Curried-Chicken Potpie

A few of the sweet condiments served with a traditional chicken curry bubble beneath the crust of this potpie. It combines the highlights of Indian food with a legendary Carolina chicken casserole called country captain.

Yield: 6 servings

Ingredients

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

Preparation

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 pastry blender or 2 knives until mixture resembles coarse meal. 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.

Preheat oven to 400°.

To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes. Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.

Spoon the filling into a round 2-quart casserole coated with cooking spray. Roll the crust into an 11-inch circle, and place over mixture. Cut 6 slits in top of the dough to allow steam to escape. Bake at 400° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.

Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.

Nutritional Information

Calories:

454 (29% from fat)

Fat:

14.5g (sat 5.2g,mono 4.7g,poly 2.9g)

Protein:

34.1g

Carbohydrate:

46.1g

Fiber:

4.1g

Cholesterol:

80mg

Iron:

3.6mg

Sodium:

786mg

Calcium:

62mg