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Chicken Potpie

From: EatingWell

This chicken potpie is studded with peas, mushrooms, carrots and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.

Servings: 6 servings
Prep: 15 mins
Total: 1 hr 5 mins
Rated : Not yet rated
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
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.
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.
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 Facts
Calories 403, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Cholesterol 64 mg, Sodium 667 mg, Carbohydrate 46 g, Fiber 4 g, Protein 29 g, Potassium 427 mg. Daily Values: Vitamin A 70%. Exchanges: Starch 2,Vegetable 1,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet

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