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 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 This time I served it with crumbled gorgonzola instead of crispy sage leaves.

Chicken Potpie

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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