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Rotisserie Chicken Pot Pie (Light) Wednesday, April 06, 2016, 12:00 AM

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We've made this a few times before and it is always very good. It is based on this Martha Stewart Recipe (local). But we always find ourselves making the same changes so I figured I would put it in its own page.

As of 2020-11-08, there are now two versions. The regular and the less-lite-but-still-healthy version. See below

Main Ingredients

• ~12-16 oz Rotisserie chicken chopped into small pieces¹
• Coarse salt and ground pepper to taste
• oil as needed
• 4 carrots, sliced 1/4 inch thick
• 1 onion, finely chopped
• 1/4 (or more to taste_ teaspoon dried thyme leaves
• 1/4 cup all-purpose flour
• 4 tbsp butter (for the less healthy-version only)
• 2 cups low-fat milk or almond milk
• Bouillon (or preferably Better Than Bouillon) for 2-4 cups liquid
• Garlic powder to taste (optional)
• 6-10 ounces frozen peas
• 2 tablespoons fresh lemon juice (optional)
• 1-2 Tbsp Franks Red Hot (optional but the acidity is good so use this or the lemon)
• Toppings: See below

Variations & Additions

• Green Chile: Add around 4 oz green chile. Preferable hot/spicy. See 2016-04-06
• Buffalo: Add more Franks' Red Hot.

Toppings

• 6 phyllo sheets (each 12 by 17 inches), thawed.

(From Martha's Recipe) (local) Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate

• Home Made Biscuits: First done 2015-11-09 using biscuits from here.

• Toast: Make on the side and top

• Nothing: Pretty good on its own

Directions:

Heat oil in preheated cast-iron dutch oven over medium heat. Add carrots, thyme and onion plus salt and pepper to taste. Cook for about 8-10 minutes until carrots are mostly tender.

Do one of the following:

• Healthiest Version: Add flour and cook for another minute. Gradually add the milk and stir.
• Béchamel Version: In a separate pan, melt the 4 tbsp of butter. Add the flour and mix constantly. Cook for 2 or so minutes until it is just turning golden. Slowly drizzle the milk while whisking until it is smooth. Add to the main pot. You may need a bit more milk if it is too thick.

Add bouillon (may need to mix with a bit of milk) and any additional ingredients (e.g. hot sauce, green chile, garlic powder, etc). Bring to a simmer and let thicken slightly (about 1 minute).

Add chicken, peas, and lemon juice (if using). Stir. Put in to 9-inch deep dish pie plate or into small glass bowls (fits 5 of ours).

Add topping if appropriate and if you're using it.

Bake for 20 minutes until bubbling. Let cool slightly (optional)

Changes

• 2020-11-08 -- Béchamel version