Chicken NOT Pie
Can chicken pot pie still be considered comfort food if you leave out the crust? Mark Bittman thinks so. The longtime food writer and author of "Food Matters: A Guide to Conscious Eating" offers his own unique spin on this timeless classic.
This one-pot version was originally created by Mark Bittman. Skipping the high-fat pastry/crust used in a traditional pot pie, Bittman focused on the healthier aspects of the dish. However, the recipe I fell in love with is an even healthier version by Prevention Magazine. Since I can’t access that online anymore, I share that recipe with you here.
CHICKEN NOT PIE
3 Tbsp. olive oil
1 small onion
1 1/2 cups chicken broth
1 cup water
1 tsp dried thyme or tarragon
12 oz. boneless, skinless chicken breast
2-3 large Yukon gold potatoes, cut into 1 inch cubes
2 medium carrots or parsnips, sliced
1 1/4 tsp salt
1/2 lb green beans or asparagus, cut into 1 inch pieces
2 Tbsp fresh lemon juice
1 cup frozen peas
1 Tbsp chopped fresh parsley
Heat oil in large Dutch oven over medium heat. When hot, add onion and cook, stirring occasionally, until softened (about 5 min.). Add stock, water, and thyme. Bring to boil and add chicken. Reduce heat to medium-low, cover, and simmer until meat is barely cooked through (5-6 minutes). Remove chicken. Stir in potatoes, carrots, green beans, and salt and bring to a boil. Reduce heat so liquid bubbles enthusiastically. Cover and cook, stirring occasionally, until vegetables are just tender (about 20 minutes). If liquid hasn’t begun to thicken, increase the heat and cook a few minutes longer, stirring to prevent vegetables from sticking. Chop or slice chicken and return it, along with any accumulated juices, to the pot. Stir in lemon juice. When warmed through, add peas. Taste and add salt and pepper if needed. Serve sprinkled with parsley, if desired.
Enjoy!