Thursday, November 18, 2010

tuesday - chicken potpie with butternut squash and white bean soup

As I mentioned in the comments section earlier this week, I'd only had chicken potpie once in my life before making it on Tuesday. That was at a friend's house when I was in junior high, and I loved it, but it wasn't something my mom ever made. Subsequently, it hasn't been something I've ever made.



However, this recipe was the featured recipe of the day at eatingwell.com when I was making my meal plan for the week, and it looked delicious and comforting so I decided to try it. Overall, I was happy with it, particularly with the biscuit topping. The filling was a bit bland, but I think just a little more salt would have made it work.



I also served the remainder of the butternut squash and white bean soup that's been in my freezer (the original recipe was from jamieoliver.com). This time I served it with crumbled gorgonzola instead of crispy sage leaves.



Chicken Potpie

Filling
3 teaspoons canola oil, divided
1 medium onion, chopped
3 medium carrots, peeled and chopped
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt (or more, to taste)
Freshly ground pepper, to taste

Biscuit topping
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup nonfat buttermilk or "sour milk"*
1 tablespoon canola oil

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onion and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken, peas, sour cream, salt, and pepper. Transfer the filling to a 2-quart baking dish.

To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

*Instead of buttermilk, you can make “sour milk” by mixing 1 tablespoon lemon juice or vinegar to 1 cup milk.
 
Makes 6 servings.
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