Chicken Potpie

>> Lunes, Marso 21, 2011

Chicken Potpie
This chicken potpie is studded with peas, mushrooms, carrots and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.

3 teaspoons canola oil,
divided Freshly ground pepper, to taste
1 cup frozen pearl onions,
thawed 3/4 cup whole-wheat pastry flour, (see Ingredient Note)
1 cup peeled baby carrots
3/4 cup all-purpose flour
10 ounces cremini mushrooms,
halved 2 teaspoons sugar
2 1/2 cups reduced-sodium chicken broth,
divided 1 1/4 teaspoons baking powder
1/4 cup cornstarch
1/2 teaspoon baking soda
2 1/2 cups diced cooked chicken, or turkey
1 teaspoon dried thyme
1 cup frozen peas,
thawed 1 1/2 tablespoons cold butter, cut into small pieces
1/4 cup reduced-fat sour cream
1 cup nonfat buttermilk, (see Tip)
1/4 teaspoon salt

Yield: 6 Servings
1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
2. To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
3. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

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