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Chicken Potpie
Chicken Potpie
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From the EatingWell Kitchen
This hearty, satisfying chicken potpie is elevated to company status with a rich-tasting sauce made with shiitake mushrooms, white wine and pearl onions.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1½ teaspoons canola oil
- 8 ounces shiitake mushrooms, stems trimmed, sliced
- 1 clove garlic, minced
- 6 tablespoons all-purpose flour
- ¼ cup dry white wine
- 1½ cups reduced-sodium chicken broth
- 1 12-ounce can nonfat evaporated milk, (1½ cups)
- 4 cups cooked diced chicken, or turkey (1 pound)
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme, or ½ teaspoon dried
- Salt & freshly ground pepper, to taste
- 2 carrots, peeled and cut into ½-inch chunks
- 1 cup frozen pearl onions, thawed
- ¾ cup frozen peas, thawed
- 1 recipe Light & Fluffy Biscuit dough (recipe follows)
- 1 tablespoon nonfat milk
- Associated Recipes:
- Light & Fluffy Biscuits
Preparation
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Active
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Ready In
- Heat oil in a large, heavy saucepan over medium-high heat. Add mushrooms and garlic and saute until the mushrooms are just tender, 3 to 5 minutes. Sprinkle flour over the mushrooms and cook, stirring, for 1 minute. Pour in wine, stirring with a whisk. Gradually whisk in broth and evaporated milk and bring to a boil, stirring. Cook, stirring, until thickened and smooth, about 1 minute. Remove from the heat and stir in chicken (or turkey), lemon juice, parsley and thyme. Season with salt and pepper.
- Blanch carrots in boiling water until tender, about 3 minutes. Stir the carrots, onions and peas into the filling. Spoon the filling into a deep, 3-quart casserole dish and set aside while preparing biscuit topping.
- Preheat oven to 400°F.
- Make Light & Fluffy Biscuit dough. Pat the biscuit dough into a ½-inch-thick disk. Cut out rounds with a 3-inch cutter. Gather the dough scraps together and repeat. Cover the filling with biscuit-dough rounds and brush with fat-free milk.
- Bake for 20 minutes. Reduce the oven temperature to 350°F and bake until the biscuits are nicely browned and the filling is bubbling, an additional 10 to 20 minutes. Serve immediately.
- Make Ahead Tip: Cover and refrigerate the filling (Steps 1-2) overnight.
- Per serving: 382 calories; 8 g fat(3 g sat); 2 g fiber; 43 g carbohydrates; 32 g protein; 134 mcg folate; 72 mg cholesterol; 9 g sugars; 3,154 IU vitamin A; 6 mg vitamin C; 206 mg calcium; 4 mg iron; 668 mg sodium; 525 mg potassium
- Nutrition Bonus: Vitamin A (63% daily value), Folate (34% dv), Iron (22% dv), Calcium (21% dv)
- Carbohydrate Servings: 3
- Exchanges: 2 starch, ½ fat free milk, 1 vegetable, 3 lean meat, 1 fat
