Healthy Chicken Potpie by
Source: Bobby Dean
Ingredients
-1 TB canola oil
-1 cup chopped onion
-1 cup chopped carrots
-1 1/2 TB flour
-3/4 cup low sodium chicken broth
-1/2 cup skim milk
-1/2 cup low fat cheddar cheese
-1 1/2 cup cooked and chopped boneless, skinless chicken breast
-1 1/2 cup frozen peas
-1/2 tsp celery salt
-1 1/4 cup flour
Instructions
Preheat oven to 375F. Spray 9in. pie pan.
FILLING: In large skillet, heat the oil over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Add the flour and cook, stirring for 30 seconds. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened, about 5 minutes, whisk in the cheddar until melted. Then stir in the chicken, peas, and celery salt. Scrape filling into the prepared pie plate.
PASTRY:In a small bowl, whisk flour and salt. Mix in the oil with a fork. Knead in enough water until crust just hold together. On a lightly floured surface, roll out the dough to a 10in circle. Drape the crust over the filling in the pie plate and tuck in the sides. Cut 2 vents in top of crust and bake about 30 minutes or until the crust is golden and the filling is bubbling.
FILLING: In large skillet, heat the oil over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Add the flour and cook, stirring for 30 seconds. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened, about 5 minutes, whisk in the cheddar until melted. Then stir in the chicken, peas, and celery salt. Scrape filling into the prepared pie plate.
PASTRY:In a small bowl, whisk flour and salt. Mix in the oil with a fork. Knead in enough water until crust just hold together. On a lightly floured surface, roll out the dough to a 10in circle. Drape the crust over the filling in the pie plate and tuck in the sides. Cut 2 vents in top of crust and bake about 30 minutes or until the crust is golden and the filling is bubbling.
Servings: 8