Reduced-Fat Chicken Pot Pie

Name: Reduced-Fat Chicken Pot Pie
Ingredients: 1 1/4 cups (6 1/4 ounces), all-purpose flour; 2 tablespoons, cornstarch; 1/4 teaspoon, salt; 1/4 cup, light mayonnaise; 3 tablespoons, unsalted butter, cut into 1/4-inch pieces and chilled; 2 tablespoons, ice water; 2 teaspoons, whole milk; 2 3/4 cups, chicken broth; 1/4 cup, cornstarch; 1 teaspoon, vegetable oil; 4 , carrots, peeled and sliced 1/4 inch thick; 8 ounces, white mushrooms, trimmed and sliced thin; 1 , onion, chopped fine; 2 , celery ribs, sliced 1/4 inch thick; , Salt and pepper; 3 , garlic cloves, minced; 2 teaspoons, minced fresh thyme; 1 1/2 teaspoons, tomato paste; 2 , bay leaves; 1 1/2 pounds, boneless, skinless chicken breasts, trimmed and halved lengthwise; 1 cup, frozen peas; 1 teaspoon, soy sauce

Main Courses
Chicken
Light
Savory Pies & Tarts

By Cristin Walsh ･ Appears in Cook's Country February/March 2014

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.

SERVES 6

TIME 1¾ hours, plus 1 hour chilling and 30 minutes cooling

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