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Makeover Chicken Poties


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



Step 1

In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter (well chilled) 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 the filling, in a large skillet, melt remaining butter. Add the carrots,celery and onion; saute until tender- crisp. In a medium 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 until thickened. Stir in the chicken, peas and pepper. Transfer to four 16 oz. ramekins;set aside.

Divide dough into four equal 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.


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