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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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(11-20) of 24 reviews

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Reviewed on Jan. 01, 2013 by annsway1

Don't judge other people since they haven't tried it. Its none of your business, plus that, good cooks can always tell if its going to be good!! Freezing should be a breeze too.

Reviewed on Jan. 01, 2013 by myrtle grubeinhopper

I agree with Laino. CJ

Reviewed on Jan. 01, 2013 by kckm9pa

Sorrry, Laino, but after cooking as many years as I have, I can judge pretty well the outcome of a recipe. Hope that your New Year improves.

Reviewed on Jan. 01, 2013 by waynejv

I am not good at crust,so I used bought pie crust,however the receipt turned out just great. It was hard to cut things down for only one,but I managed it. Perhaps some one could devise a method for us widowed men.However,it was very good and I'll make it again..

Reviewed on Jan. 01, 2013 by Laino

Why do folks keep rating recipes they haven't tried? Just make your comments without clicking on any stars.

Reviewed on Jan. 01, 2013 by Susie77

I've made this several times; this isn't the first time it appeared in our daily recipe email. It's excellent! My husband is not a chicken, potpie, or veggie fan and even he liked it. I usually make a whole chicken on our smoker, and then simmer the remains to make my own slightly-smoky chicken broth. It's amazing in this recipe. I've also added potatoes -- they're good too.

Reviewed on Jan. 01, 2013 by kckm9pa

Haven't tried as yet, but sounds great! One question---can this be frozen either before or after baking?