Light Chicken Potpie

Name: Light Chicken Potpie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 5 mediums carrots, cut into large chunks; 3 stalks celery, sliced; 1 large egg; 237 milliliters all-purpose flour, plus more for dusting; 3 Tbsps all-purpose flour; 118 milliliters minced fresh parsley; 1 teaspoon chopped fresh thyme; 118 milliliters fat-free plain Greek yogurt; 6 servings Kosher salt and freshly ground pepper; 1 liters low-sodium chicken broth; 79 milliliters 2% milk; 2 Tbsps 2% milk; 2 Tbsps extra-virgin olive oil; 1 large onion, finely diced; 237 milliliters frozen peas; 710 milliliters shredded rotisserie chicken, skinless; 2 smalls russet potatoes; 0 teaspoons fine salt; 4 Tbsps cold unsalted butter, cut into small pieces

You can never have too many main course recipes, so give Light Chicken Potpie a try. This recipe makes 6 servings with 523 calories, 30g of protein, and 25g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, egg, celery, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined.

Ingredients you will need

Baking Powder

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.

Ingredients you will need

Egg Whites

Egg Yolk

Butter

Dough

Milk

Wrap

Egg

Equipment you will use

Food Processor

Plastic Wrap

Bowl

Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.

Ingredients you will need

Potato

Equipment you will use

Oven

Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat.

Ingredients you will need

Chicken Broth

Olive Oil

Carrot

Thyme

Equipment you will use

Sauce Pan

Pot

Add the onion and cook until soft, about 8 minutes.

Ingredients you will need

Onion

Sprinkle in the flour and stir until lightly toasted, about 3 minutes.

Ingredients you will need

All Purpose Flour

Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes.

Ingredients you will need

Celery

Potato

Broth

Milk

Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Parsley

Yogurt

Peas

Transfer the filling to a 2-quart casserole dish.

Equipment you will use

Casserole Dish

Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish.

Ingredients you will need

Salt And Pepper

Egg Whites

Dough

Roll