Reduced-Fat Chicken Pot Pie
We tried every trick in the book to make a low-fat pie crust that we’d actually want to eat. It took us weeks to find it, but an unlikely ingredient cracked the code.
Why This Recipe Works
Chicken pot pie reigns supreme when it comes to comfort food, but between the buttery, flaky crust and rich gravy filling, it’s far from healthful. To make a lighter but still comforting version, we ditched the traditional flour and butter roux in the filling for a mixture of chicken broth and cornstarch. Mushrooms add meatiness to lean white meat chicken, and tomato paste and soy sauce add savory flavor and body. For the crust, we found that some butter was crucial for flavor and flakiness, but we were able to cut way down on the volume by adding an admittedly oddball ingredient: light mayonnaise. Replacing some of the flour in the crust with cornstarch was our final trick, producing a tender, flaky, yet relatively lean pot pie.
Traditional Chicken Pot Pie has 650 calories, 38 grams of fat, and 18 grams of saturated fat per serving. Our changes brought the numbers down to 390 calories, 10 grams of fat, and 4.5 grams of saturated fat per serving.
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