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Makeover Chicken Potpies

Ingredients

  • 3/4 cup plus 6 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown.

Nutrition Facts

1 each: 443 calories, 15g fat (6g saturated fat), 78mg cholesterol, 781mg sodium, 45g carbohydrate (11g sugars, 5g fiber), 31g protein.

Reviews

Average Rating: 4.666666
  • IreneAD
    Feb 4, 2016

    Made this tonight, even my fussy husband likesd it. Only change was to add chopped potatoes. A keeper.

  • Orbs
    Dec 10, 2015

    Delicious and the perfect recipe for two: we ate two and froze two. I added broccoli and mushrooms; and used Quorn veggie diced chicken with Better Than Bouillon chicken no chicken bouillon.

  • caree929
    Dec 31, 1969

    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!

  • Ruthlessma
    Dec 31, 1969

    Made this last night, but topped with mashed potatoes leftover from Thanksgiving. Delicious! Will make more tonight with turkey instead & freeze.

  • Christine210
    Dec 31, 1969

    We thought these were delicious. We cheated and used frozen pie crust.

  • lambchopsut
    Apr 18, 2013

    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.

  • magumy
    Mar 6, 2013

    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.

  • ConnieK
    Aug 18, 2012

    Absolutely wonderful!!! I made this today with temps in the mid 30s and wind gusts up 40 mph. It was a great day after all, after making this dish. Great dish for a day like today. I like not adding potatoes since the crust provides just the right amount of starch. Would recommend trying this. Thanks, John for sharing!

  • Betty Warren
    Jan 13, 2013

    Liked this recipe. Made two, froze one. Will make again.

  • BIGRUNNINGTAZ
    Jan 6, 2013

    Lik the reviews said. This is a keeper. It is very good. My husband really liked it and said to make again. Try it.

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