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Southwestern Chicken Potpie

Southwestern Chicken Potpie
Southwestern Chicken Potpie is a vegetarian recipe with 6 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 11g of fat, and a total of 331 calories. From preparation to the plate, this recipe takes around 45 minutes. A mixture of pepper, flour, ice water, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
To prepare chicken, combine first 5 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refregerator at least 4 hours or overnight.
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2
To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
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3
Combine 1/4 cup flour, water, and vinegar in a small bowl; stir with a whisk to create a slurry. Set aside.
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4
Combine 3/4 cup flour, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry or 2 knives until mixture resembles coarse meal.
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5
Add slurry to flour mixture; toss with a fork until moist. Press mixture gently into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap.
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6
Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes.
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7
Preheat oven to 40
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8
Remove chicken from bag; discard marinade.
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9
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat.
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10
Add chicken to pan; cook 5 minutes or until browned.
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11
Remove chicken from pan; place in a large bowl.
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12
Add corn to pan; saut 6 minutes or until browned.
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13
Add 1/4 cup broth, scraping pan to loosen browned bits.
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14
Add the corn mixture to the chicken.
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15
Add 1/2 teaspoon oil to pan.
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16
Add zucchini; cook 6 minutes or until brown.
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17
Add zucchini and green chiles to corn mixture; toss well.
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18
Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife.
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19
Combine flour and 1/2 cup broth in a small bowl; stir with a whisk.
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20
Place flour mixture in a saucepan; gradually add 1 1/2 cups broth, 3/4 teaspoon salt, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and black pepper. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly.
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21
Pour over chicken mixture; toss to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
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22
Remove 1 sheet of plastic wrap from dough; let stand 1 minute or until pliable. Fit dough over chicken mixture.
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23
Remove top sheet of plastic wrap, pressing dough to edge of dish.
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24
Cut 5 slits in crust to allow steam to escape.
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25
Bake at 400 for 35 minutes or until crust is golden brown and bubbly around the edges.
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26
Let stand on a wire rack 10 minutes.
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DifficultyExpert
Ready In45 m.
Servings6
Health Score13
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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