Post by JJ Judkins on Feb 14, 2011 13:14:58 GMT -6
Topped with golden, flaky puff pastry, this popular one-pot dish takes
classic comfort food and gives it a healthy modern twist: it contains a
higher ratio of vegetables to poultry.
Chicken pot pie
2 tablespoons olive oil
3 leeks, white and pale green parts only, roughly chopped
2 stalks celery, roughly chopped
2 large carrots, thickly sliced
1 large red-skinned potato, such as desiree or pontiac, unpeeled and cut
into bite-sized chunks
1 cup (75 g) thickly sliced button mushrooms
1/4 cup (35 g) plain (all-purpose) flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
400 ml (14 fl oz) salt-reduced chicken stock
1 2/3 cups (250 g) diced cooked chicken breast or thighs-use-leftover or
poached
1 cup (155 g) peas, fresh or frozen
1 sheet frozen puff pastry (large enough to cover a 23 cm/9 inch pie dish),
thawed
1 large egg
1 tablespoon milk
1 Heat oil in a large saucepan over medium heat. Add leeks, celery, carrots
and potato. Cook, stirring occasionally, for 5 minutes. Add mushrooms and
cook, stirring occasionally, for 5 minutes. Stir in flour, thyme and salt
until blended, then stir in stock. Increase heat to medium-high and cook,
stirring, for 2 minutes. Stir in chicken and peas. Transfer pie filling to a
deep, 23 cm (9 inch) pie dish. Allow to cool to room temperature.
2 Meanwhile, preheat the oven to 200°C (400°C/Gas 6). Place pastry sheet on
a flat surface. Whisk together egg and milk and brush over pastry. Place
pastry, glazed side down, over filling in pie dish. Trim the edge of the
pastry; crimp or mark decoratively with a fork if desired. Brush top with
remaining egg mixture. Cut four 2.5 cm ( (1 inch) slits in the centre of
pastry to allow steam to escape.
3 Place in oven and bake for 25 to 30 minutes, or until filling is bubbling
and pastry is golden brown. Remove from oven and allow to stand at least 10
minutes before serving.
LOW FAT
PREPARATION 25 minutes
COOKING 45 minutes, plus 10 minutes standing MAKES 6 servings
PER SERVING 1397 kJ, 334 kcal, 19 g
17 g fat (6 g saturated fat), 25 g carbohydrate (5 g sugars), 652 mg sodium,
4 g fibre
Readers Digest The Great Chicken Cookbook
classic comfort food and gives it a healthy modern twist: it contains a
higher ratio of vegetables to poultry.
Chicken pot pie
2 tablespoons olive oil
3 leeks, white and pale green parts only, roughly chopped
2 stalks celery, roughly chopped
2 large carrots, thickly sliced
1 large red-skinned potato, such as desiree or pontiac, unpeeled and cut
into bite-sized chunks
1 cup (75 g) thickly sliced button mushrooms
1/4 cup (35 g) plain (all-purpose) flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
400 ml (14 fl oz) salt-reduced chicken stock
1 2/3 cups (250 g) diced cooked chicken breast or thighs-use-leftover or
poached
1 cup (155 g) peas, fresh or frozen
1 sheet frozen puff pastry (large enough to cover a 23 cm/9 inch pie dish),
thawed
1 large egg
1 tablespoon milk
1 Heat oil in a large saucepan over medium heat. Add leeks, celery, carrots
and potato. Cook, stirring occasionally, for 5 minutes. Add mushrooms and
cook, stirring occasionally, for 5 minutes. Stir in flour, thyme and salt
until blended, then stir in stock. Increase heat to medium-high and cook,
stirring, for 2 minutes. Stir in chicken and peas. Transfer pie filling to a
deep, 23 cm (9 inch) pie dish. Allow to cool to room temperature.
2 Meanwhile, preheat the oven to 200°C (400°C/Gas 6). Place pastry sheet on
a flat surface. Whisk together egg and milk and brush over pastry. Place
pastry, glazed side down, over filling in pie dish. Trim the edge of the
pastry; crimp or mark decoratively with a fork if desired. Brush top with
remaining egg mixture. Cut four 2.5 cm ( (1 inch) slits in the centre of
pastry to allow steam to escape.
3 Place in oven and bake for 25 to 30 minutes, or until filling is bubbling
and pastry is golden brown. Remove from oven and allow to stand at least 10
minutes before serving.
LOW FAT
PREPARATION 25 minutes
COOKING 45 minutes, plus 10 minutes standing MAKES 6 servings
PER SERVING 1397 kJ, 334 kcal, 19 g
17 g fat (6 g saturated fat), 25 g carbohydrate (5 g sugars), 652 mg sodium,
4 g fibre
Readers Digest The Great Chicken Cookbook