Chicken Pot Pie by
Museumgrl
Source: New York Times
This makes a wonderful fall dinner, served with slices of sharp cheddar and apples.
Ingredients
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
2 cup
s 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
Instructions
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.