Old Fashioned Chicken Potpie - Cooking Light Magazine
by jicket
Sometimes you just want pure, homey comfort. Our version hits all the flaky, creamy, potato-rich notes of the classic but is much lighter in calories and sodium.
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INGREDIENTS
- 6.75 ounces all-purpose flour (about 1 1/2 cups), ; CRUST
- 1/4 teaspoon salt ; CRUST
- 7 tablespoons unsalted butter, chilled $ ; CRUST
- 5 tablespoon ice water ; CRUST
- 2 tablespoon unsalted butter ; FILLING
- 1 cup carrot ; chopped - FILLING
- 1/2 cup onion ; chopped - FILLING
- 1 teaspoon fresh thyme ; chopped - FILLING
- 3 cup chicken broth ; fat-free, lower sodium - FILLING
- 2 1/3 cup cubed red potato ; FILLING
- 1.5 ounces all-purpose flour ; (about 1/3 cup) FILLING
- 1/3 cup water ; FILLING
- 2 cups rotisserie chicken ; diced, cooked- FILLING
- 1 cup frozen petite peas ; FILLING
- 1/2 teaspoon salt ; FILLING
- 1/4 teaspoon freshly ground black pepper ; FILLING
- Cooking spray ; FILLING
- 2 teaspoons 1% low-fat milk ; FILLING
INSTRUCTIONS
1. To prepare crust, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour and 1/4 teaspoon salt in a large bowl; cut in 7 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 5 tablespoons ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.
2. Preheat oven to 400°.
3. To prepare filling, melt 2 teaspoons butter in a Dutch oven over medium-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, 1/2 teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.
Note:
This updated version of Chicken Pot Pie is based on a recipe that originally ran in Cooking Light, September 1999. The recipe was retested and updated for The New Way to Cook Light, Oxmoor House, 2012.
Scott Mowbray & Ann Taylor Pittman, The New Way to Cook Light, Cooking Light SEPTEMBER 2012
NOTES
Nutritional Information
Amount per serving
Calories: 310
Fat: 12.6g
Saturated fat: 7.3g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 0.8g
Protein: 20.2g
Carbohydrate: 35.7g
Fiber: 3.1g
Cholesterol: 55mg
Iron: 2.2mg
Sodium: 522mg
Calcium: 30mg
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (642g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 1341 | ||
| Calories from Fat: 788 (59%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 87.5g | 117 % | |
| Saturated Fat 29.5g | 147 % | |
| Monounsaturated Fat 34.2g | ||
| Polyunsanturated Fat 16.5g | ||
| Cholesterol 410.2mg | 126 % | |
| Sodium 472.5mg | 16 % | |
| Potassium 1262.7mg | 33 % | |
| Total Carbohydrate 33.5g | 10 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 31.3g | ||
| Protein 100.1g | 143 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1341
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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