Curried-Chicken Potpie

Curried-Chicken Potpie
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon water
  • 1 teaspoon olive oil
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1 ½ pounds skinned, boned chicken breasts, cut into bite-size pieces
  • ¾ cup chopped red bell pepper
  • + 17 more ingredients
    • ¾ cup frozen green peas, thawed
    • 2 garlic cloves, minced
    • 1 ½ cups fat-free, less sodium chicken broth
    • 1 cup sliced fresh mushrooms
    • ¼ cup vegetable shortening
    • 2 cups diced peeled baking potato (about 12 ounces)
    • Cooking spray
    • Crust:
    • Filling:
    • 2 tablespoons curry powder
    • 1 tablespoon cider vinegar
    • ¾ cup chopped onion
    • 3 tablespoons ice water
    • 2 tablespoons cornstarch
    • ½ cup (4 ounces) 1/3-less-fat cream cheese
    • 1 teaspoon salt
    • ½ cup golden raisins

To prepare crust, lightly spoon flour into a dry measuring cup, and level with a 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. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a p...

View full recipe at My Recipes

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