Old-Fashioned Chicken Potpie
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Serves 8 (serving size: about 11/2 cups).
63/4 ounces all-purpose flour (about 11/2 cups), divided
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled
5 tablespoons ice water
2 teaspoons unsalted butter
1 cup chopped carrot
1/2 cup chopped onion
1 teaspoon chopped fresh thyme
3 cups fat-free, lower-sodium chicken broth
2? cups cubed red potato (about 1 pound)
1.5 ounces (about ? cup) all-purpose flour
? cup water
2 cups diced cooked rotisserie chicken
1 cup frozen petite peas
1/2 teaspoon salt
1/4 easpoon freshly ground black pepper
2 teaspoons 1% low-fat milk
1. To prepare crust, weigh or lightly spoon 6.75 ounces (about 11/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 11/2 cups) flour and 1/4 teaspoon salt in a large bowl; cut in 7 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 5 tablespoons ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.
2. Preheat oven to 400.
3. To prepare filling, melt 2 teaspoons butter in a Dutch oven over medium-high heat. Add carrot, onion and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and ? cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, 1/2 teaspoon salt and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400 for 50 minutes or until golden and bubbly. Let stand 10 minutes.
Cinnamon Crumble Apple Pie
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Yield: Makes 8 servings
1? cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen vegetable shortening, cut into 1/2-inch cubes
3 tablespoons ice water, or more as needed
1/2 teaspoon apple cider vinegar
31/4 pounds Granny Smith apples, peeled, cored, and sliced 1/4- inch thick
? cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup (packed) light brown sugar
11/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into 1/2-inch cubes
Vanilla ice cream, for serving
1. Mix the flour, salt and sugar in a large bowl. Add the butter and shortening; rub in with your fingertips until coarse meal forms. Mix 3 tablespoons ice water and the vinegar in a small bowl. Drizzle over the flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather the dough into a ball; flatten into a disk. Wrap in plastic; refrigerate 30 minutes.
2. Position a rack in the center of the oven and preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Trim the overhang to 1/2 inch; turn the edge under and crimp decoratively. Refrigerate while preparing the filling and topping.
Make filling and topping:
1. Mix the filling ingredients in large bowl to coat apples.
2. Blend the flour, sugars, cinnamon and salt in a processor.
Add the chilled butter cubes; using on/off pulses, cut in until the mixture resembles wet sand.
Assemble and bake pie:
1. Toss the filling to redistribute juices; transfer to the crust, mounding in the center. Pack the topping over and around the apples. Bake the pie on a baking sheet until the topping is golden, about 40 minutes (cover top with foil if browning too quickly).
2. Reduce the oven temperature to 350°F. Bake until the apples in the center are tender when pierced and the filling is bubbling thickly at the edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.