I hear ya! I love a good pot pie, and it used to be something I thought I could never have!
But instead - I use Alton Brown's recipe (this is for curry pot pie, but just omit the curry powder and it'll be regular, if you want it) here: http://www.foodnetwork.com/recipes/alton-brown/curry-chicken-pot-pie-recipe.html
I skip the butter, go very light on the oil and add extra veggies (zucchini and parsnips, typically). AND THEN - the best thing EVER: I use phyllo pastry for the crust instead of a typical thick, heavy crust. I found out how to do that here: http://www.food.com/recipe/phyllo-chicken-pot-pie-from-frozen-phyllo-dough-448972
You may want to cook up some brown rice to go with this if you have big appetites like my husband's to contend with. I just do a little brown rice and cook it with tumeric in it, and it's delightful.
I really enjoy this pot pie, and it's surprisingly fast, so I thought I'd share it. If you want to make it curried, just so you know, I brown the spices first (curry, garam masala, cayenne and crushed chillis are my go-tos) and add a ton of garlic. That's my little tip! :)
Hope that helps!
| current weight: 165.0