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Comfort Food Without the Guilt: Chicken Potpie
Chicken potpie is one of my favorite comfort foods. What's more satisfying on a cold day than hot, creamy chicken inside a flaky crust? Nothing, unless you're like me and want to watch what you eat. Suddenly this butter- and heavy-cream-laden dish doesn't seem so comforting.
Instead of making a traditional Chicken Potpie recipe that's loaded with fat, I make this healthier version of Chicken Potpie to satisfy my comfort-food craving without the extra calories and fat.
This Chicken Potpie recipe is comfort food without the guilt.
Here's how we gave chicken potpie a healthy recipe makeover:
-- Our Chicken potpie recipe gets a great creamy texture from reduced-fat sour cream and is just as rich-tasting as the original that uses heavy cream.
-- Our Chicken potpie version is also bulked up with extra vegetables for a boost of fiber.
-- The classic flaky crust is still flaky, but we use buttermilk and just a touch of butter to give it flavor and texture.
This Chicken Potpie is studded with peas, mushrooms, carrots and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.
Reduced Fat Chicken Potpie Recipe
Prep Time: 15 minutes
Cook time: 50 minutes
Yield: Serves 6
Reduced Fat Chicken Potpie Recipe Ingredients
3 teaspoons canola oil, divided
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken or turkey
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper to taste
3/4 cup whole-wheat pastry flour (see note)
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup nonfat buttermilk (see tip below)
1 tablespoon canola oil
Reduced Fat Chicken Potpie Recipe Instructions
To prepare the Chicken Potpie 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 and bake potpie:
Preheat oven to 400 F. 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.
Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. It is available in large supermarkets and in natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Chicken Potpie Recipe Nutrition Facts
Per serving: 378 calories; 11 g fat (4 g sat, 4 g mono); 52 mg cholesterol; 42 g carbohydrate; 0 g added sugars; 27 g protein; 4 g fiber; 834 mg sodium; 552 mg potassium
Nutrition Bonus: Vitamin A (67percent daily value), Potassium (16percent dv)
3 carbohydrate servings
Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat
Chicken Potpie, Comfort Food
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Reduced Fat Chicken Potpie Recipe - Comfort Food Without the Guilt
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