Speedy Chicken Potpie

Photo: Randy Mayor; Styling: Leigh Ann Ross

You really can get this chicken potpie on the table in 20 minutes. Strips of pastry are a quick stand-in for the traditional crust on top.

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 3 piecrust strips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 341
  • Fat: 8.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 30.4g
  • Carbohydrate: 33.6g
  • Fiber: 2.5g
  • Cholesterol: 69mg
  • Iron: 1.7mg
  • Sodium: 813mg
  • Calcium: 20mg

Ingredients

  • Cooking spray
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 1 bay leaf
  • 2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
  • 2/3 cup frozen green peas and diced carrot blend
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rubbed sage
  • 1/4 (15-ounce) package refrigerated piecrust dough

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.
  3. 3. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.
  4. 4. While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.
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