Light Chicken Potpie
INGREDIENTS
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1 cup all-purpose flour, plus more for dusting
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1/4 teaspoon baking powder
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1/4 teaspoon fine salt
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4 tablespoons cold unsalted butter, cut into small pieces
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1 large egg
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2 tablespoons 2% milk
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2 small russet potatoes
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4 1/2 cups low-sodium chicken broth
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5 medium carrots, cut into large chunks
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1 to 2 teaspoons chopped fresh thyme
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2 tablespoons extra-virgin olive oil
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1 large onion, finely diced
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3 tablespoons all-purpose flour
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1/3 cup 2% milk
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3 stalks celery, sliced
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3 cups shredded rotisserie chicken, skin removed
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1/2 cup fat-free plain Greek yogurt
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1 cup frozen peas
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1/2 cup minced fresh parsley
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Kosher salt and freshly ground pepper
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