Chicken potpie is the quintessential comfort food containing a creamy vegetable filled sauce and surrounded by a thick pie crust. In other words, it’s a delicious yet calorie-laden dish.
This recipe is a healthier spin to the traditional potpie, full of veggies and served with a flaky biscuit on the side. I chose to serve the pie crust in the form of a biscuit to eliminate excess crust but still have something to soak up the creamy sauce found underneath all of those good for you veggies. This is a hearty, one-dish meal the whole family will love and keep you warm on those bone chilling winter nights.
Chicken, Potato, and Leek Potpie
(Recipe adapted from Cooking Light Magazine)
– 2 slices center cut bacon, chopped
– 2 cups cubed red potato
– 1 sheet of puff pastry, thawed
– 1 cup chopped carrots
– 6 skinless, boneless chicken thighs, cut into bite-sized pieces
– 3 1/2 tablespoons all-purpose flour
– 3 cups sliced leeks (about 2)
– 1- 16oz. bag frozen okra, thawed
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 2 cups fat-free, low sodium chicken broth
– Preheat oven to 450 degrees
– Cook bacon in a large skillet or saucepan. Add the potatoes and carrots to the pan stirring occasionally, about 3 minutes
– Add in the chicken; saute until lightly browned; Stir in flour, leeks, salt and pepper; saute 1 minute.
– Slowly add the broth to pan, stirring constantly; bring to a boil. Cook until slightly thick (3 to 5 minutes)
– Pour mixture into a glass or ceramic baking dish and bake at 450 degrees for 30 minutes.
– Turn oven down to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes. Flatten out excess dough to make more circles if you wish.