Makeover Chicken Potpies Recipe
- 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
- 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. Yield: 4 servings.
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.
Reviews for Makeover Chicken Potpies
"Made this tonight, even my fussy husband likesd it. Only change was to add chopped potatoes. A keeper."
"Delicious and the perfect recipe for two: we ate two and froze two. I added broccoli and mushrooms; and used Quorn veggie diced chicken with Better Than Bouillon chicken no chicken bouillon."
"Really yummy and pretty easy! I halved the recipe because there's only two of us plus a two year old, and there was enough to make two ramekins plus a small one for my son. I also added 1tsp. poultry seasoning for a little extra flavor. This sure beats store bought pies!"
"Made this last night, but topped with mashed potatoes leftover from Thanksgiving. Delicious! Will make more tonight with turkey instead & freeze."
"We thought these were delicious. We cheated and used frozen pie crust."
"Liked the basic recipe but will add some seasonings next time. I added more thickening to make filling creamier. Dough recipe was great! I doubled it for two top and bottom crusts. Looked impressive made in individual ramikins."
"I don't like it. Filling isn't thick enough, and there isn't enough dough for pot pie pans (vs ramekins). Taste is mediocre at best. Will go with another recipe next time."
"Absolutely wonderful!!! I made this today with temps in the mid 30s and wind gusts up 40 mph. It was a great day after all, after making this dish. Great dish for a day like today. I like not adding potatoes since the crust provides just the right amount of starch. Would recommend trying this. Thanks, John for sharing!"
"Liked this recipe. Made two, froze one. Will make again."
"Lik the reviews said. This is a keeper. It is very good. My husband really liked it and said to make again. Try it."
"Turned out better than I expected. Ended up making double crusts. Crust browned well inside and out. Did bake a little longer. Also not as difficult as I thought it would be. Definitely will make again."
"This was a wonderful recipe!! The sauce was flavorful, it went together quickly, and we loved it. I made it in a 2.5 quart casserole dish, added ten minutes to the baking time, and it turned out just perfect."
"This is wonderfully easy. The only thing I changed was using a bag of frozen mixed veggies,only because I was feeling lazy that day. It also looks quite impressive when you serve this in pretty ramekins."
"Freezing should be a breeze."
"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.."
"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."
"Haven't tried as yet, but sounds great! One question---can this be frozen either before or after baking?"
"family loves this recipe and wants is again !"
"This recipe was simple and tasted delicious! I do like my potpies a little creamier, but that is easy to change."
"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."
"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."
"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."