Not on a Thanksgiving theme, but I said in the "what are you eating" thread that I would post the chicken pot pie recipe I've been making in here. There are lots of notes because I like to keep track of changes that I make while cooking, but maybe they will help you see what kind of adjustments are easily made! I like this recipe, because I usually have the ingredients in the house (aside from phyllo dough, but that can be kept in the freezer), you don't need a crust just phyllo dough, and it's pretty easy to make.
LIGHTER CHICKEN POT PIE
Recipe from: http://www.marthastewart.com/317035/lighter-chicken-potpie
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each) [dark meat is also fine]
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick [I used not quite as much carrot, and added a Yukon Gold potato once, and two random potatoes another time]
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk [I used 2%]
1 package (10 ounces) frozen peas, thawed [fresh peas also work]
2 tablespoons fresh lemon juice [used black cherry cider vinegar once instead, and fine]
6 phyllo sheets (each 12 by 17 inches), thawed
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.
NOTE: I had time, so cooked chicken in cast iron (12”), then used cast iron to cook vegetables, and later to bake the pie in, so just used one pan. I added a bit of olive oil to chicken juices in pan, rather than 3 tbsp. Cooked potatoes and onion for a bit first, then added carrots and thyme. Also, cooking until it “thickens” is a little hard to estimate, but I would say it doesn’t actually have to thicken as much as I always expect it needs to, because it continues thickening in the oven and when you add in all the chicken and peas. So don’t worry about getting it really thick, because it can reduce the sauce too much.
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. [I just left in cast iron]
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. [Didn’t need 20-25 minutes, only about 15, maybe because pan was already hot!] Let potpie cool 15 minutes before serving.
NOTE: Using one pan, and with only small burner working, took solid 45 minutes from chicken in oven to thickened sauce (oven was already preheated). Plus 15 minutes to stir in extras, and add phyllo dough to top. = 1 hour total prep before putting in oven (not all active – slicing vegetables is quick, and only takes part of time chicken is cooking). Frozen peas worked fine, still only needed 15 minutes to cook.