Curried-Chicken Potpie

Name: Curried-Chicken Potpie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams cups diced peeled baking potato (about; 1 teaspoons black pepper; 1 Tbsp cider vinegar; 2 Tbsps cornstarch; 2 Tbsps curry powder; 237 milliliters all-purpose flour; 237 milliliters sliced fresh mushrooms; 2 garlic cloves, minced; 118 milliliters golden raisins; 3 Tbsps ice water; 355 milliliters fat-free, less sodium chicken broth; 1 teaspoon olive oil; 177 milliliters chopped onion; 177 milliliters frozen green peas, thawed; 177 milliliters chopped red bell pepper; 0 teaspoons salt; 1 teaspoon salt; 680 grams skinned, boned chicken breasts, cut into bite-size pieces; 59 milliliters vegetable shortening; 1 Tbsp water

This vegetarian recipe serves 6. One portion of this dish contains about 11g of protein, 13g of fat, and a total of 416 calories. If you have skinned, olive oil, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.

Ingredients you will need

Crust

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside.

Ingredients you will need

Vinegar

All Purpose Flour

Water

Equipment you will use

Whisk

Bowl

Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Ingredients you will need

Shortening

All Purpose Flour

Salt

Equipment you will use

Blender

Bowl

Add slurry to flour mixture, and toss with a fork until moist. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.

Ingredients you will need

All Purpose Flour

Wrap