By the Associated Press

• 1 tablespoon butter


• 1 tablespoon extra-virgin olive oil


• 3 tablespoons all-purpose flour


• 1 (15½-ounce) can reduced-sodium chicken broth


• 1½ cups cubed (½-inch) butternut squash


• 2 cups cooked and shredded boneless, skinless chicken breast


• 1 cup frozen baby peas


• 1/3 cup reduced-fat sour cream


• 1 teaspoon lemon juice


• ½ teaspoon salt


• ½ teaspoon ground black pepper


• ½ teaspoon dried herbs de Provence (or thyme)


• 1/3 cup low-fat milk


• 2 large eggs


• 6 slices firm white bread, halved diagonally, crusts trimmed
  

Heat oven to 450 degrees. Coat an 8-by-8-inch glass baking dish with cooking spray. In a large saucepan over low, heat butter and olive oil until butter is melted. Add the flour. Whisk for 1 minute.

Gradually whisk in broth. Increase heat to medium and continue cooking, stirring constantly, until sauce simmers and thickens, 3 to 4 minutes. Add squash and continue simmering, stirring often, until squash is nearly tender, about 4 minutes. Remove saucepan from heat and stir in chicken, peas, sour cream, lemon juice, salt, pepper and herbs. Pour mixture into prepared baking dish. In a shallow bowl or pie plate, whisk together the milk and eggs. Dip 2 triangles of bread at a time in egg mixture until soaked. Arrange the slices over the top of filling in baking dish.

Bake until bread is golden brown on top, 15 to 20 minutes. Serve hot.

Alternatively, the recipe can be prepared in individual ramekins. For ease, arrange ramekins on a rimmed baking sheet before filling.

Nutrition information per serving: 300 calories (84 calories from fat), 9 g fat (3 g saturated, 0 g trans fats), 95 mg cholesterol, 35 g carbohydrates, 19 g protein, 3 g fiber, 586 mg sodium.

Labels: French Toast-topped Chicken Potpie

This entry was posted by Jacqui Pini, on Wednesday, March 24, 2010. You can leave your response .