Because it’s January, everyone seems to be looking for healthy recipes. This means comfort foods like mac ‘n’ cheese, au gratin potatoes, and chicken potpie are off the table, right?
Wrong. This recipe for chicken potpie has all the flavor of the original with way less butter and no cream. It makes enough for eight, so we’re planning on eating it for the next few nights while Gabe introduces me to the Star Wars movies.
Here’s to healthy eating in the new year! May the force be with you.
P.S. A shout-out to my dear friend Jackie, who gave me a Williams-Sonoma gift card that I used to buy this beautiful Emile Henry casserole dish! Thanks, dear!
Light Chicken Potpie
- 1 cup all-purpose flour, plus extra for sprinkling
- 1/4 tsp. baking powder
- 1/4 tsp. table salt
- 4 Tbs. cold unsalted butter
- 1 large egg
- 2 Tbs. skim milk
- 2 small russet potatoes
- 3 1/2 cups low-sodium chicken broth
- 5 medium carrots, cut into chunks
- 1 to 2 tsp. chopped fresh thyme
- 2 Tbs. extra-virgin olive oil
- 1 large onion, chopped
- 3 Tbs. all-purpose flour
- 1/3 cup skim milk
- 3 cups shredded rotisserie chicken, skin removed
- 1 cup fat-free plain Greek yogurt
- 1 cup frozen peas
- 1/2 cup minced fresh parsley
- Kosher salt and freshly ground pepper
Preheat the oven to 425° F.
Prepare the crust: Mix together the flour, baking powder, and salt in a small bowl. Grate the cold butter into the bowl using a fine cheese grater. Mix together with a pastry blender until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Add the egg yolk and milk to the bowl, and mix 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.
Meanwhile, make the filling: 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.
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. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 2 minutes. Add the milk, potato pieces, and the warm broth mixture and simmer until thickened, about 15-20 minutes. Remove from the heat and stir in the chicken, yogurt, peas, and parsley. Season with salt and pepper to taste.
Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/4 inch thick and slightly larger than the dish. Carefully lay the dough over the casserole dish and crimp the edges. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
Source: Slightly adapted from Food Network