Makeover Chicken Potpies

By newbaucher

These potpies are delicious and creamy with an amazing crust. With veggies and chicken in every bite, you'll want to serve these every night! John Slivon - Navarre Beach, Florida

Ingredients

• 1 cup plus 2 tablespoons all-purpose flour, divided
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter, divided
• 2 tablespoons buttermilk
• 1 tablespoon canola oil
• 1 to 2 tablespoons cold water
• 4 medium carrots, sliced
• 3 celery ribs, sliced
• 1 large onion, chopped
• 2-1/2 cups reduced-sodium chicken broth
• 2/3 cup fat-free milk
• 2 cups cubed cooked chicken breast
• 1 cup frozen peas
• 1/8 teaspoon pepper
• 1 egg white

Details

Servings 4

Preparation

Step 1

Combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside.
Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white.
Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown. Yield: 4 servings.