Sunday, September 18, 2011

Sunday Special -- Fast and Light Chicken Potpie

Photo also from Cooking Light, Jan/Feb. 2010 edition

I admit it, I'm one of those people who keep old magazines because I just know there is probably something there that I might want to refer to later.   Recently, I was looking through some Cooking Light magazines from Jan/Feb. 2010 [actually, I was trying to put myself to sleep without any Advil PM]! 
 So happy I saved that one and you will be too!

Look what I made the other night!  It was speedy and delicious -- two requirements for me to cook! Plus -- there are loads of good recipes in this old issue, so stay tuned for more of my delightful Sunday Specials!! :) The strips of piecrust on top are so delish!

Here's how you make it!  Recipe courtesy of Cooking Light, Jan/Feb. 2010 edition.

SPEEDY CHICKEN POTPIE [printable recipe]
• Cooking spray
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 3 cups fat-free, less-sodium chicken broth, divided
• 1 bay leaf
• 2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
• 2/3 cup frozen green peas and diced carrot blend
• 3 tablespoons all-purpose flour
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried rubbed sage
• 1/4 (15-ounce) package refrigerated piecrust dough

• 1. Preheat oven to 425°.
• 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.
• 3. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.
• 4. While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.

Enjoy!  Plus, since you've saved all those calories,
feel free to have something chocolate and yummy for dessert! 


Number 6 and no more counting! said...

oh dear have you been sick taking Advil PM?!

Looks delish!


Love Letters To China said...

Look delicious! I too keep all of my Cooking LIght magazines in hope that one day I'll look back and try some recipes I may have missed. I tend to go to their website since it's so much quicker. This one sounds wonderful. I just made chix pot pie last night and sounds very similar and easy. Will try this one next time.

I wish I had some advice on sleeping. I'm constantly waking at around 2:15 every single night. It's a curse. I can't fall back to sleep and then end up staying up for a couple of hours. When the morning does come, I'm exhausted and rather cranky. If you happen to find anything that seems to help you, please share. :-)

Jodee Leader said...

Wow! That looks soooo delish! Thanks for the printable recipe too! I will print it for Chef Daddy!

Kim K. said...

Chicken potpie is a HUGE winner at our house. This looks like a fantastic recipe. A definite keeper.

Tutus and Choo-Choos said...

With the weather turning colder here, that recipe looks easy, delicious and comforting!

Football and Fried Rice said...

Oh, I am bookmarking this! I have notice that my jeans are a little tight this fall? Plus, I am a stress EATER! Lol. I love Cooking Ilght, thanks for sharing!!

Casey said...

Yum!! Since I don't cook... I might have to give this to David. haha.