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Makeover Chicken Potpies Recipe

Makeover Chicken Potpies Recipe photo by Taste of Home

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By using feel-good ingredients like peas, carrots and fat-free milk, you'll want to dive into this healthy and comforting pot pie on days when it's icy cold outside. —John Slivon, Milton, Florida

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Makeover Chicken Potpies Recipe

Prep: 30 min. + chilling Bake: 20 min.

Yield: 4 Servings

30 20 50

Ingredients

1 cup plus 2 tablespoons all-purpose flour, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold butter, divided
2 tablespoons buttermilk
1 tablespoon canola oil
1 to 2 tablespoons cold water
4 medium carrots, sliced
3 celery ribs, sliced
1 large onion, chopped
2-1/2 cups reduced-sodium chicken broth
2/3 cup fat-free milk
2 cups cubed cooked chicken breast
1 cup frozen peas
1/8 teaspoon pepper
1 egg white, lightly beaten

Directions

In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside.
Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white.
Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown. Yield: 4 servings.

Nutritional Facts 1 potpie equals 443 calories, 15 g fat (6 g saturated fat), 78 mg cholesterol, 781 mg sodium, 45 g carbohydrate, 5 g fiber, 31 g protein.

Originally published as Makeover Chicken Potpies in Healthy Cooking December/January 2009, p18

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Reviews for Makeover Chicken Potpies

Makeover Chicken Potpies

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Reviewed on Apr. 18, 2013 by lambchopsut

Liked the basic recipe but will add some seasonings next time. I added more thickening to make filling creamier. Dough recipe was great! I doubled it for two top and bottom crusts. Looked impressive made in individual ramikins.

Reviewed on Mar. 06, 2013 by magumy

I don't like it. Filling isn't thick enough, and there isn't enough dough for pot pie pans (vs ramekins). Taste is mediocre at best. Will go with another recipe next time.

Reviewed on Jan. 20, 2013 by ConnieK

Absolutely wonderful!!! I made this today with temps in the mid 30s and wind gusts up 40 mph. It was a great day after all, after making this dish. Great dish for a day like today. I like not adding potatoes since the crust provides just the right amount of starch. Would recommend trying this. Thanks, John for sharing!

Reviewed on Jan. 13, 2013 by Betty Warren

Liked this recipe. Made two, froze one. Will make again.

Reviewed on Jan. 06, 2013 by BIGRUNNINGTAZ

Lik the reviews said. This is a keeper. It is very good. My husband really liked it and said to make again. Try it.

Reviewed on Jan. 03, 2013 by samplethis

Turned out better than I expected. Ended up making double crusts. Crust browned well inside and out. Did bake a little longer. Also not as difficult as I thought it would be. Definitely will make again.

Reviewed on Jan. 02, 2013 by jeribitney

This was a wonderful recipe!! The sauce was flavorful, it went together quickly, and we loved it. I made it in a 2.5 quart casserole dish, added ten minutes to the baking time, and it turned out just perfect.

Reviewed on Jan. 02, 2013 by njgigi

This is wonderfully easy. The only thing I changed was using a bag of frozen mixed veggies,only because I was feeling lazy that day. It also looks quite impressive when you serve this in pretty ramekins.

Reviewed on Jan. 02, 2013 by Laino

I am not judging other people. I'm just asking folks to use common sense by not judging recipes they haven't tried. Politically speaking, it's like asking people to vote for something before they read it. Happy New Year, too, to the crankies out there.

Reviewed on Jan. 01, 2013 by marian08

I've made a recipe similar to this one only it used a store bought pie crust and it was made in small pie dishes. It can be frozen uncooked. Only thing different was after cooking the veggies I added the flour and cooked it for a few minutes then added the milk and broth. by cooking the flour first it takes away that flour taste. I would make this one.

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