DESCRIPTION
Cut into this potpie and watch a creamy corn and chicken filling ooze into the plate. We promise that you'll never give the frozen varieties a look again.
INGREDIENTS
1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
1 teaspoon sugar
1 1/2 cups diced tomatoes (from a 14-ounce can), drained
1/4 teaspoon fine salt
2 garlic cloves, minced
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
2 tablespoons chili powder
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
2 cups frozen corn kernels
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
PROCEDURE
Cut into this potpie and watch a creamy corn and chicken filling ooze into the plate. We promise that you'll never give the frozen varieties a look again.
INGREDIENTS
1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
1 teaspoon sugar
1 1/2 cups diced tomatoes (from a 14-ounce can), drained
1/4 teaspoon fine salt
2 garlic cloves, minced
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
2 tablespoons chili powder
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
2 cups frozen corn kernels
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
PROCEDURE
Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not over-mix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and tomatoes and cook until softened, 8 minutes. Add garlic and chili powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in corn. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.
On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Recipe taken from Yahoo! India Lifestyle
Recipe taken from Yahoo! India Lifestyle
