Old Fashioned Chicken Potpie

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 310
  • Fat: 12.6g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.2g
  • Carbohydrate: 35.7g
  • Fiber: 3.1g
  • Cholesterol: 55mg
  • Iron: 2.2mg
  • Sodium: 522mg
  • Calcium: 30mg

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. 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. 2. Preheat oven to 400°.
  3. 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.

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