Pie Gals

Every week (almost!) I sit down to a homemade dinner, a bottle of wine and I watch Sex and the City with two of my favorite people. This past week I made a healthier version of chicken pot pie and a normal, fattening version of chocolate peanut butter pie.

Healthy Chicken Pot Pie 
adapted from Everyday Food

– 2 bone-in chicken breasts
– olive oil
– sea salt
– freshly ground pepper
– 2 cups frozen peas
– 4 carrots, chopped
– 2 small onions, chopped
– dried thyme
– phyllo dough
– 2 1/2 cups of lowfat milk
– juice of one lemon (2 tblsp)


  • Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
  • While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
  • Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
  • Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

  • Chocolate Peanut Butter Pie


    30 chocolate wafer cookies
    4 Tbsp unsalted butter, melted
    1 envelope (1/4 oz) unflavored gelatin
    3/4 cup packed light-brown sugar
    1/2 cup creamy peanut butter
    1 cup heavy cream
    1/4 cup chopped peanuts


    1. Preheat oven to 350. Place cookies in a food processor, and process until finely ground (you should have 1-3/4 cups); add butter, and pulse until moistened. Transfer crumb mixture to a 9-inch removable-bottom tart pan. Press firmly into the bottom and up the sides (use bottom of a dry measuring cup to help). Bake until fragrant and set, 15 to 20 minutes; let cool completely. Wipe food processor clean, and reserve.

    2. Place 1/4 cup cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.

    3. In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.

    4. Heat softened gelatin over very low heat, stirring, just until dissolved. Add to peanut butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top.

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