Chicken Potpie, Bobby Deen's

By Hollywood

Bobby Deen's slimmed down version of his mother's famous chicken potpie cuts the fat without sacrificing the decadence of the original, and all it takes is a few healthy substitutions.

Ingredients

• 1 tablespoon canola oil
• 1 cup onions, finely chopped
• 1 cup carrots, finely chopped
• 1 1/2 tablespoons all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1/2 cup skim milk
• 1/2 cup low-fat Cheddar cheese
• 1 1/2 cup boneless, skinless chicken breast, cooked and coarsely chopped
• 1 1/2 cup frozen peas
• 1/2 teaspoon celery salt
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 3 to 5 tablespoons ice-cold water

Details

Servings 8

Preparation

Step 1

Preheat the oven to 375˚F. Lightly spray a 9-inch pie plate with cooking spray.

FILLING:
In a large skillet, heat the oil over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened, about 5 minutes. Whisk in the Cheddar until melted, then stir in the chicken, peas, and celery salt. Scrape the filling into the prepared pie plate.

PASTRY:
In a small bowl, whisk together the flour and salt. Mix in the oil with a fork. Knead in enough water until the crust just holds together. On a lightly floured surface, roll out the dough to a 10-inch circle. Drape the crust over the filling in the pie plate and tuck in the sides. Cut two vents in the top of the crust and bake for about 30 minutes, or until the crust is golden and the filing is bubbling.