Meanwhile, let chicken cool until you can handle it comfortably. Remove skin from chicken, and pull away meat from the bones. Cut large pieces of meat into bite-sized pieces and set aside. On a separate cutting board, dice carrots, celery and 1 onion. Remove thyme leaves from remaining 3 thyme sprigs, and remove leaves from remaining sage stem. Mince herbs.
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In a large skillet over medium-high heat, warm 2 teaspoons olive oil. Cook onions, carrots and celery until soft, about 10 minutes. Stir in herbs and salt and pepper. Sprinkle with flour and cook for 1 minute, stirring often, until flour is cooked. Add 4 cups of reserved broth and simmer for 5 to 6 minutes. Add some water if mixture gets too thick. Tumble in frozen peas, pour in half and half, add chicken pieces, and reduce heat to low. Simmer for about 5 minutes, stirring often. Remove from heat.
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Divide filling among the four ovenproof bowls, and top each bowl with trimmed pie crust. Crimp the crust that hangs over the tops of the bowls. Cut three slits into the top of each pie.
In a small bowl, whisk egg white with 1 tablespoon of water. Brush egg wash* on top of pie crust. Place pies on a baking sheet covered with aluminum foil. Bake for 35 to 40 minutes or until crust is golden and filling is bubbling. Remove from oven and let cool for 10 minutes before serving. Makes 4 pies.
*Note: The egg white will help the crust brown, but won't make the crust glossy—only egg yolk will achieve both.
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Healthy Apple Pie Recipe
Ingredients
2 butter-free pie crusts8 granny smith apples, skinned, cored and cut into thin half-moon slices
3/4 cup plus 1 tablespoon cup sugar
Zest and juice of 1 lemon
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
pinch of salt
1 egg white
Preheat oven to 375 degrees F. On a lightly floured surface, roll out pie crusts until they fit into 9-inch pie pan. Place one of the crust disks into the bottom of the pie pan. Cover the other pie crust and set in a cool area of your kitchen.
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In a large bowl, combine apples, 3/4 cup sugar, lemon zest and juice, spices, flour, vanilla extract and salt. Mix well with hands. Dump apple mixture into pie crust. Top pie with second crust; seal and crimp edge, cutting any excess dough. Cut three slits in top of pie.
In a small bowl, whisk egg white with 1 tablespoon of water. Brush egg wash on top of pie crust. Place pie on baking sheet covered with aluminum foil. Bake for 60 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and let cool for 60 minutes before serving.
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