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

Weeknight Chicken Potpie Recipe

Read Reviews (17)
4.25 17
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

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(17)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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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