Chicken Potpie Recipe - How to Make Chicken Potpie

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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.
6 servings

Active Time: 15 minutes

Total Time: 1 hour 5 minutes 

 
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

Preparation

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.

To prepare biscuit topping & bake potpie: Preheat oven to 400°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.

Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving. 

Tips & Notes

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

Per serving: 403 calories; 12 g fat ( 4 g sat , 4 g mono ); 64 mg cholesterol; 46 g carbohydrates; 29 g protein; 4 g fiber; 667 mg sodium; 427 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Fiber (16% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 vegetable, 3 lean meat

From EatingWell:  Fall 2004 

More Chicken Recipes:     

Chicken Divan ^[1]
Arugula & Chicken Sausage Bread Pudding ^[2]
Mexican chicken casserole^[3] 
One-pan Mexican chicken ^[4]
Mexican chicken burgers ^[5]
Chicken and Black Bean Enchiladas with Gooey Jack Cheese^[6] 

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References

1. ^{^} Chicken Divan (chickenandchicken.blogspot.com)
2. ^{^} Arugula & Chicken Sausage Bread Pudding (chickenandchicken.blogspot.com)
3. ^{^} Mexican chicken casserole (chickenandchicken.blogspot.com)
4. ^{^} One-pan Mexican chicken (chickenandchicken.blogspot.com)
5. ^{^} Mexican chicken burgers (chickenandchicken.blogspot.com)
6. ^{^} Chicken and Black Bean Enchiladas with Gooey Jack Cheese (chickenandchicken.blogspot.com)

Source : http://chickenandchicken.blogspot.com/2011/10/chicken-potpie-recipe-how-to-make.html

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