Chicken Potpie
Chicken Potpie might be just the main course you are searching for. One portion of this dish contains roughly 17g of protein, 16g of fat, and a total of 332 calories. This recipe serves 6 and costs $1.37 per serving. 2584 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. If you have baby carrots, low sodium chicken broth, peas, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is good. If you like this recipe, you might also like recipes such as Chicken Potpie, Chicken Potpie, and Chicken Potpie.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 cup peeled baby carrots
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons cold butter, cut into small pieces
1 tablespoon canola oil
3 teaspoons canola oil, divided
2 1/2 cups diced cooked chicken, or turkey
1/4 cup cornstarch
10 ounces cremini mushrooms, halved
1 teaspoon dried thyme
3/4 cup all-purpose flour
1/4 cup reduced-fat sour cream
2 1/2 cups reduced-sodium chicken broth, divided
1 cup nonfat buttermilk, (see Tip)
1 cup frozen pearl onions, thawed
1 cup frozen peas, thawed
Freshly ground pepper, to taste
1/4 teaspoon salt
1/2 teaspoon salt
2 teaspoons sugar
Equipment:
dutch oven
frying pan
bowl
baking pan
oven
whisk
baking sheet
Cooking instruction summary:
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 400F. 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.
Step by step:
To prepare filling
1. Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat.
2. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes.
3. Transfer to a bowl.
4. Heat the remaining 2 teaspoons oil in the pan over medium-high heat.
5. 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.
6. Add 2 cups broth and bring to a boil; reduce heat to a simmer.
7. 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.
8. Transfer the filling to a 2-quart baking dish.To prepare biscuit topping & bake potpie: Preheat oven to 400F.
9. 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.
10. 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.
11. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.
12. Let cool for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
