My friend Steve came over on the weekend to do some yard work for me so I offered to make him dinner. As I mentioned a couple of posts ago, I have to watch my cholesterol so that means cutting down on saturated fat and sugar. The first version of this dish I made a few months back called for a cup of 35% cream! It was freakishly delicious but I can’t be eating something so rich too often so…I decided to make a Frankenrecipe, combining the basic chicken pot pie filling recipe from Cooking Light, making it on the stovetop and topping it with the dumpling recipe from Chef Michael Smith. (Basically because we ran out of time and dumplings are quicker and easier.) Predictably, it wasn’t as mind blowing as the original but it was still pretty good. I will definitely make this again. The complete pot pie recipe is below.
Old Fashioned Chicken Potpie
Yield: Serves 8 (serving size: about 1 1/2 cups)
6.75 ounces all-purpose flour (about 1 1/2 cups), divided
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled
5 tablespoons ice water
2 tablespoons unsalted butter
1 cup chopped carrot
1/2 cup chopped onion
1 teaspoon chopped fresh thyme
3 cups fat-free, lower sodium chicken broth
2 1/3 cups cubed red potato (about
1.5 ounces (about 1/3 cup) all-purpose flour
1/3 cup water
2 cups diced cooked rotisserie chicken
1 cup frozen petite peas
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons 1% low-fat milk
1. To prepare crust, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour and 1/4 teaspoon salt in a large bowl; cut in 7 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 5 tablespoons ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.
2. Preheat oven to 400°.
3. To prepare filling, melt 2 teaspoons butter in a Dutch oven over meduim-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, 1/2 teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.
Amount per serving
Calories 310 Fat 12.6 g Satfat 7.3 g Monofat 3.3 g Polyfat 0.8 g Protein 20.2 g Carbohydrate 35.7 g Fiber 3.1 g Cholesterol 55 mg Iron 2.2 mg Sodium 522 mg Calcium 30 mg