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Weeknight Chicken Potpie

Weeknight Chicken Potpie
“I have long days at work, so I really appreciate quick recipes,” says Lisa Sjursen-Darling of Rochester, New York. “My husband Peter enjoys this casserole, and often makes it while I'm working.”
8 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 1-1/2 cups fat-free milk, divided
  • 1/2 cup reduced-sodium chicken broth
  • 3/4 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 4 cups cubed cooked chicken breast
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 1 tube (11.3 ounces) refrigerated dinner rolls

Directions

  • In a large nonstick saucepan, saute onion in oil until tender. Stir
  • in 3/4 cup milk, broth, sage and pepper. In a small bowl, combine
  • flour and remaining milk until smooth; gradually stir into onion
  • mixture. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened. Stir in the chicken, broccoli and cheese; heat through.
  • Transfer to a 2-qt. baking dish coated with cooking spray. Separate
  • rolls; arrange over chicken mixture. Bake, uncovered, at 350°
  • for 25-30 minutes or until filling is bubbly and rolls are golden
  • brown. Yield: 8 servings.
© Taste of Home 2009 Tasteofhome Logo

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Weeknight Chicken Potpie (continued)

Nutrition Facts: 3/4 cup chicken mixture with 1 roll equals 326 calories, 9 g fat (4 g saturated fat), 70 mg cholesterol, 511 mg sodium, 28 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 very lean meat, 2 starch, 1 fat.
© Taste of Home 2009 Tasteofhome Logo