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Chicken Potpie


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

Cooking Spray

1 (9-inch) refrigerated pie crust

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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One comment on “Chicken Potpie

  1. I was looking for something to make with chicken! I’m going to try this! I will let you know how it comes out. ☺

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