Makeover Chicken Potpies

Name: Makeover Chicken Potpies
Ingredients: 3/4 cup plus 6 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, lightly beaten

16 ingredients

5 steps

Ingredients

3/4 cup plus 6 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, lightly beaten

Directions

1

In a small bowl, 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.
2

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.
3

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.
4

Place ramekins on a
5

. Bake at 425° for 20-25 minutes or until crusts are golden brown.

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