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Old Fashioned Chicken Potpie

Oxmoor House
Hands-On time 23 mins
Total time 1 hr, 58 mins
Yield Serves 8 (serving size: about 1 1/2 cups)
Sometimes you just want pure, homey comfort. Our version hits all the flaky, creamy, potato-rich notes of the classic but is much lighter in calories and sodium.

Ingredients

  • Crust:
  • 6.75 ounces all-purpose flour (about 1 1/2 cups), divided
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, chilled
  • 5 tablespoons ice water
  • Filling:
  • 2 tablespoons unsalted butter
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 1 teaspoon chopped fresh thyme
  • 3 cups fat-free, lower sodium chicken broth
  • 2 1/3 cups cubed red potato (about
  • 1.5 ounces (about 1/3 cup) all-purpose flour
  • 1/3 cup water
  • 2 cups diced cooked rotisserie chicken
  • 1 cup frozen petite peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 teaspoons 1% low-fat milk

Nutrition Information

  • calories 310
  • fat 12.6 g
  • satfat 7.3 g
  • monofat 3.3 g
  • polyfat 0.8 g
  • protein 20.2 g
  • carbohydrate 35.7 g
  • fiber 3.1 g
  • cholesterol 55 mg
  • iron 2.2 mg
  • sodium 522 mg
  • calcium 30 mg

How to Make It

  1. To prepare crust, weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 75 ounces (about 1 1/2 cups) flour and 1/4 teaspoon salt in a large bowl; cut in 7 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 5 tablespoons ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.

  2. Preheat oven to 400°.

  3. To prepare filling, melt 2 teaspoons butter in a Dutch oven over meduim-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, 1/2 teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.

Cook's Notes

This updated version of Chicken Pot Pie is based on a recipe that originally ran in Cooking Light, September 1999. The recipe was retested and updated for The New Way to Cook Light, Oxmoor House, 2012.

The New Way to Cook Light