Light Chicken Potpie

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Whole family loved this. I took other's advice and decreased the broth (to about 3 3/4 to 4 cups. Also, cooked the filling a little harder/longer to get the sauce to thicken and reduce. Added a few more carrots and peas. Recipe prep is easy, but a little time consuming. Not enough to keep me from making this again and often. Perfect winter comfort food without all the fat and calories.

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Another great recipe for my collection from FN! I ended using puff pastry because for some reason my pie crust dough turned out horrible. OH, well. But, the rest was mouthwatering!!

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This turned out excellent, even my kids liked it.

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This recipe was delicious! Perfect warm, winter dinner. Lots of components, but very easy to put together. Although it makes a lot of filling, I would cut back on the broth a bit as well as I had some spill over. I also exchanged corn for peas and added a touch of nutmeg to the filling and on the crust. My crust was also extremely dry and crumbly so I added a bit of egg wash to hold it together. Cook time was accurate for me as well. Will be making this one again for sure.

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This was very tasty. It had the perfect potpie flavor. I followed the directions except I used dried herbs instead of fresh, skim milk instead of 2%, my own boiled chicken, plain fat-free yogurt instead of greek yogurt and canned peas instead of frozen. There was a lot of tweaking but I used what I had on hand. The only problem I encountered was that it had a lot of gravy. I even baked it in the oven before putting on the crust to get rid of some of the sauce. Perhaps cut back on some of the broth? It was delicious all the same though.

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I made this light chiken potpie last night and it came out so Yummy~! I didn't put any onions because two of our family members can't eat them. The potpie is light, nongreasy, and very clean to cook. We all love it.

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Very tasty, this is a keeper. But I would suggest a tweaks. 1 I followed the directions and ended up with nearly 2 cups of potpie filling that would not fit into my 2 quart casserole dish. 2 Also the directions suggest baking for 20 to 25 minutes for the crust. TWELVE minutes into baking I checked to see how it was coming along, and it was already very well done. 4 The recipe calls for 3 tablespoons of flour to thicken the potpie filling; next time I'll try 4 or 5 tbsps. My filling turned out a little soupy. 5 I like nutmeg and bay leaf, so I added a little of each to the potpie filling, and added a bit of nutmeg to the top of the crust too.
I'll froze the extra potpie filling. Later I'll use a single serving dish, topped with ready-made pastry dough.