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Makeover Chicken Potpies

 Makeover Chicken Potpies
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
4 ServingsPrep: 30 min. + chilling Bake: 20 min.


  • 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


  • 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.

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Makeover Chicken Potpies (continued)

Directions (continued)

  • 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.