Monday, October 1, 2012

Creamy Chicken Potpie Recipe

Photo: Creamy Chicken Potpie Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Creamy Chicken Potpie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Creamy Chicken Potpie.

An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.

4 servings

Active Time: 25 minutes

Total Time: 45 minutes


4 teaspoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breast, trimmed, cut into 1/2-inch cubes
1 cup sliced shallots
1 10- or 12-ounce bag frozen mixed vegetables (2-2 1/2 cups), thawed
1/4 teaspoon dried thyme
2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 sheets 9-by-14-inch phyllo dough, defrosted (follow package directions)
Cooking spray (olive oil or canola oil)


Preheat oven to 425°F.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring often, until it turns white, 2 to 3 minutes. Remove to a plate. Add the remaining 2 teaspoons oil and shallots, reduce heat to medium and cook, stirring, until slightly softened, 2 to 3 minutes. Stir in vegetables and thyme; cook, stirring occasionally, until hot, 2 to 4 minutes. Pour in 1 3/4 cups broth and bring to a boil. Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan. Return to a boil and cook until thickened, about 1 minute. Off the heat, stir in the chicken, sour cream, salt and pepper. Divide the mixture among four 12-ounce ovenproof baking dishes.
Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking. Cut the stacks in half crosswise. Drape one half over each baking dish. Tuck in any overhanging edges.
Set the potpies on a baking sheet. Bake until the tops are golden and the filling bubbly, 18 to 20 minutes.

Tips & Notes

Make Ahead Tip: Prepare through Step 3, wrap airtight and freeze for up to 3 months. Do not thaw before baking; bake at 400°F for 50 minutes to 1 hour. Equipment: four 12-ounce ovenproof baking dishes


Per serving: 382 calories; 11 g fat ( 3 g sat , 6 g mono ); 69 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 660 mg sodium; 618 mg potassium.

Nutrition Bonus: Vitamin A (83% daily value), Folate (21% dv), Vita min C (19% dv), Iron & Potassium (18% dv)

Carbohydrate Servings: 3

Exchanges: 2 starch, 1 1/2 vegetables, 3 lean meat, 1 fat

From EatingWell: January/February 2012 

More Chicken Recipes:    

Sauteed Chicken Breasts with Creamy Chive Sauce
Chicken, feta and pea risoni salad
Low-fat chicken strips with sweet chilli yoghurt
Chicken confit with French beans & herb chicken jus 
French-style chicken with peas & bacon 
Baked buffalo chicken wings 

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