Old-Fashioned Chicken Potpie :

Chicken soup may be good for your soul, but we all know that chicken potpie does a much better job of filling your belly. If you love chicken potpie but worry about all the fat and calories, then this is eggs-actly the recipe you need. Thanks to the chefs at Cooking Light, the excess fat and calories have flown the coop.

Old-Fashioned Chicken Potpie

Homemade stock adds a depth of flavor to this comfort classic.

CRUST:
1 cup all-purpose flour, divided
3 Tbsp. ice water
1 tsp. cider vinegar
1/4 tsp. salt
1/4 cup vegetable shortening

FILLING:
3 cups chicken stock, divided
2 1/3 cups cubed red potato (about 1 lb.)
1 cup (1/4-inch-thick) sliced carrot
2 tsp. butter or stick margarine
1/2 cup chopped shallots or onions
1/2 cup all-purpose flour
2 cups diced cooked chicken
1 cup frozen petite green peas
3/4 tsp. salt
1/4 tsp. dried thyme
Dash of black pepper
Cooking spray
2 tsp. one percent low-fat milkTo prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist.

Press mixture gently into a five-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer five minutes or until plastic wrap can be easily removed.

Preheat oven to 400 degrees.

To prepare filling, bring 2 1/2 cups chicken stock to a boil in a medium saucepan. Add potato and carrot; cook two minutes. Drain mixture in a colander over a bowl, reserving cooking liquid. Melt butter in a large nonstick skillet over medium heat. Add shallots; cook three minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup chicken stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray.

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