- For the Crust:
- 1 cup flour, plus more for dusting
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons cold butter, cut into small pieces
- 1 large egg
- 2 Tablespoons skim milk
- For the Filling:
- 2 small russet potatoes
- 3 cups low-sodium chicken broth
- 5 medium carrots, cut into large chunks
- 2 Tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 3 Tablespoons flour
- ⅓ cup skim milk
- 3 stalks celery, sliced
- 3 cups shredded cooked chicken breasts
- ½ cup fat-free plain Greek yogurt
- 1 cup frozen peas
- ½ cup minced fresh parsley
- Salt and pepper, to taste
- Pulse the flour, baking powder and salt in a food processor until combined.
- Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal.
- Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together.
- Turn out dough onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
- Preheat the oven to 425 degrees F.
- Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces (I placed mine in the microwave for about 5 minutes each instead of the oven and it worked just fine).
- Bring the chicken broth and carrots to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes.
- Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes.
- Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish, or two pie tins. Roll out the dough on a lightly floured surface until about ½ inch thick and slightly larger than the dish.
- Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
Looking for other delicious dinner recipes?
Here are a few of our favorite:
20-Minute Taco Salad Casserole
Chicken Fajita Quesadillas
Easy Gnocchi Casserole
Slow Cooker Teriyaki Pork Roast
Mediterranean Flatbread Pizza
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