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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
135
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Real Chicken Potpie that use real Ingredients
Posted:
Oct 14, 2009 6:27 PM
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Don't let a fear of calories and fat stop you (unless your Oprah Winfrey) from enjoying your favorite warm chicken dinners. The healthier versions of classic chicken comfort foods let you have all the taste you crave without derailing your diet.
Chicken Potpie
This chicken potpie is studded with peas, mushrooms, carrots, and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.
Yields: 6 servings
Total Time: 1 hr 5 min
Prep Time: 15 min
Ingredients
Filling
3 teaspoon(s) canola oil, divided
1 cup(s) frozen pearl onions, thawed
1 cup(s) peeled baby carrots
10 ounce(s) cremini mushrooms, halved
2 1/2 cup(s) reduced-sodium chicken broth, divided
1/4 cup(s) cornstarch
2 1/2 cup(s) diced cooked chicken, or turkey
1 cup(s) frozen peas
1/4 cup(s) reduced-fat sour cream
1/4 teaspoon(s) salt
Biscuit Topping
3/4 cup(s) whole-wheat pastry flour (see Tips & Techniques)
3/4 cup(s) all-purpose flour
2 teaspoon(s) sugar
1 1/4 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 teaspoon(s) dried thyme
1 1/2 tablespoon(s) cold butter, cut into small pieces
1 cup(s) nonfat buttermilk (see Tips & Techniques)
1 tablespoon(s) canola oil
Directions
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt, and pepper. Transfer the filling to a 2-quart baking dish. To prepare biscuit topping and bake potpie: Preheat oven to 400 F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Tips & Techniques
Ingredient note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": Mix 1 tablespoon lemon juice or vinegar with 1 cup milk.
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