This hearty, satisfying chicken potpie is elevated to company status with a rich-tasting sauce made with shiitake mushrooms, white wine and pearl onions.
- 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
- Heat oil in a large, heavy saucepan over medium-high heat. Add mushrooms and garlic and sauté 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 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the filling (Steps 1-2) overnight.
Per serving: 401 calories; 8 g fat (4 g sat, 2 g mono); 73 mg cholesterol; 47 g carbohydrates; 32 g protein; 2 g fiber; 592 mg sodium; 477 mg potassium.
Nutrition Bonus: Vitamin A (64% daily value), Selenium (47% dv), Folate (33% dv), Calcium & Iron (20% dv).
Carbohydrate Servings: 3
Exchanges: 2 starch, 1/2 fat free milk, 1 vegetable, 3 very lean meat, 1 fat
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