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Old-Fashioned Chicken Potpie

Oxmoor House
Yield 6 servings
Comfort food goes lighter in this recipe for chicken potpie. Homemade stock adds a depth of old-fashioned flavor to this classic.


  • Crust:
  • 1 cup all-purpose flour, divided
  • 3 tablespoons ice water
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 cup vegetable shortening
  • Filling:
  • 3 cups Chicken Stock, divided
  • 2 1/3 cups cubed red potato (about 1 pound)
  • 1 cup (1/4-inch-thick) sliced carrot
  • 2 teaspoons butter or stick margarine
  • 1/2 cup chopped shallots or onions
  • 1/2 cup all-purpose flour
  • 2 cups diced cooked chicken
  • 1 cup frozen petite green peas
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • Dash of black pepper
  • Cooking spray
  • 2 teaspoons 1% low-fat milk

Nutrition Information

  • calories 366
  • caloriesfromfat 30 %
  • fat 12.4 g
  • satfat 3.6 g
  • monofat 4 g
  • polyfat 3.1 g
  • protein 20.2 g
  • carbohydrate 42.5 g
  • fiber 2.8 g
  • cholesterol 46 mg
  • iron 3.5 mg
  • sodium 698 mg
  • calcium 40 mg

How to Make It

  1. To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

  2. Preheat oven to 400°.

  3. To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.

  4. Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.