Lattice Topped Chicken Broccoli Pot Pie

It's pretty cold today and to warm up, I wanted something comforting and hearty. I soon remembered all the wonderful chicken pot pie recipes I've seen on some of my fave food blogs, including Tara's, Jen's, StefanieLynn's, Jessica's, Karen's, Ashley's, Laure's and even Kristen's. I know there may be many others I'm missing, but all their delicious posts gave me a hankering for Chicken Pot Pie.

In looking for a healthy recipe, I came across the following one from Martha Stewart. I halved the recipe and prepared them in individual crocks to bake. I also added some steamed broccoli florets for more of a hearty pie... more vegetables are a good thing, you know! The results were delicious and filling, especially with all the vegetables added in. To serve, I paired it with a light baby arugula salad.

Light Lattice Topped Chicken Broccoli Pot Pie
serves 2 hearty individual crocks
recipe adapted from Martha Stewart

1 tablespoon unsalted butter
1 medium shallots thinly sliced
1 garlic clove, minced
Coarse salt and freshly ground pepper
1 cup reserved chicken stock from poaching chicken
1 tablespoon whole wheat flour
1 small carrot, diced
1 medium celery stalk, cut on the diagonal into 1/4-inch-thick slices
1 cup fresh broccoli florets, steamed
1 poached boneless, skinless chicken breast, shredded
1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley
1/2 sheet frozen puff pastry, cut into long strips, thawed


Preheat oven to 425 degrees.

Melt butter in a medium saucepan over medium heat. Add shallots, garlic, salt and pepper to taste. Cook, stirring occasionally, until shallots are translucent, about 3 minutes.

Stir in 3/4 cup of the stock into the saucepan and whisk the remaining 1/4 cup stock into the flour in a small bowl. Whisk the flour mixture into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.

Add carrots, celery and broccoli, then bring to a boil. Stir in the shredded poached chicken and return to a boil. Remove from heat.

Stir in chopped parsley and tarragon. Let cool. (I prepared this recipe in advance up to this point and finished the dish the following day). Spoon cooled mixture into individual baking crocks.
Cut the strips of puff pastry to fit over the chicken pot pie mixture in the crocks and either lay over the top to cover entirely or create a lattice pattern to cover.

Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven and serve immediately.

Weight Watchers Point Value = 5 Points per serving


I've also chosen to submit this dish to the In the Bag blogging event, hosted by A Slice of Cherry Pie. The event is featuring healthy recipes using carrots, celery and/or beetroots. Be sure to check out the round up in the link in the next week for more healthy recipe ideas!