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Makeover Chicken Potpies

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

4 ServingsPrep: 30 min. + chilling Bake: 20 min.

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.

2 of 2

Makeover Chicken Potpies (continued)

Directions (continued)

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.

Nutrition 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.