POTPIE FILLING
1 Carrot; thinly cut on the
-diagonal
1 Potato; peeled and cubed
1 Onion; chopped
1/2 c Fresh or frozen peas
2 tb Cornstarch
3/4 c Skim milk
1 cn (10 1/2 ounce)
-reduced-sodium chicken
-broth; defatted
2 tb Nonfat dry milk
1/2 ts Dried thyme
1/4 ts Ground black pepper
1/4 ts Salt
1/8 ts Ground sage or poultry
-seasoning
2 c Cubed cooked chicken breast
-PASTRY-
1 c All-purpose flour
1 tb Stick margarine; (not
-reduced-calorie)
2 tb Canola oil
4 ts Skim milk; (up to 6)
I found this at Prevention magazine’s website and it looked pretty good so
i thought i would share. what kind of foods do you guys like to eat so i
can know what is best to post.
Country Chicken Pie: Nourish both heart and soul with this lightened
version of chicken potpie. Although difficult we managed to reduce the fat
and calories in this recipe by:
* using margarine and canola oil in the crust rather than butter
* replacing the heavy cream with a combination of skim and nonfat dry milk
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.
Makes 4 servings.
Yields
1 Servings
