Curried Chicken Potpie Crust:
1 cup all-purpose flour 3 tablespoons ice water 1 tablespoon cider vinegar 1/4 teaspoon salt 1/4 cup vegetable shortening Filling: 1 teaspoon olive oil 2 tablespoons curry powder 2 cups diced peeled baking potato (about 12 ounces) 3/4 cup chopped onion 3/4 cup chopped red bell pepper 2 garlic cloves, minced 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces 1 1/2 cups fat-free, less-sodium chicken broth 1 cup sliced fresh mushrooms 3/4 cup frozen green peas, thawed 1/2 cup golden raisins 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons cornstarch 1 tablespoon water 1/2 cup (4 ounces) 1/3-less-fat cream cheese Cooking spray To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to flour mixture, and toss with a fork until moist. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes. Preheat oven to 400F. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes. Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted. Spoon the filling into a round 2-quart casserole coated with cooking spray. Roll the crust into an 11-inch circle, and place over mixture. Cut 6 slits in top of the dough to allow steam to escape. Bake at 400F for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes. Yield: 6 servings. CALORIES 454 (29% from fat); FAT 14.5g (sat 5.2g,mono 4.7g,poly 2.9g); IRON 3.6mg; CHOLESTEROL 80mg; CALCIUM 62mg; CARBOHYDRATE 46.1g; SODIUM 786mg; PROTEIN 34.1g; FIBER 4.1g _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
