Rating: 4 stars
38 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 6
  • 4 star values: 17
  • 5 star values: 11

Serve a homemade chicken potpie for dinner tonight. It tastes just like mom's, but cooks in a fraction of the time.

David Bonom
Recipe by Cooking Light October 2006

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Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

  • Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

Nutrition Facts

348 calories; calories from fat 24%; fat 9.2g; saturated fat 4.1g; mono fat 2.2g; poly fat 0.9g; protein 23.5g; carbohydrates 43.3g; fiber 4.4g; cholesterol 55mg; iron 3.1mg; sodium 634mg; calcium 131mg.
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