Light Chicken Pot Pie

Name: Light Chicken Pot Pie
Yield: Serves 8
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), 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

Main Courses
Chicken
Vegetables
Light

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.

SERVES 8

This is a members' feature.