Recipe: Southwestern Chicken Potpie with Spicy Crust

SOUTHWESTERN CHICKEN POTPIE

FOR THE CHICKEN:
1/4 cup plain low-fat yogurt
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
1 large clove garlic, minced
1 1/2 pounds skinned boned chicken breast, cut in bite-size pieces

FOR THE CRUST:
1 cup all-purpose flour
3 tablespoons ice water
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable shortening

REMAINING INGREDIENTS:
1 teaspoon olive oil, divided
2 cups frozen whole-kernel corn, thawed
2 1/4 cups fat-free, less sodium chicken broth, divided use
1 medium zucchini, halved lengthwise and thinly sliced, about 2 cups
1 (4.5 ounce) can chopped green chilies, rinsed and drained
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon black pepper

TO MARINATE THE CHICKEN:
Combine the first 5 ingredients in a large zip-top bag; add chicken to bag. Seal and marinate in refrigerator at least 4 hours or overnight.

TO PREPARE THE CRUST:
Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, 3 tablespoons ice water and vinegar in a small bowl; stir with a whisk to create a slurry. Set aside.

Combine 3/4 cup flour, 1/2 tsp. chili powder, 1/2 tsp. cumin, and 1/4 tsp. salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to mixture; toss with a fork until moist.

Press mixture gently into a 6x4-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.

TO PREPARE THE FILLING:
Preheat oven to 400 degrees F.

Remove chicken from bag; discard marinade.

Heat 1/2 tsp. 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; saute 6 minutes, or until browned. Add 1/4 cup broth, scraping pan to loosen browned bits. Add corn mixture to chicken.

Add 1/2 tsp. oil to pan. Add zucchini; cook 6 minutes or until brown. Add zucchini and green chilies to corn mixture; toss well.

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 small saucepan; gradually add 1 1/2 cups broth, 3/4 tsp. salt, 1/2 tsp. chili powder, 1/4 tsp. 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.

TO ASSEMBLE AND BAKE:
Spoon the chicken mixture into an 11x7-inch baking dish coated with cooking spray.

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 degrees F for 35 minutes or until crust is golden brown and bubbly around the edges. Let stand on wire rack 10 minutes.

Makes 6 servings
Source: Cooking Light magazine, May 2000
From: Terrytx