Tonight I made a healthy version of chicken potpie for dinner. I used a recipe from Cooking Light called Chicken Root Vegetable Potpie. I cut the recipe in half and changed out a few of the ingredients, so I have added my modified recipe below.
1 and 1/2 cups low-sodium chicken broth
3/4 cup frozen green peas, thawed
1/2 cup cubed peeled baking potato
1/2 cup cubed peeled sweet potato
1/2 cup sliced celery
1/2 cup sliced carrot
1/2 cup diced yellow onion
1/2 lb boneless, skinless chicken breast, cut into bite-size pieces
1/3 cup all-purpose flour
3/4 cup fat-free milk
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (9-inch) refrigerated pie crust
- Preheat oven to 400°.
- Bring broth to a boil in a medium sauce pan. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
- Increase heat to medium. Place flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 9-inch pie dish coated with cooking spray.
- Place pie crust over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until crust is browned and filling is bubbly.