Makeover Chicken Poties

Makeover Chicken Poties
Makeover Chicken Poties

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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