Light Chicken Potpie

Chicken dishes are liked by most of the people. Try this pot pie in your home.


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

Cooking Instructions

First prepare the crust for chicken potpie:

Pulse the all purpose flour, baking powder and salt in a mixer until combined. Add the butter, one piece at a time, pulsing in the food processor until the mixture looks like coarse meal. Separate the egg while and yellow; refrigerate the egg white. Mix the egg yolk and milk in a bowl, then add the mixture to the food processor, pulsing until the dough comes together. Pour the dough out onto a lightly floured surface and make it into a ball. Flatten the dough into a disk shape, wrap it in plastic wrap and chill for at least 1 hour.

Meanwhile, prepare the filling: Preheat your oven to 425degrees. Prick the potatoes with a steel fork and bake them directly on the oven grill until tender for about 45 minutes. Keep it to cool for some time and then peel the potatoes and cut into small pieces.

Make the chicken broth, carrots and thyme in a small saucepan over simmer medium heat and cook for two minutes; cover pan with a lid and keep it warm. While the chicken broth is getting ready, heat the olive oil in a large vessel over medium heat. Add the finely diced onion and cook until light brown and soft for about 8 mintes. Sprinkle in the flour over the onion and stir until lightly roasted, for 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.

Pour the filling to a two quarter 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

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