Country Chicken Pie

Recipe Ingredients

		Pot Pie Filling
1		Carrot - cut thin diagonally
1		Potato - peeled and cubed
1		Onion - chopped
1/2 cup	118ml	Fresh or frozen peas
2 tablespoons	30ml	Cornstarch
3/4 cup	177ml	Skim milk
1		Reduced-sodium chicken broth - (10 1/2 oz) - defatted
2 tablespoons	30ml	Nonfat dry milk
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Ground sage or poultry seasoning
2 cups	125g / 4.4oz	Cubed cooked chicken breast
		Pastry
1 cup	62g / 2.2oz	All-purpose flour
1 tablespoon	15ml	Stick margarine (not reduced-calorie)
2 tablespoons	30ml	Canola oil
4 teaspoons	20ml	Skim milk - (to 6 tspns)

Recipe Instructions

To Make the Potpie Filling: Preheat the oven to 400 degrees. In a medium saucepan, combine the carrots, potatoes, onions, peas and a small amount of water. Cover and cook over medium heat for 10 minutes, or until crisp-tender. Drain and set aside.

In a medium saucepan, whisk together the cornstarch and 1/4 cup of the skim milk until smooth. Then stir in the broth, dry milk, thyme, pepper, salt, sage or poultry seasoning and the remaining 1/2 cup skim milk. Cook, stirring, over medium heat until the mixture begins to thicken and just comes to a boil.

Add the chicken and reserved vegetables; heat through. Transfer the mixture to a shallow 1 1/2-quart casserole or an 8- by 8-inch baking pan.

To Make the Pastry: Place the flour in a small bowl. Using a pastry blender, cut in the margarine until the pieces are very fine. In a custard cup, stir together the oil and 4 teaspoons of the milk. Drizzle the oil mixture over the flour mixture. Using a fork, toss and stir lightly until the dry ingredients are moistened. If necessary, add enough of the remaining 2 teaspoons milk to moisten.

Then, using your hands, gently shape the mixture into a ball. Place the ball of dough between two 12-inch-square pieces of wax paper. Gently roll out the dough to an 8-inch circle or 9-inch square to fit the size of the chosen baking pan.

Remove the top piece of wax paper. Cut a few slits in the dough for the steam to escape. Carefully invert the dough on top of the filling. Remove the remaining piece of wax paper. Fold the edges of pastry under and flute them. Bake for 25 to 30 minutes, or until the pastry is golden.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 412; Fat: 12.2 grams (26% of calories); Cholesterol: 49 milligrams; Sodium: 454 milligrams; Fiber (grams) 4.5.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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