Chicken Vegetable Potpie

Name: Chicken Vegetable Potpie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters thinly sliced carrot; 59 milliliters chopped celery; 454 grams cups diced cooked chicken breast (about; 237 milliliters frozen shelled edamame (green soybeans), thawed; 473 milliliters fat-free, less-sodium chicken broth; 64 grams 1/2 cup all-purpose flour (about; 94 grams 3/4 cup all-purpose flour (about; 0 teaspoons minced fresh thyme; 1 small garlic clove, minced; 0 teaspoons ground red pepper; 4 Tbsps ice water; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 237 milliliters sliced leek (about 1 large); 237 milliliters sliced mushrooms; 473 milliliters (1/2-inch) cubes red potato; 59 milliliters vegetable shortening; 1 Tbsp water; 66 grams 1/2 cup whole wheat flour (about

Chicken Vegetable Potpie might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 26g of protein, 13g of fat, and a total of 389 calories. It is a good option if you're following a dairy free diet. If you have water, thyme, flour, and a few other ingredients on hand, you can make it. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert.

Instructions

To prepare crust, lightly spoon 3/4 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife.

Ingredients you will need

Whole Wheat Flour

Crust

Equipment you will use

Measuring Cup

Knife

Combine flours, salt, and red pepper in a food processor; pulse 2 times.

Ingredients you will need

Red Pepper

Salt

Equipment you will use

Food Processor

Add shortening; pulse 4 times or just until mixture resembles coarse meal.

Ingredients you will need

Shortening

Transfer mixture to a bowl.

Equipment you will use

Bowl

Sprinkle ice water, 1 tablespoon at a time, over flour mixture; toss with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

Ingredients you will need

Water

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 40

Equipment you will use

Oven

To prepare filling, place potato in a shallow microwave-safe bowl; add 1 tablespoon water. Lightly cover with wax paper. Microwave at HIGH 2 minutes or until crisp-tender, stirring once.

Ingredients you will need

Potato

Water

Equipment you will use

Microwave

Wax Paper

Bowl

Heat a medium saucepan over medium heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Sauce Pan

Frying Pan

Add leek, celery, and garlic; cook 4 minutes.

Ingredients you will need

Celery

Garlic

Leek

Add mushrooms; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife.

Ingredients you will need

Mushrooms

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Place flour in a medium bowl; add broth, stirring with a whisk. Stir broth mixture into leek mixture; bring to a boil, stirring constantly. Reduce heat, and simmer 8 minutes. Stir in potato, chicken, and remaining ingredients. Spoon into an 11 x 7-inch baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Whole Chicken

Potato

Broth

All Purpose Flour

Leek

Equipment you will use

Baking Pan

Whisk

Bowl

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap.

Ingredients you will need

Dough