Monday, November 8, 2010


Talk about a slimmed down classic! I've taken an indulgent, calorie packed dish and turned it into a protein and veggie powerhouse. Velvety cannellini beans replace heavy cream in a typical chicken pot pie, and a variety of sauteed vegetables brings big flavor to this recipe. It's finished off with a thin layer of flaky pie crust and it will certainly leave you wanting more!

1 chicken breast, cooked and cut into 1/2" cubes
1/2 cup sliced carrots, cut into 1/2" pieces
1 cup green beans, cut into 1" pieces
1 cup sliced mushrooms
1/2 cup frozen peas
15 oz. can diced new potatoes, drained
1 small yellow onion, cut into 1/2" pieces (about 1/2 cup)
2 cloves garlic, minced
3/4 cup chicken broth
15 oz. can of cannellini or white kidney beans
1 tsp. salt
1/2 tsp. pepper
1 refrigerated, roll-out pie crust
extra virgin olive oil
1 egg

-over medium heat, warm 1 tbs. olive oil in a large pan and add carrots and onions
-cook until they start to soften and turn slightly brown, about 5-7 minutes
-add another 2 tsp. of olive oil to the pan
-add green beans, mushrooms, and garlic to the pan, reduce heat to medium-low
-cook vegetables for an additional 5-10 minutes, stirring occasionally
-meanwhile, drain and rise cannellini beans
-in a blender or food processor, puree the cannellini beans with chicken broth
-add pureed beans, peas, potatoes, chicken, salt, and pepper to vegetables, stir to coat
-cook for an additional 10 minutes on medium-low, stirring occasionally
-remove vegetable mixture from heat
-pour the mixture into 1 standard 9" pie pan (OR into 4 individual 5" small pie pans with about a cup of mixture into each individual pie pan)
-roll out pie dough and place on top of filling, cutting or folding in any extra pie dough along the rim (if using the small sized pans, divide the dough into quarters, then cut out one 5" circle from each quarter piece of dough)
-cut 3 slits into the center of the dough
-create egg wash: beat one egg with 2 tbs. water
-use a pastry brush to paint a thin layer of egg wash onto the dough
-cook in a 375 degree oven for 30 minutes until crust turns golden brown and flaky
-let cool, serve, and enjoy!

serves 4

I created this recipe when I was using up some leftover white bean soup. It's turned into one of my most asked for dishes!

-Make it vegetarian! Nix the chicken and add more vegetables like zucchini, celery, broccoli, corn, sweet potatoes, or butternut squash.
-Like lots of crust? Double up- put a second pie crust in the pie pan before you pour in the filling. -Instead of using a regular pie crust, try using puff pastry. Place it on the filling, add the egg wash, and cook the same way!
-Make it festive! use a tiny cookie cutter to cut a shape into the center of pie crust instead of making slits.
-There ARE gluten free and dairy free pie crusts out there!
-If you can't find diced potatoes, buy whole potatoes and dice them yourself into 1/2" pieces OR
-You can use a fresh potato instead of canned. Peel and cut the potato, place in water, and boil until the potato pieces are fork tender.
-Here's what I use: refrigerated pie crust and canned potatoes
-Make double and freeze for later! Assemble the pie as instructed, just hold off on the egg wash until your ready to bake. Place the frozen pie in the refrigerator 24 hours before cooking so it can thaw.
-Try it with beef instead. Cook and cut up a tender beef cut such as sirloin.
-Don't like peas? Or carrots? Leave them out! It'll still taste great!
-This recipe is perfect for using up leftover turkey from Thanksgiving!
-If you don't own glass or ceramic individual pie pans, buy disposable aluminum mini pie pans- they work great and are perfect for portion control.

-Why use an egg wash? It helps make the crust turn golden brown and look pretty and glossy. This step can be skipped, or try brushing on olive oil instead.
-Why cut slits into the crust? It allows the steam made from cooking the filling release from the pie, so it won't explode in your oven!

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