Name: Makeover Chicken Potpies
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 3/4 cup plus 6 tablespoons all-purpose flour, divided -; 1/4 teaspoon baking powder -; 1/4 teaspoon salt -; 3 tablespoons cold butter, divided -; 2 tablespoons buttermilk -; 1 tablespoon canola oil -; 1 to 2 tablespoons cold water -; 4 medium carrots, sliced -; 3 celery ribs, sliced -; 1 large onion, chopped -; 2-1/2 cups reduced-sodium chicken broth -; 2/3 cup fat-free milk -; 2 cups cubed cooked chicken breast -; 1 cup frozen peas -; 1/8 teaspoon pepper -; 1 egg white, lightly beaten -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Makeover Chicken Potpies

1. 3/4 cup plus 6 tablespoons all-purpose flour, divided -

2. 1/4 teaspoon baking powder -

3. 1/4 teaspoon salt -

4. 3 tablespoons cold butter, divided -

5. 2 tablespoons buttermilk -

6. 1 tablespoon canola oil -

7. 1 to 2 tablespoons cold water -

8. 4 medium carrots, sliced -

9. 3 celery ribs, sliced -

10. 1 large onion, chopped -

11. 2-1/2 cups reduced-sodium chicken broth -

12. 2/3 cup fat-free milk -

13. 2 cups cubed cooked chicken breast -

14. 1 cup frozen peas -

15. 1/8 teaspoon pepper -

16. 1 egg white, lightly beaten -

How to cook deliciously - Makeover Chicken Potpies

1. Stage

In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.

2. Stage

For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside.

3. Stage

Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white.

4. Stage

Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown.