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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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By using feel-good ingredients like peas, carrots and fat-free milk, you'll want to dive into this healthy and comforting pot pie on days when it's icy cold outside. Ingredients:
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour, divided |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
3 tablespoons cold butter, divided |
2 tablespoons buttermilk |
1 tablespoon canola oil |
1 to 2 tablespoons cold water |
4 medium carrots, sliced |
3 celery ribs, sliced |
1 large onion, chopped |
2-1/2 cups reduced-sodium chicken broth |
2/3 cup fat-free milk |
2 cups cubed cooked chicken breast |
1 cup frozen peas |
1/8 teaspoon pepper |
1 egg white, lightly beaten |
Directions:
1. In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
2. For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside.
3. Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white.
4. Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown. Yield: 4 servings.
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