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Chicken Pot Pie by

Source: New York Times

This makes a wonderful fall dinner, served with slices of sharp cheddar and apples.


2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons fresh thymne
4 teaspoons ground rosemary
2 tablespoons parsley, chopped
1 tablespoon lemon rind
2 tablespoons butter
2 tablespoons nonfat yogurt
3/4 cup low-fat milk
1 teaspoon olive oil
2 cloves garlic, minced
1 large onion, chopped
3/4 cup white wine
1 1/4 cup chicken broth
2 1/2 pounds boneless chicken thighs, cut in pieces
4 medium carrots, chopped
1/2 pound morels
2 medium parsnips, chopped
3 tablespoons cornstarch dissolved in 3 tablespoons water


Combine first nine ingredients and mix until crumbly. Add milk and blend to make dough. Cover and refrigerate.

Saute onion and garlic in oil, 5 minutes. Add wine and simmer, 5 minutes. Add chicken, carrots, morels, and parsnips. Simmer for 30 minutes until vegetables are tender. Stir 1/4 cup of the broth into the cornstarch mixture. Add to skillet and incorporate until mixture thickens, about 2 minutes. Remove from heat.

Preheat oven to 450 degrees.

Roll out dough. If using an oven-proof skillet, the dough can be draped over the pan. If using a pie dish, pour mixture into dish and drape the dough over it. Cut two or three vents in dough. Bake dough until lightly browned in a 450 degree oven, about 15 minutes.

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