Contributing food editor Mark Bittman forgoes the high-fat crust used in traditional pot pie and serves this 30-minute meal atop brown rice, whole-grain bread, or whole-wheat fettuccine.
- 1/4 cup olive oil, divided in half
- 2 leeks, washed well, dried, and chopped salt and ground black pepper to taste
- 1 cup dry white wine
- 1 cup vegetable stock
- 1/2 teaspoon chopped fresh thyme or tarragon
- 2 boneless chicken breasts
- 3 large red potatoes, cut into 1-inch cubes
- 2 medium carrots, cut into coins
- 225g sugar snap peas, trimmed
- 225g asparagus, cut into 2.5cm pieces
- 2 tablespoons freshly squeezed lemon juice
- Put half the oil in a large skillet on medium heat. Add leeks, salt, and pepper. Cook for five minutes.
- Add wine, stock, and thyme; boil one minute. Add chicken, reduce heat, cover, simmer until barely cooked (five minutes), then remove.
- Add potatoes. Bring to a boil, then simmer five minutes.
- Add carrots; cook a few minutes. The liquid should thicken; if not, turn up heat and cook a few minutes while stirring.
- Slowly add remaining oil while stirring. Add peas and asparagus. Cook for three minutes.
- Chop chicken; return to skillet with any chicken juices and the lemon. Warm through.
Kilojoules Per Serving: 1925
Mark Bittman is the author of The Food Matters Cookbook. Go to markbittman.com.