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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Yummy and a little different, Light recipe. I have used ready made pie crust, which worked just fine. Next time I think I may try it with ready made phyllo dough. Prep time is for Chicken filling Ingredients:
1 cup all-purpose flour |
3 tablespoons ice water |
1 tablespoon cider vinegar |
1/4 teaspoon salt |
1/4 cup vegetable shortening |
1 teaspoon olive oil |
2 tablespoons curry powder |
2 cups diced peeled baking potatoes (about 12 ounces) |
3/4 cup chopped onion |
3/4 cup chopped red bell pepper |
2 garlic cloves, minced |
1 1/2 lbs boneless chicken breasts, cut into bite-size pieces |
1 1/2 cups reduced-sodium fat-free chicken broth |
1 cup sliced fresh mushrooms |
3/4 cup frozen green pea, thawed |
1/2 cup golden raisin |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons cornstarch |
1 tablespoon water |
1/2 cup reduced-fat cream cheese |
cooking spray |
Directions:
1. To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.
2. Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside.
3. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add slurry to flour mixture, and toss with a fork until moist.
5. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
6. Preheat oven to 400°.
7. To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
8. Add curry; cook 2 minutes.
9. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
10. Add broth and next 5 ingredients (broth through black pepper); bring to a boil.
11. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
12. Combine cornstarch and water in a small bowl.
13. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
14. Spoon the filling into a round 2-quart casserole coated with cooking spray.
15. Roll the crust into an 11-inch circle, and place over mixture.
16. Cut 6 slits in top of the dough to allow steam to escape.
17. Bake at 400° for 30 minutes or until golden brown and bubbly around the edges.
18. Let stand 10 minutes.
19. Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.
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