MAKEOVER CHICKEN POTPIES

Makeover Chicken Potpies image

By using feel-good ingredients like peas, carrots and fat-free milk, you'll want to dive into this healthy and comforting pot pie on days when it's icy cold outside. -John Slivon, Milton, Florida

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 16

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Ingredients

3/4 cup plus 6 tablespoons all-purpose flour, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold butter, divided
2 tablespoons buttermilk
1 tablespoon canola oil
1 to 2 tablespoons cold water
4 medium carrots, sliced
3 celery ribs, sliced
1 large onion, chopped
2-1/2 cups reduced-sodium chicken broth
2/3 cup fat-free milk
2 cups cubed cooked chicken breast
1 cup frozen peas
1/8 teaspoon pepper
1 egg white, lightly beaten

Steps:

In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour., For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside., Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white., Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown.

Nutrition Facts : Calories 443 calories, Fat 15g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 5g fiber), Protein 31g protein.