Canyon Ranch Chicken Pot Pie
Homemade Chicken Pot Pie is usually a fatty calorie-laden affair, but such a comforting meal and adored by kids, teens, and adults alike. Canyon Ranch Spa created this guilt-free version which is a guest favorite. Each serving is double the protein, and 10 grams less fat, than the most popular frozen variety in our grocery store.
Servings: 6 Servings
Calories: 400kcal
A guilt-free comfort food entree
Ingredients
CRUST
- 1-1/3 cup all-purpose flour
- ½ teaspoon sea salt - plus a scant more for pre-bake sprinkling
- ½ teaspoon cane sugar
- ¼ cup unsalted butter - cold, diced
- 4 to 6 tablespoons ice water
FILLING
- 3 tablespoons unsalted butter
- 16 oz chicken breast - boneless and skinless breast or tenders
- 2 cups sweet onion - diced
- 1 cup carrots - diced
- 1 cup celery - diced
- ½ cup frozen peas
- 1 tablespoon garlic cloves - minced
- ⅓ cup all-purpose flour
- 4 cups chicken stock - low sodium
- ¼ teaspoons thyme - dried and crushed, or, finely chopped fresh
- 2 teaspoons sage - fresh chopped (or 1 teaspoon dried)
- 3 tablespoons cornstarch
- 4 tablespoons chicken stock
- 1-1/2 teaspoons sea salt
- ¼ teaspoons black pepper
- 2 teaspoons Worcestershire sauce
- 2 tablespoons parsley - chopped
- 1 tablespoon lemon juice - fresh preferred
Instructions
Prepare Crust
- Preheat oven to 375F.
- Place flour, salt and sugar in a medium bowl. Mix well. Using a pastry cutter, cut butter into flour until it is the size of small peas. Add ice water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into ball. Let rest for 5 minutes.
- Divide dough in 6 pieces. On a lightly floured surface, roll out each piece into a circle large enough to fit the top of an 8-ounce ramekin. Chill until ready to use.
Prepare Filling
- Dice boneless chicken breasts or tenders into smallish, evenly sized pieces.
- Melt butter in a LARGE saucepan over medium heat. Brown the chicken pieces on all sides. Add diced onion, carrots, celery and garlic. Sauté until onions are translucent. Add frozen peas and stir to combine.
- Sprinkle flour over the chicken and vegetables and cook 5 to 7 minutes, or until slightly golden in color.
- Whisk 4 cups stock, thyme and sage into the chicken and vegetable mixture. Bring to a boil and simmer for 10 minutes.
- In a small bowl, combine cornstarch and the remaining 1/4 cup of chicken stock. Mix well. Slowly whisk the cornstarch paste into the chicken and vegetable mixture and cook over medium heat until thickened.
- Add salt, pepper, Worcestershire, parsley and lemon juice and remove from heat.
Portion, Bake and Serve
- Portion 1 cup chicken mixture into each of six individual 8-ounce ramekins and top each with a dough circle. Sprinkle each with a scant amount of sea salt. Cut a small vent in each pie.
- Place ramekins on baking sheet. Bake for 15 to 20 minutes, or until crusts are golden brown.
- Enjoy!
Video
Spa Index Kitchen Notes
Options: Don't like peas? Leave them out. Love spinach and mushrooms? Add some! Many of our team love the texture and taste of potato, and we found ONE potato, diced very fine, was sufficient for all 6 servings. Adjust your nutritional stats accordingly.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Pie | Calories: 400 kcal (20%) | Carbohydrates: 40 g (13%) | Protein: 24 g (48%) | Fat: 15 g (23%) | Cholesterol: 86 mg (29%) | Sodium: 734 mg (32%) | Fiber: 3 g (13%)
This was tasty after adding some lemon and Worcestershire sauce at the end of the 10 min simmer. I’m GF so adding corn starch instead of flour and a GF pie crust (pre-made).