| This recipe is liked by 0 person(s). |
Old Fashioned Chicken Pot Pie
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients For the crust | |
| 6 3/4 ounces | all-purpose flour, (about 1 1/2 cups), divided |
| 1/4 teaspoon | salt |
| 7 tablespoons | unsalted butter, chilled |
| 5 tablespoons | ice water |
| For the filling | |
| 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 |
| 1 1/2 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 |
| Cooking spray | |
| 2 teaspoons 1% | low-fat milk |
Directions
To prepare crust: Weigh or lightly spoon 6 3/4ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine flour with 1/4 teaspoon salt in a large bowl, and cut in 7 tablespoons of butter with a pastry blender or 2 knives until mixture resembles coarse meal. Then 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.
Preheat oven to 400°F.
To prepare filling, melt 2 teaspoons butter in a Dutch oven over medium-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato and bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl and 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°F for 50 minutes or until golden and bubbly. Let stand 10 minutes.
Nutrition Information
Serves: 8 | Serving Size: 1 1/2 cups
Per serving: Calories: 306; Total Fat: 14g; Saturated Fat: 8g; Monounsaturated Fat: 3g; Cholesterol: 38mg; Sodium: 471mg; Carbohydrate: 36g; Dietary Fiber: 3g; Sugar: 3g; Protein: 7g
Nutrition Bonus: Potassium: mg; Iron: %; Vitamin A: %; Vitamin C: %; Calcium: %
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe