Makeover Chicken Potpies

• 3/4 cup plus 6 tablespoons all-purpose flour, divided
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter, divided
• 2 tablespoons buttermilk
• 1 tablespoon canola oil
• 1 to 2 tablespoons cold water
• 4 medium carrots, sliced
• 3 celery ribs, sliced
• 1 large onion, chopped
• 2-1/2 cups reduced-sodium chicken broth
• 2/3 cup fat-free milk
• 2 cups cubed cooked chicken breast
• 1 cup frozen peas
• 1/8 teaspoon pepper
• 1 egg white, lightly beaten

1. In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
2. For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside.
3. Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white.
4. Place ramekins on a
5. . Bake at 425u0b0 for 20-25 minutes or until crusts are golden brown.

flour, baking powder, salt, cold butter, buttermilk, canola oil, cold water, carrots, celery, onion, chicken broth, milk, chicken breast, frozen peas, pepper, egg

Taken from www.tasteofhome.com/recipes/makeover-chicken-potpies/ (may not work)