Chicken Potpie Unwrapped

posted in: Chicken | 2

Chicken potpie is a comfort food for many people, but with the creamy filling and pastry crust, it can be pretty high in fat and calories. This “unwrapped” version has the yummy flavors of chicken potpie, but less cream sauce and instead of the pastry crust, you serve it over a piece of whole wheat toast. I’ll take it! The hardest part of this recipe is taking the chicken off the bone! Using rotisserie chicken really makes this dish fast and extra tasty.

Chicken Potpie Unwrapped
Author: 
Recipe type: Chicken
Serves: 4
 
Ingredients
  • 1 tsp olive oil
  • 1 (8-oz.) pkg. cremini mushrooms, quartered
  • 1.1 ounces unbleached all-purpose flour (about ¼ cup)
  • 2¼ cups chicken broth
  • ¾ cup frozen green peas, thawed
  • ½ cup matchstick-cut carrots
  • ⅜ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1½ cups)
  • 4 (1½-oz.) whole-wheat bread slices, toasted
  • 2 tablespoons chopped fresh flat-leaf parsley
Instructions
  1. Heat oil in a large nonstick skillet over medium-high. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add stock; cook 4 minutes or until slightly thickened. Stir in peas, carrots, salt, pepper, and chicken; cook 2 minutes or until thoroughly heated.
  2. Spoon chicken mixture evenly over toasted bread slices. Sprinkle with parsley.
Nutrition Information
Serving size: 1 slice of bread and about 1¼ cups chicken mixture Calories: 297 Fat: 9 g Saturated fat: 1 g Unsaturated fat: 4 g Carbohydrates: 35 g Sugar: 13 g Sodium: 852 mg Fiber: 5 g Protein: 21 g Cholesterol: 38 mg
4 Weight Watchers Smart Points per serving

*This recipe was slightly adapted from a recipe created by Cooking Light Magazine.*

Heat oil in a large nonstick skillet over medium-high. Add mushrooms; cook 6 minutes or until browned, stirring occasionally.

Sprinkle flour over pan; cook 1 minute, stirring constantly. Add stock; cook 4 minutes or until slightly thickened.

Stir in peas, carrots, salt, pepper, and chicken; cook 2 minutes or until thoroughly heated.

Spoon chicken mixture evenly over toasted bread slices. Sprinkle with parsley (I forgot the parsley!).

2 Responses

  1. Liz

    I LOVE this idea, Jen! Chicken pot pie is one of my husband’s favorite comfort foods—but your version is a heck of a lot easier and healthier to boot. Thanks for the inspiration!

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