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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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(31-24) of 24 reviews

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Reviewed on Oct. 04, 2011 by amkoch

Definitly make again! The crust is amazing! I baked as a casserole instead of individual servings. Didn't have any celery, so I subsituted potatoes and doubled the batch for leftovers.......so glad i did. The BEST chicken pie ever.

Reviewed on Sep. 23, 2011 by gran E

I haven't made this yet, but I have been looking for a chicken pot pie recipe for quite a while and this one caught my eye. As with everything else I have made with the Taste of Home recipes I'm sure this will be delicious.

Reviewed on Sep. 22, 2011 by german_girl_with_curls

May I ask what not being interested in subscribing has to do the with your review of this chicken pot pie recipe? BTW...I make mine almost identical to this one, in mini pie dishes, and it's scrumptious! I also have a gluten-free version that I make, and the pie crust is almost as good.

Reviewed on Nov. 18, 2008 by Morningdove_Wa

Well, that was a trick, can I only see it if I subscribe? I've taken it for years and am not interested in subscribing again.

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