Dr Oz: Healthy Chicken Pot Pie
After showing us how to suck the fat out of meatloaf and lasgana, Dr. Oz invited a guest to share a healthier approach to another hearty meal. Chef Alex Guarnaschelli brought his recipe for a Chicken Pot Pie that is lower in calories and fat.
Read about Fat Sucking Kitchen Gadgets.
The secrets here include substituting oil instead of butter or shortening. Also, the crust only goes on top, saving on carbs and calories. Finally, honey is a natural sweetener for that special kick.
Alex Guarnaschelli’s Chicken Pot Pie Recipe
- 4 tbsp. Extra Virgin Olive Oil
- 1 ½ cup Thick Carrots, peeled and sliced
- 2 cups Yellow Onions, sliced
- ½ cup Flour
- 1 bulb Fennel
- 1 cup Dry White Wine
- 2 tsp. Paprika
- 1 cup Celery Stalks, sliced
- 1 ½ cup Medium White Mushrooms, sliced
- 1 Large Egg, beaten
- ¼ cup Parmesan Cheese
- 2 Boneless Chicken Breasts, seared and cubed
- 3 cups Vegetable Stock
Ingredients: Dough Topping
- 3 cups Flour
- 1 tbsp. Baking Powder
- 1 tbsp. Honey
- 2 ¼ tsp. Salt
- 1 tsp. Black Pepper
- 2 ½ cups Heavy Cream
(You may want to add a little extra flour and baking powder for rolling the dough.)
Directions: Dough Topping
- Mix the dry topping ingredients together until there are no lumps.
- Add honey and cream, using your hands to mix all the flour into the dough.
- Use a flat surface, sprinkled with flour, to spread the mix out until it is around 1” thick.
- Smooth the edges. Adding flour to your hands will help you spread the dough without it sticking.
- Use a knife to cut out six 6” circles, which will extend slightly beyond the edges of your baking ramekins.
- Set the dough rounds aside on a cookie sheet and refrigerate until the filling is ready.
- Preheat your oven to 375 degrees.
- Heat a skillet and season it with Olive Oil.
- Add carrots, onions, fennel, flour, paprika, and salt. Stir until blended.
- Add white wine and reduce until vegetables are tender and translucent, which should take five to seven minutes.
- Next, stir in mushrooms, celery, chicken cubes, and vegetable stock.
- Reduce for five to seven minutes on medium heat. Add additional salt to taste.
- Fill your 8 ounce ramekins with the vegetable mixture, being careful not to go all the way to the top.
- Use your beaten egg to brush the edges of your ramekins, as well as one side of the biscuit rounds.
- Put a round on top of each ramekin, with the egg side down. Press around the edges to gently seal it in place.
- Spread ramekins on a baking sheet and place them in the oven.
- Bake for 45-60 minutes, until dough is puffy and golden brown.
- Remove from oven and top with Parmesan cheese, serving immediately.
Try this mouthwatering recipe out on your family and see if they notice a difference. I wouldn’t be surprised if they like this better than frozen pot pies from the grocery store.