicken mixture, parsley and the peas and carrots into the sauce.
3) Divide mixture between two 9 inch deep-dish pie plates. Do NOT place a crust on the bottom of the pie dish if you want to cut calories. Cover the pies with crust and flute crust by pinching with your fingers along the edges. Make a vent hole in the center of the pie or poke with a fork several times to allow steam to escape. Set on a baking sheet and bake until crust is golden brown and filling is bubbling, 30 to 35 minutes. To have a nice sheen to the top of your crust, combine 1 egg and 1 tablespoon milk in a bowl and whisk them together (this is called an egg wash). Then brush the top of the crust with the egg wash.
Makes 2 pies
Prep Time: 20 minutes
Bake Time: 30-35 minutes
Total time: 55 minutes