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Weeknight Chicken Potpie Recipe
Weeknight Chicken Potpie Recipe photo by Taste of Home

Weeknight Chicken Potpie Recipe

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“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.”
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TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 8 servings

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

Nutritional 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 lean meat, 2 starch.

Directions

  1. 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.
  2. 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.
Originally published as Weeknight Chicken Potpie in Light & Tasty October/November 2007, p54

Nutritional 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 lean meat, 2 starch.

Reviews for Weeknight Chicken Potpie

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 5, 2012

I used a rotisserie chicken. I also added a packet of flavor boost and used grands biscuits and triple cheddar cheese. It turned out great. I loved it.

MY REVIEW
Reviewed Apr. 1, 2012

My husband was able to put this together, which speaks for the ease of prep. We increased the cheese to 8 oz and used crescent rounds on top instead of the dinner rolls.

MY REVIEW
Reviewed Aug. 2, 2010

Yummy....I added onions and carrots. I made garlic dumplings with bisquick. Leftovers were quickly ate up the next day. I have VERY picky kids!

MY REVIEW
Reviewed Oct. 10, 2008

I think next time, I'll use canned biscuits instead. The rolls were hard as a rock. Maybe a few minutes less in the oven would have helped.

MY REVIEW
Reviewed Oct. 4, 2008
  • 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.


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