Post by wilderness on Mar 24, 2019 14:38:43 GMT -5
Chicken Potpies with Crumble Crust-Birdy
By Ellie Krieger--The Washington Post
Servings: 4
The best thing and the worst thing about chicken potpie could be the crust. The crust here is made with wholegrain pastry flour, olive oil and just a bit of butter, and it is approached almost like you would a graham cracker crust, so there is no rolling involved.
First, you whisk the oil with milk, which yields an emulsified, thickened mixture. That gets poured into the flour, which has had a little butter worked into it, and the mixture is stirred until it is moistened and crumbly. The dough, which is easily shaped, is hand-flattened and torn into flakes.
You'll need individual ramekins or baking dishes that can hold 1½ to 2 cups each.
FOR THE FILLING
3 tablespoons extra-virgin olive oil, plus more as needed
1 pound boneless, skinless chicken breasts, cut into ½ -inch chunks
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 small onion, diced
2 ribs celery, diced
5 ounces (about 10) small button mushrooms, stemmed and cut into quarters
8 ounces green beans, trimmed and cut into ½ -inch pieces
2 cloves garlic, minced
2 cups low-sodium chicken broth
1½ cups cold low-fat milk (1 percent)
1/3 cup whole-grain pastry flour
¾ cup fresh or frozen green peas
2 tablespoons chopped fresh flatleaf parsley
1 teaspoon chopped fresh thyme (may substitute ½ teaspoon dried thyme)
FOR THE CRUST
2/3 cup whole-grain pastry flour, plus more as needed
¼ teaspoon kosher salt
1 tablespoon cold low-fat milk (1 percent)
2 tablespoons extra-virgin olive oil (see headnote)
1 tablespoon cold unsalted butter, cut into small pieces
½ teaspoon chopped fresh thyme (may substitute ¼ teaspoon dried thyme)
STEPS:
FOR THE FILLING: Preheat the oven to 425 degrees. Oil the inside of the ramekins or baking dishes and place them on a baking sheet.
Season the chicken with ¼ teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large, high-sided skillet over medium-high heat. Once the oil shimmers, add chicken and stir and cook for 5 minutes. Transfer to a plate.
Add another tablespoon of oil to the skillet, then add the onion, celery and mushrooms; cook for about 4 minutes, stirring occasionally. Add the green beans, the garlic, the remaining ½ teaspoon salt and the remaining ¼ teaspoon of pepper; cook for 1 minute more.
Pour in the broth; increase the heat to high. Pour the milk into a liquid measuring cup, then stir in the flour until it has dissolved. Pour the mixture into the pan; cook, stirring, until the mixture comes just to a boil. Reduce the heat to medium-low; cook for 2 minutes, stirring occasionally, return the chicken to the pan along with the peas, parsley and thyme. Stir until evenly distributed. Divide the filling among the ramekins.
FOR THE CRUST: Whisk together the whole-grain pastry flour and the salt in a medium bowl. Whisk the milk into the oil in a small bowl until it is well integrated. Add the butter to the flour mixture and work it in with your fingers or with a pastry cutter until the butter is the size of small pebbles. Drizzle with the oil mixture, then add the thyme. Combine with a fork until crumbly, then use your fingers to bring it together so all the flour is evenly moistened.
Lightly flour a work surface. Shape the dough mixture into 4 small rounds. Tear flake-like pieces of the flattened dough, using one round per dish, and arrange on potpie.
Transfer the baking sheet to the oven; bake (upper rack) for about 20 minutes, or until crust is golden brown.
Nutrition per serving: 530 calories, 38 g protein, 40 g carbohydrates, 25 g fat, 5 g saturated fat, 95 mg cholesterol, 430 mg sodium, 7 g dietary fiber, 11 g sugar.
By Ellie Krieger--The Washington Post
Servings: 4
The best thing and the worst thing about chicken potpie could be the crust. The crust here is made with wholegrain pastry flour, olive oil and just a bit of butter, and it is approached almost like you would a graham cracker crust, so there is no rolling involved.
First, you whisk the oil with milk, which yields an emulsified, thickened mixture. That gets poured into the flour, which has had a little butter worked into it, and the mixture is stirred until it is moistened and crumbly. The dough, which is easily shaped, is hand-flattened and torn into flakes.
You'll need individual ramekins or baking dishes that can hold 1½ to 2 cups each.
FOR THE FILLING
3 tablespoons extra-virgin olive oil, plus more as needed
1 pound boneless, skinless chicken breasts, cut into ½ -inch chunks
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 small onion, diced
2 ribs celery, diced
5 ounces (about 10) small button mushrooms, stemmed and cut into quarters
8 ounces green beans, trimmed and cut into ½ -inch pieces
2 cloves garlic, minced
2 cups low-sodium chicken broth
1½ cups cold low-fat milk (1 percent)
1/3 cup whole-grain pastry flour
¾ cup fresh or frozen green peas
2 tablespoons chopped fresh flatleaf parsley
1 teaspoon chopped fresh thyme (may substitute ½ teaspoon dried thyme)
FOR THE CRUST
2/3 cup whole-grain pastry flour, plus more as needed
¼ teaspoon kosher salt
1 tablespoon cold low-fat milk (1 percent)
2 tablespoons extra-virgin olive oil (see headnote)
1 tablespoon cold unsalted butter, cut into small pieces
½ teaspoon chopped fresh thyme (may substitute ¼ teaspoon dried thyme)
STEPS:
FOR THE FILLING: Preheat the oven to 425 degrees. Oil the inside of the ramekins or baking dishes and place them on a baking sheet.
Season the chicken with ¼ teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large, high-sided skillet over medium-high heat. Once the oil shimmers, add chicken and stir and cook for 5 minutes. Transfer to a plate.
Add another tablespoon of oil to the skillet, then add the onion, celery and mushrooms; cook for about 4 minutes, stirring occasionally. Add the green beans, the garlic, the remaining ½ teaspoon salt and the remaining ¼ teaspoon of pepper; cook for 1 minute more.
Pour in the broth; increase the heat to high. Pour the milk into a liquid measuring cup, then stir in the flour until it has dissolved. Pour the mixture into the pan; cook, stirring, until the mixture comes just to a boil. Reduce the heat to medium-low; cook for 2 minutes, stirring occasionally, return the chicken to the pan along with the peas, parsley and thyme. Stir until evenly distributed. Divide the filling among the ramekins.
FOR THE CRUST: Whisk together the whole-grain pastry flour and the salt in a medium bowl. Whisk the milk into the oil in a small bowl until it is well integrated. Add the butter to the flour mixture and work it in with your fingers or with a pastry cutter until the butter is the size of small pebbles. Drizzle with the oil mixture, then add the thyme. Combine with a fork until crumbly, then use your fingers to bring it together so all the flour is evenly moistened.
Lightly flour a work surface. Shape the dough mixture into 4 small rounds. Tear flake-like pieces of the flattened dough, using one round per dish, and arrange on potpie.
Transfer the baking sheet to the oven; bake (upper rack) for about 20 minutes, or until crust is golden brown.
Nutrition per serving: 530 calories, 38 g protein, 40 g carbohydrates, 25 g fat, 5 g saturated fat, 95 mg cholesterol, 430 mg sodium, 7 g dietary fiber, 11 g sugar.
