Old Fashioned Chicken Potpie

Old Fashioned Chicken Potpie Recipe
Oxmoor House
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.

Yield:

Serves 8 (serving size: about 1 1/2 cups)

Recipe from

Recipe Time

Hands-On: 23 Minutes
Total: 1 Hour, 58 Minutes

Nutritional 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

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

Preparation

1. To prepare crust, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 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.

Note:

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.

Scott Mowbray & Ann Taylor Pittman,

The New Way to Cook Light

September 2012
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