Photo: Light Chicken Potpie Recipe
Ingredients
For the Crust:
- 1 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons 2% milk
For the Filling:
- 2 small russet potatoes
- 4 1/2 cups low-sodium chicken broth
- 5 medium carrots, cut into large chunks
- 1 to 2 teaspoons chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 3 tablespoons all-purpose flour
- 1/3 cup 2% milk
- 3 stalks celery, sliced
- 3 cups shredded rotisserie chicken, skin removed
- 1/2 cup fat-free plain Greek yogurt
- 1 cup frozen peas
- 1/2 cup minced fresh parsley
- Kosher salt and freshly ground pepper
Directions
Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
Per serving (1 cups): Calories 482; Fat 19 g (Saturated 8 g); Cholesterol 137 mg; Sodium 795 mg; Carbohydrate 47 g; Fiber 5 g; Protein 31 g
Photograph by Kate Mathis
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By victoriag2008
Boston, MA
on April 23, 2013
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this recipe is delicious! I've made it now a bunch of times and it has yet to disappoint. Even my dad, "the picky-eater" loves it. I usually use store bought pie crust to save time. It makes alot of leftovers so if i have a larger crowd to feed i use two pie crusts and place the filling in a bigger dish. everybody leaves with full bellies!
By bethann123
highlands ranch, CO
on April 10, 2013
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Overall, this was a really good recipe to start with. I followed it almost exactly, but I would make a few changes next time. There isn't enough dough for the crust, so I would probably double it next time, since I had a hard time getting it to cover an 8"x8" baking dish without being too thin. I also thought that it seriously lacked salt, and we found ourselves adding quite a bit on our own. I think I would probably try it with at least half regular chicken broth next time, just to up the salt a little bit. We also don't like onions, but I wanted to add a little bit of the flavor, so I went ahead and added some onion powder and garlic powder to both the broth mixture, the potatoes, and the chicken, which I used some breasts I just stuck in the oven and shredded. I was really happy with it though, reminds me of the ones I used to have as a kid, and even my husband liked it, which is the most shocking part! I would definitely make this again.
By Jullybeaners
on March 19, 2013
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Good recipe - but don't take any shortcuts with the crust! It was the best part, and honestly didn't take that long (you're taking the time to make the recipe anyway, don't cut corners with this!. I microwaved the potatoes, used poached chicken breast, used 4 cups of broth, and doubled up on the peas. It came out delicious, although a little soupy (I wish I had used less broth like other reviewers had said and maybe 1/2cup of fresh parsley is a little much. I didn't double up on the crust and found the amount to be perfect and not too hard to roll out (I used a round ceramic casserole dish and didn't want to significantly up the calories by doing so.
Read all 55 reviews