Homemade Chicken Potpie- Somewhat Light But Always Delicious Recipe

Looking for an easy Homemade Chicken Potpie- somewhat light but always delicious recipe? Learn how to make Homemade Chicken Potpie- somewhat light but always delicious using healthy ingredients.


Submitted by charlenegilmore

Makes 6 servings



Easy to make chicken potpie w/ lots of veggies and only a top crust. The quick crust can be made w/ kitchenaid while veggies cook. It's not the lowest fat recipe, but probably 100% better than most chicken potpie recipes. Also, delicious w/ leftover Thanksgiving turkey breast.

Recipe Ingredients for Homemade Chicken Potpie- somewhat light but always delicious

1 cup chopped onion

FILLING:
1 cup chopped celery
3/4 cup chopped carrots
3/4 cup chopped potato
3 cups cooked chicken breast
2 cups peas (canned or frozen)
1 tbs olive oil
2 cups low sodium chicken broth
3/4 cup skim milk
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper

CRUST:
1 cup flour
5 tbs butter
1/4 cup ice water

Recipe Directions for Homemade Chicken Potpie- somewhat light but always delicious

  1. Preheat oven to 400 Farenheit

  2. Start filling:

  3. - peel & finely chop onion, carrots, celery, & potato

  4. - heat oil in heavy bottom pan over medium high heat

  5. - saute veggies (except peas) for 7-9 min- until onion is translucent

  6. Make crust while veggies saute:

  7. - Cut butter into small chunks 1 cm sq

  8. - Mix butter pieces & flour w/ kitchenaid for about 1 min on medium speed- should be crumbly

  9. - Add in ice water slowly until crust hold together- only needs to mix for about 30 seconds

  10. - You are supposed to refrigerate dough, but it's not mandatory- just makes it easier to roll out

  11. - Roll out crust on floured surface into shape & size large enough to cover your casserole dish

  12. Finish filling:

  13. - Butter casserole dish- I use 2 quart round pyrex

  14. - Add 1/4 cup flour to saute'd veggies & mix thoroughly over medium-high heat

  15. - Add milk and stir in fully, then gradually add stock & simmer until sauce is thick & smooth

  16. - Chop chicken into small chunks & add to veggies

  17. - Add peas (thawed if frozen, drained if canned)- I like no sodium added canned peas or frozen is good.

  18. - add salt & black pepper- use these to your taste- I use less salt

  19. - Stir thoroughly & transfer to casserole

  20. Add Crust:

  21. - Cut a couple of vent holes in the rolled out crust

  22. - Lay crust over casserole & trim off any overhanging pieces

  23. - Press edges into side of dish & crimp as desired

  24. - Add trimmed pieces in any shape or design desired

  25. - Brush top w/ lightly beaten egg & transfer to oven

  26. - Bake for 30 min

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 341.9g
Amount Per Serving
Calories
394
Calories from Fat
134
% Daily Value*
Total Fat
14.9g
23%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
85mg
28%
Sodium
380mg
16%
Potassium
541mg
15%
Total Carbohydrates
34.2g
11%
Dietary Fiber
4.5g
18%
Sugars
6.3g
Protein
29.5g
Vitamin A 63% Vitamin C 40%
Calcium 9% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in niacin
  • High in selenium
  • High in vitamin A
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement