Easy Lower Fat (But Still Delicious) Chicken Pot Pie

Lower Fat (But Still Delicious) Chicken Pot Pie

This recipe can be made vegetarian by substituting Quorn for chicken or made vegan by using Gardein cutlets, dairy-free mashed potatoes, and a dairy-free crust.

1 organic frozen pie crust (I used 365 brand)

About 2 cups cooked chicken cut in bite-sized chunks (I used leftover roast chicken from a previous dinner) OR defrosted Quorn Naked Cutlets OR Gardein cutlets

8-9 oz. organic frozen mixed vegetables, defrosted (peas, carrots, green beans, etc) or any leftover cooked veggies you have on hand

3 tbs. Earth Balance spread

16 oz. (1 container) soy creamer (I used Trader Joe's brand but Silk makes a good one too)

2-3 tbs. flour

1/3 cup fresh chopped onions or frozen pearl onions

1 tsp. garlic powder

1/2 bag Alexia brand mashed potatoes OR about 11 oz. of your favorite pre-cooked mashed potatoes or leftover home made mashed potatoes.

1 tsp. onion powder

1 tsp. fresh ground pepper or to taste

1 tsp. salt or to taste

Pinch of thyme leaves

1 tbs. olive oil

Preheat oven to 400 degrees.

Make mashed potatoes according to directions. You can doctor them up with some Earth Balance and seasonings if you want. Set aside.

In a saute pan, heat olive oil over medium-high heat and saute onion for a couple minutes until tender but not browned. Add frozen veggie mix. Season with salt, pepper, garlic powder, onion powder and thyme. Add chicken chunks. Cook until veggies and chicken are heated through. Set aside.

In a large pot or saucepan, melt Earth Balance over medium-high heat. Whisk in flour - starting with 2-3 tbs. (you might need a little more in a bit). Whisk for about 30 seconds. Add a pinch of salt, pepper, and garlic powder. Slowly add in most of the soy creamer, whisking constantly. Mixture should start to thicken - if it gets too thick add more soy creamer, if it's too thin, add another sprinkle or two of flour. Sauce should be smooth and velvety - just slightly thick. Pour vegetable and chicken mixture into the pot with the sauce. Taste and adjust seasonings and needed. Combine well. Pour everything into your defrosted pie crust.

Spread a layer of cooked mashed potatoes on top. Bake 25-35 min. until crust is cooked through and slightly browned. Everything else is already pre-cooked, so it just needs to heat through.