Southwestern Chicken Potpie Recipe

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Southwestern Chicken Potpie
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Ingredients
25
Count
Nutrition
489
Calories
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Ingredients:

Directions:

  1. To prepare chicken, combine first 5 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refregerator at least 4 hours or overnight.
  2. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and vinegar in a small bowl; stir with a whisk to create a slurry. Set aside. Combine 3/4 cup flour, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry or 2 knives until mixture resembles coarse meal. Add slurry to flour mixture; toss with a fork until moist. Press mixture gently into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes.
  3. Preheat oven to 400º.
  4. Remove chicken from bag; discard marinade. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes or until browned. Remove chicken from pan; place in a large bowl. Add corn to pan; sauté 6 minutes or until browned. Add 1/4 cup broth, scraping pan to loosen browned bits. Add the corn mixture to the chicken. Add 1/2 teaspoon oil to pan. Add zucchini; cook 6 minutes or until brown. Add zucchini and green chiles to corn mixture; toss well.
  5. Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup broth in a small bowl; stir with a whisk. Place flour mixture in a saucepan; gradually add 1 1/2 cups broth, 3/4 teaspoon salt, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and black pepper. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Pour over chicken mixture; toss to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
  6. Remove 1 sheet of plastic wrap from dough; let stand 1 minute or until pliable. Fit dough over chicken mixture. Remove top sheet of plastic wrap, pressing dough to edge of dish. Cut 5 slits in crust to allow steam to escape. Bake at 400° for 35 minutes or until crust is golden brown and bubbly around the edges. Let stand on a wire rack 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 489.23 Kcal (2048 kJ)
Calories from fat 186.54 Kcal
% Daily Value*
Total Fat 20.73g 32%
Cholesterol 70.76mg 24%
Sodium 754.05mg 31%
Potassium 512.7mg 11%
Total Carbs 40.56g 14%
Sugars 6.23g 25%
Dietary Fiber 3.93g 16%
Protein 35.12g 70%
Vitamin C 4.9mg 8%
Vitamin A 0.1mg 2%
Iron 2.8mg 16%
Calcium 110.6mg 11%
Amount Per 100 g
Calories 152.87 Kcal (640 kJ)
Calories from fat 58.29 Kcal
% Daily Value*
Total Fat 6.48g 32%
Cholesterol 22.11mg 24%
Sodium 235.62mg 31%
Potassium 160.2mg 11%
Total Carbs 12.67g 14%
Sugars 1.95g 25%
Dietary Fiber 1.23g 16%
Protein 10.98g 70%
Vitamin C 1.5mg 8%
Iron 0.9mg 16%
Calcium 34.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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