Makeover Chicken Potpies

Name: Makeover Chicken Potpies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 3/4 cup plus 6 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

TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min. YIELD: 4 servings.

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

Ingredients

3/4 cup plus 6 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

1. 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.
2. 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.
3. 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.
4. Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown.

Nutrition Facts

1 each: 443 calories, 15g fat (6g saturated fat), 78mg cholesterol, 781mg sodium, 45g carbohydrate (11g sugars, 5g fiber), 31g protein.