- 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. 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.
Reviews for Makeover Chicken Potpies
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"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."