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Chicken Potpie

Chicken Potpie

Nutrition Facts
  • cal. (kcal) 403
Chicken Potpie
  • Makes: 6 servings
  • Prep: 15 mins
  • Start to Finish: 1 hr 5 mins
  • Carb Grams Per Serving: 46

Ingredients

    Filling
  • 3 teaspoons canola oil, divided
  • 1 cup frozen pearl onions, thawed
  • 1 cup peeled baby carrots
  • 10 ounces cremini mushrooms, halved
  • 2 1/2 cups reduced-sodium chicken broth, divided
  • 1/4 cup cornstarch
  • 2 1/2 cups diced cooked chicken, or turkey
  • 1 cup frozen peas, thawed
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • Biscuit topping
  • 3/4 cup whole-wheat pastry flour, (see Ingredient Note)
  • 3/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 1/2 tablespoons cold butter, cut into small pieces
  • 1 cup nonfat buttermilk, (see Tip)
  • 1 tablespoon canola oil

Directions

  1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
  2. To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
  3. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
  4. Tips: Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
  5. Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 403 cal., 12 g total fat (4 g sat. fat), 64 mg chol., 667 mg sodium, 46 g carb. (4 g fiber), 29 g pro.

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