Want more iVillage? Sign up for our
Newsletters
Chicken Potpie
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.
Jim Romanoff
Used by permission. (c) Eating Well, Inc.
Ingredients
| 3 teaspoons canola oil, divided | Freshly ground pepper, to taste | |
| 1 cup frozen pearl onions, thawed | 3/4 cup whole-wheat pastry flour, (see Ingredient Note) | |
| 1 cup peeled baby carrots | 3/4 cup all-purpose flour | |
| 10 ounces cremini mushrooms, halved | 2 teaspoons sugar | |
| 2 1/2 cups reduced-sodium chicken broth, divided | 1 1/4 teaspoons baking powder | |
| 1/4 cup cornstarch | 1/2 teaspoon baking soda | |
| 2 1/2 cups diced cooked chicken, or turkey | 1 teaspoon dried thyme | |
| 1 cup frozen peas, thawed | 1 1/2 tablespoons cold butter, cut into small pieces | |
| 1/4 cup reduced-fat sour cream | 1 cup nonfat buttermilk, (see Tip) | |
| 1/4 teaspoon salt |
directions
Prep:
15 min
Total:
More than 60 min
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
1
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.
-
2
To prepare biscuit topping & 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.
-
3
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
notes
Ingredient 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. 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.
nutritional information
Chime In
Today's Best Saving
from
- Dear Slashfood Readers: Our New Home
- Delivery Man Publicly Shames Bad Tippers On Blog
- FDA Still Struggling to Define "Gluten-Free"
- Thieves Prey on Starbucks Customers
- 'Top Chef' to Become a Broadway Musical?
- How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much)
- Alien Invasion Cupcakes: Recipe of the Day
from
- Court Orders Woman to Stay Away from Jeff Goldblum
- Watch: Whoopi, Carson Join Cast of Fallon’s ‘Downton Sixbey’
- Britney Spears Denies Storming Off Set in ‘X Factor’ Debut
- ‘Idol’ Moves Toward Lower Payouts for Runners-Up
- Lee Rich, Producer of ‘The Waltons’ and ‘Dallas,’ Dies
- ‘DWTS’ All-Stars: Kate and Bristol and Carson? Oh, My!
The iVillage Network