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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 1/2 teaspoons canola oil
  • 8 ounces shiitake mushrooms, stems trimmed, sliced
  • 1 clove garlic, minced
  • 6 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 12-ounce can nonfat evaporated milk, (1 1/2 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 1/2 teaspoon dried
  • Salt & freshly ground pepper, to taste
  • 2 carrots, peeled and cut into 1/2-inch chunks
  • 1 cup frozen pearl onions, thawed
  • 3/4 cup frozen peas, thawed
  • 1 recipe Light & Fluffy Biscuit dough (recipe follows)
  • 1 tablespoon nonfat milk

Preparation

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  1. 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.
  2. 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.
  3. Preheat oven to 400°F.
  4. Make Light & Fluffy Biscuit dough. Pat the biscuit dough into a 1/2-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.
  5. 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.

Nutrition information

  • 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; 3154 IU vitamin A; 6 mg vitamin C; 206 mg calcium; 4 mg iron; 668 mg sodium; 525 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1/2 fat free milk, 1 vegetable, 3 lean meat, 1 fat

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