Chicken Potpie

Name: Chicken Potpie
Ingredients: 2 cups flour, plus extra for rolling; 1 tablespoon baking powder; 1 teaspoon salt; 2 tablespoons minced fresh thyme leaves; 4 teaspoons minced fresh rosemary needles; 2 tablespoons minced parsley leaves; 1 tablespoon grated lemon rind; 2 tablespoons butter, unsalted; 2 tablespoons nonfat plain yogurt; 3/4 cup low-fat milk; 1 teaspoon olive oil; 1 large onion, peeled and finely chopped; 2 cloves garlic, peeled and minced; 3/4 cup dry white wine; 1 1/4 cups chicken broth; 2 1/2 pounds chicken legs, skinned, boned and cut in 2- to 3-inch pieces (ask the butcher to do this); 4 medium carrots, cut into 1/2-inch thick slices; 1/2 pound fresh morel mushrooms, cleaned and quartered; 4 medium parsnips, peeled and cut into 1/2-inch thick slices; 3 tablespoons cornstarch mixed with 3 tablespoons water

20 ingredients

22 steps

Ingredients

2 cups flour, plus extra for rolling
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons minced fresh thyme leaves
4 teaspoons minced fresh rosemary needles
2 tablespoons minced parsley leaves
1 tablespoon grated lemon rind
2 tablespoons butter, unsalted
2 tablespoons nonfat plain yogurt
3/4 cup low-fat milk
1 teaspoon olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
3/4 cup dry white wine
1 1/4 cups chicken broth
2 1/2 pounds chicken legs, skinned, boned and cut in 2- to 3-inch pieces (ask the butcher to do this)
4 medium carrots, cut into 1/2-inch thick slices
1/2 pound fresh morel mushrooms, cleaned and quartered
4 medium parsnips, peeled and cut into 1/2-inch thick slices
3 tablespoons cornstarch mixed with 3 tablespoons water

Directions

1

Combine flour, baking powder, salt, 1 1/2 teaspoons thyme, 1 teaspoon rosemary, 1 1/2 teaspoons parsley and 1 teaspoon lemon rind in a mixing bowl.
2

Add the butter and yogurt and mix until it resembles coarse meal.
3

Add milk and stir until loose and sticky.
4

Cover and refrigerate.
5

Heat the olive oil in a large, deep, cast-iron skillet.
6

Add onion and garlic.
7

Cook until onions are soft, about 5 minutes.
8

Add the wine.
9

Simmer for 5 minutes.
10

Add the broth, remaining herbs and lemon rind.
11

Add the chicken, carrots, morels and parsnips.
12

Simmer for 30 minutes, skimming the broth from time to time.
13

Stir 1/4 cup of the hot broth into the cornstarch mixture.
14

Stir this back into the skillet.
15

Simmer for 2 minutes.
16

Remove from heat.
17

Preheat oven to 400 degrees.
18

On a floured surface, roll the refrigerated dough to fit the diameter of the skillet.
19

Cover the top of the skillet with the dough.
20

Pinch the sides.
21

Poke the top a few times with a fork.
22

Bake until dough is lightly browned, about 15 minutes.