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

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4.5 13 12
Publisher Photo
“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

1 each: 326 calories, 9g fat (4g saturated fat), 70mg cholesterol, 511mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 33g protein Diabetic Exchanges:2 starch, 4 lean mea

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


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
daisey5
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
jwinty
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
kboo127
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
pewter
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
gratefulservant_AZ
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.


"

MY REVIEW
PhoebeV
Reviewed Oct. 4, 2008

"This sounds delicious! But I think I will try using pie crusts and see how it turns out. I use the pie shells with Dinty Moore stew and make a beef stew pot pie which is also delicious."

MY REVIEW
walstrom
Reviewed Oct. 3, 2008

"this sounds good and easy! my kind of recipe for after work. Has anyone tried it with a sheet of puff pastry instead of the dinner rolls? I think I would like that better."

MY REVIEW
cminmichigan
Reviewed Oct. 3, 2008

"I am most interested in trying this recipe. Having the cheese in the sauce sounds especially interesting. Like some of the others I will substitute either peas & carrots or mixed vegetables for the broccoli. I only like broccoli that is ala-dente' and that is hard to achieve in a casserole. Thanks cminmichigan"

MY REVIEW
elap2008
Reviewed Oct. 3, 2008

"O peas and carrots sound great I was wondering right away what else I could use besides broccoli, Thanks!!"

MY REVIEW
Mamieon
Reviewed Oct. 3, 2008

"yes I'll use individual baking dishes too. Since I don't care for broccoli I'm gonna use peas and carrots. I appreciate quick recipes too and this one sounds great!!! Thanks.

whiskeywoman2"

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